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Raw Milk Ice Cream

Creamy, homemade, raw milk ice cream couldn’t be easier. It all starts with raw dairy, blended with rich, pastured eggs, sweetened with honey or maple syrup, and deepened with a splash of vanilla.
Course Dessert
Cuisine American
Keyword raw milk ice cream, raw milk vanilla ice cream, vanilla ice cream
Prep Time 5 minutes
Additional Time 20 minutes
Total Time 25 minutes
Servings 8
Calories 328kcal
Author Lisa Bass

Ingredients

  • 1 1/2 cups whole raw milk
  • 2 cups raw cream
  • 6 large egg yolks
  • 2 teaspoons vanilla
  • 1/2 cup maple syrup or honey

Instructions

  • Place ingredients in a blender and blend until smooth.
  • Pour into an ice cream maker and follow instructions according to the ice cream maker directions. Usually this takes about 15-25 minutes.
  • Serve or store in a container with a lid, and place in the freezer.

Notes

  • For a chocolate raw milk ice cream, add 1/2 cup of cocoa powder to the blender and blend thoroughly to make sure there are no chunks of cocoa powder in the mixture.
  • If you don’t have access to raw milk, you can substitute the milk for whole milk, and cream for heavy whipping cream.

Nutrition

Calories: 328kcal | Carbohydrates: 18g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 210mg | Sodium: 41mg | Potassium: 186mg | Sugar: 16g | Vitamin A: 1133IU | Vitamin C: 0.4mg | Calcium: 134mg | Iron: 0.4mg