Homemade Raw Milk Ice Cream
Raw milk ice cream is a deliciously creamy, cold treat on a hot summer day. My kitchen-tested recipe is easy to make for a nutrient-packed, refreshing frozen dessert!
This recipe was first published in July 2024. It has been updated with additional information and helpful recipe tips.
We get raw milk through a herd share, and we often end up with extra milk. If you have a family cow, this is a great way to use your extra gallons of milk every week. Or you might just be looking for a healthy frozen dessert recipe for the summer. I can assure you that this tastes so much better than store-bought ice cream!
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What is raw milk?
Raw milk is a dairy milk that isn’t heated or processed after being collected from cows. Typically, milk is pasteurized, meaning it’s heated to kill harmful germs, then homogenized, which mixes the cream with the rest of the milk.
Raw milk contains natural enzymes, probiotics and nutrients, which some people believe make it more beneficial than processed milk.
However, it’s important to note that because it isn’t treated, raw milk can also contain harmful bacteria. For this reason, it’s important to get your raw milk from safe and trusted sources.
Why you will love this recipe
Here are some reasons why this vanilla ice cream might become a favorite:
- Quick and easy to make. There are no difficult steps, and you can churn your ice cream with or without an ice cream machine.
- Nutrient-dense food that the whole family loves.
- Flexible recipe. It’s easy to adapt the flavor, and you can even include mix-ins. This allows you to use it to create your own ice cream recipes!
Ingredients you’ll need for raw milk ice cream
If you need substitutions, see the paragraph below this one:
- Raw cream: Let the cream rise to the top before scooping it off
- Whole milk: After removing the cream, you’ll be left with whole raw milk
- Maple syrup: I like to use organic maple syrup since it adds a more complex, almost butterscotch-y flavor than granulated sugar
- Egg yolks: The yolks add richness and creaminess. If you can afford them, use pasture-raised and/or organic eggs. If you can’t, that’s fine! Just be sure to use very fresh egg yolks.
- Vanilla extract: I use homemade vanilla extract, but store-bought is fine.
- Sea salt: Adding a pinch of high-quality sea salt brings out the sweetness of the raw milk ice cream
Ingredient substitutions and recipe variations
- Raw cream/milk: If you can’t or don’t want to use raw dairy, you can also use pasteurized heavy cream and whole milk from the grocery store. However, I still recommend you use the best quality you can afford (such as organic cream and milk).
- Maple syrup: Raw honey and agave syrup are good substitutes for maple syrup. Keep in mind that honey is sweeter than maple syrup, so you may not need to use as much.
- Egg yolks: You definitely want to use extremely fresh eggs, and although my recipe calls for raw eggs, there is another option. If you want to avoid using raw eggs, you can gently heat your ice cream base in a saucepan on your stove.
- Vanilla extract: If you need an alcohol-free option, you can use vanilla essence. Or, to change the flavor of your dessert, you can use any other extract as a substitute. Think root beer, peppermint, mint, or even lemon ice cream!
- Ice cream mix-ins: Once you are comfortable with this raw milk ice cream recipe, feel free to include any type of mix-ins you like! Mashed strawberries, chocolate chips, cacao powder, nuts, or anything else you want.
Useful equipment for making ice cream
If you enjoy making ice cream as much as I do, you might want to invest in an ice cream machine. You can choose between various models:
- A stand-alone machine such as this popular ice cream maker
- An ice cream maker attachment for your Kitchen Aid (my favorite option)
However, if you’re not ready to make such an investment, you can make no-churn ice cream! See the “Notes and Tips” section below for directions.
Is raw milk ice cream safe?
I hear this question a lot. Ultimately, it depends on whether you can legally obtain raw milk in your state, whether you have a reliable source, and your personal opinion.
After a lot of thought and research, I believe that raw milk is an incredibly nutrient-dense, natural food. I know the farmers where our fresh raw milk comes from, and I have never had a problem. Additionally, I feel that the health benefits outweigh the potential risks. You can read more about where I source raw milk in this article.
How to make raw milk ice cream
This is just a summary of the instructions. For complete instructions, refer to the recipe card at the bottom of this post. Also, keep in mind that the total time to make this dessert depends on your brand of ice cream maker.
- Prepare the ice cream maker.
Freeze the ice cream attachment or ice cream maker bowl overnight or according to the manufacturer’s instructions.
- Make the ice cream base.
Combine all of the ingredients together. I mix them in a high-speed blender for 10-20 seconds on medium-high speed. Other options are to whisk them together, or use a food processor or electric mixer.
- Churn the mixture (or make a no-churn variety).
Be sure to turn on your ice cream maker before adding the ice cream base. Once running, slowly pour the base into the bowl and churn until it is frozen. This will take anywhere from 15 to 25 minutes. Note: Only churn the ice cream to a soft-serve consistency.
If you don’t have an ice cream machine, you can “churn” it by hand. Follow the instructions shown in the recipe tips section below.
- Transfer to the freezer.
I like to add the freshly churned ice cream to a glass container that I had previously put in the freezer for 10 minutes. Cover with a lid or plastic wrap and put it in the freezer for about one hour.
Helpful Recipe Tips
To make raw milk ice cream without an ice cream machine, simply whisk the ingredients together in a large, freezer-safe bowl. Then, place the bowl in your freezer.
Every 10-15 minutes, remove the bowl from the freezer, stir the ice cream base well to keep ice crystals from forming, and return it to the freezer. Keep repeating the process until the ice cream consistency is how you like it – soft serve or completely frozen.
Ice cream toppings or mix-ins
Of course, you can enjoy your raw milk ice cream straight from a bowl on its own. But if you want to add some additional flavors, here are some mix-in and topping ideas for your frozen dessert:
- Chocolate or hot fudge sauce
- velvety egg liqueur
- Fresh or stewed fruit
- Chocolate chip cookies
- Strawberry cake
- Fruit compote or jam
- Sprinkles or jimmies
- Sourdough brownies
How long does it last?
If you keep your ice cream in a freezer-safe container with a tight-fitting lid, it should keep for up to 3 months in the freezer.
Raw Milk Ice Cream
Equipment
- ice cream maker
Ingredients
- 2 cups heavy cream
- 1 ½ cups milk
- ½ cup maple syrup
- 2 egg yolks
- 2 tsp vanilla extract
- 1 pinch sea salt
Instructions
- Add all the ingredients to a high-speed blender. Blend until well combined.
- Pour the ice cream base into the running ice cream machine and churn until solid or according to the manufacturer's instructions.
- Transfer the ice cream to an airtight jar or container and freeze.
- Let the ice cream stand at room temperature for 10 mins before serving.
Notes
- feel free to add additional ingredients such as chocolate powder, chocolate chips, fruit, or nuts
- if you don’t have an electric ice cream maker, you can also freeze the base and stir it every 10-15 mins until frozen solid
Nutrition
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I have raw milk and cream but raw eggs? Is that safe? I’m a little concerned about using raw eggs.
You can heat the milk and cream, whisk eggs with sugar separately, slowly pour the hot dairy into the eggs while whisking, return everything to the pot and cook gently until it thickens slightly (about 170–175°F / 77–80°C) ~ Anja
I’m wondering if you could help me. So I didn’t realize the kitchen aid ice cream bowl had to be refrigerated 16 hours before using it so I decided to put the ingredients in the regular mixing bowl and froze it then occasionally mixed. The final product is more icy than I wanted. Do you think I could unthaw all of the ingredients and try putting it in the ice cream bowl and trying again?
That might work. You might have have to let it thaw completely but just enough so that you can churn it again ~ Anja