Easy and delicious, though it does require a little arm exercise.
1 cup heavy cream (preferably unpasteurized, certified raw)
About 1 tablespoon raw honey or maple syrup
1 1/2 teaspoon vanilla extract
pinch unrefined sea salt
16 oz Mason jar
Optional: about 1/4 – 1/2 cup puréed fresh strawberries, blueberries or other fruit
- Pour the cream, honey or maple syrup, salt, and vanilla into the jar. Screw lid on tight.
- Shake vigorously until the cream thickens and almost doubles in size. This should take about 5 minutes of shaking. You can judge when it’s ready when the mix doubles and is close to the consistency of brownie batter.
- If desired, blend the puréed fruit into the mix before freezing.
- Place jar in the freezer for at least 3 hours. Eat!