Dairy Queen’s 8 Nasty Ingredients & 4 Natural Ice Cream Solutions

ice cream

There is just something that looks entirely perfect about a swirled Dairy Queen cone. It is almost too pretty to eat. Ironically we would be better off if we did not eat it. Dairy Queen soft-serve ice cream contains a laundry list of synthetic and dangerous ingredients.

Among these are ice crystals, high fructose corn syrup, refined salt, stabilizers, emulsifiers, carrageenan, mono and diglycerides and calcium sulfate, a common industrial chemical. Commercial sources of calcium sulfate found in soft serve ice cream are derived from cows or pigs, or manufactured synthetically.

When it is all spelled out on paper, Dairy Queen soft serve is about as far from real food as you can get.

Why not try a fresh, nutritious and much healthier alternative to soft serve this summer?

Homemade Vanilla Ice Cream


  • 2 cups of organic heavy cream
  • 2 cups of organic milk
  • 2 tablespoons of organic coconut sugar
  • Half of a vanilla bean


  1. Put the cream and milk in a bowl and mix together using a whisk.
  2. Stir in sugar and the insides of a vanilla bean.
  3. Turn ice cream machine on and pour mixture into it.
  4. Serve when the ice cream is about soft-serve thickness.

Homemade Coconut Milk Ice Cream


  • 1 can of organic full-fat coconut milk
  • 1 tablespoon of arrowroot powder
  • 3 frozen bananas
  • 1/2 teaspoon of organic almond extract
  • 1/2 teaspoon of organic vanilla extract
  • 1/2 cup of toasted and chopped pistachios


  1. Pour coconut milk, powder, bananas, and extracts into a blender. Blend until smooth.
  2. Turn on ice cream maker and pour mixture into it. Remove the ice cream from the machine when it is desired thickness.
  3. Stir in pistachios or any other fruit or nuts.

Lemon Verbena and Lavender Ice Cream


  • 3/4 cup of coconut sugar
  • 1/2 cup of fresh organic lemon verbena leaves or the zest of two lemons
  • 1/4 cup of fresh organic lavender
  • 2 cups of whole organic milk
  • 2 cups of organic heavy cream
  • 8 organic egg yolks


  1. Combine sugar, leaves, lavender, milk and cream in a medium sauce pan. Bring to a boil and steep for 20 minutes without a lid. Strain the mixture.
  2. Beat the egg yolks in a separate bowl.
  3. Slowly beat the milk mixture into the egg yolks. Continue beating until the mixture thickens.
  4. Remove the mix from heat and refrigerate until cool.
  5. Pour the cooled mixture into a running ice cream maker. Serve the ice cream when it is desired thickness.

ice creamButtermilk Strawberry Sherbet


  • 2 cups of fresh organic strawberries
  • 1/2 cup of raw organic coconut sugar
  • 2 1/2 cups of organic buttermilk
  • 1/2 cup of organic half-and half
  • 2 teaspoons of lemon juice
  • 1 teaspoon of organic vanilla extract


  1. Remove tops of strawberries and slice into small pieces.
  2. Mix half of the strawberries and sugar in a bowl until the sugar starts to dissolve.
  3. Combine the remaining ingredients in a second bowl.
  4. Press the strawberry mixture through fine mesh to remove the seeds and pulp from the juice.
  5. Mix the buttermilk and strawberry mixtures together with a whisk.
  6. Pour the mix into a running ice cream maker. Turn the machine off when the ice cream is desired thickness.
  7. Stir in the remaining chopped berries.

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