Raw Milk Ice Cream Recipe (Animal-Based, No Cook, No Eggs) (2024)

Prep time: 1 day 3 hrs Cook time: 0 min Resttime: 1-2 hrs Total time: 1 day 5 hrs

Macronutrients per batch: 50g fat | 36g protein | 225g carbohydrates

Makes: 6 cups

Make it Carnivore, Sugar-Free, Keto, Zero Carb: Do not include the dates or vanilla (the result will taste identical to milk)

With just four simple whole ingredients, this raw milk ice cream is nutrient-dense, decadent, and is naturally sweetened with dates.

What you need to make Raw Milk Ice Cream

Ingredients:

• Raw milk(ASHLEY20 for 20% off)
• Pitted dates (or honey, maple syrup, or date syrup); Note: to date, I have tried honey, blended dates, maple syrup, anddate syrupto sweeten this ice cream. Date syrup wins by a landslide!
• Vanilla bean
• Vanilla extract (optional, but highly recommended for flavor)
• Sea salt(ASHLEYRfor 15% off)

Equipment:

• Ice cream maker
• Storage container for ice cream (this is the one I used; here is another idea)
• Blender

Substitutions

Pasteurized milk/cream will work in place of raw milk/cream.

You can substitute the dates for honey, although I do highly recommend dates with this recipe due to its maple syrup-y flavor. Any type of date will work. I used Medjool. If you don’t have a vanilla bean, you can double the vanilla extract.

How to make Raw Milk Ice Cream

Prep work: 24 hours prior.

To prep the raw milk(ASHLEY20for 20% off), leave it sitting (preferably a fresh, unopened container of raw milk) in your fridge for 24 hours prior to making the ice cream. The goal is to get the cream to accumulate at the top of the container, so when you pour out your 4 cups, it’s mostly cream. There is a photo of this in the “Tips to make the best…” section above. And don’t fret – some cream stays behind, so this method won’t ruin the taste or texture of the remaining milk.

Don’t forget to freeze yourice cream makerbowl 24 hours in advance as well.

Prep work: 2 hours prior.

Soak thepitted datesfor 1-2 hours in a bowl with water.

Note: skip this step if you are using honey, date syrup, or maple syrup instead of the dates.

Note: to date, I have tried honey, blended dates, maple syrup, and date syrupto sweeten this ice cream. Date syrup wins by a landslide!

Make the ice cream batter.

Drain the soakedpitted datesand place them in yourblenderalong with the sea salt.

Pour theraw milk(remember, don’t shake it!) into theblender.

Scrape the seeds of the vanilla bean into theblender, and add the vanilla extract.

Note: if you do not have a vanilla bean, use 2 tsp of vanilla extract.

Blend the batter until it’s mostly smooth. Some chunks are okay if you prefer them. They end up as chunks in the ice cream!

Make the ice cream.

Remove your ice cream maker bowl from your freezer, set up yourice cream maker, and turn it on so it begins to churn.

Pour the ice cream batter into the machine. It should fill up to the brim. I placed about 95% of my batter in (it filled almost to the top), and I let it churn and thicken a bit before adding the rest. You may get a little overflow. This is fine.

Let theice cream makerrun for 20 minutes (or longer if you prefer your ice cream thicker).

Eat your ice cream!

Note: If you eat the ice cream right after it’s finished churning, it will have a texture of soft serve. My husband loved it like this! If you store it in the freezer for 1-2 hours, it has a wonderful creamy texture (similar to standard ice cream). If you store it for longer, you may have to thaw it out a bit before scooping it.

Store it in the freezer as you would regular ice cream.

Serving hack: after you scoop some ice cream into a bowl to eat, salt the top with a generous amount of sea salt. My husband pioneered this and it was a game-changer. It brings out a warm caramel flavor and is so delicious. Enjoy!

Tips to make the best Raw Milk Ice Cream

• To date, I have tried honey, blended dates, maple syrup, and date syrupto sweeten this ice cream. Date syrup wins by a landslide!
• To prep theraw milk, leave it sitting (preferably a fresh, unopened container of raw milk) in your fridge for 24 hours prior to making the ice cream. The goal is to get the cream to accumulate at the top of the container, so when you pour out your 4 cups, it’s mostly cream. There is a photo to demonstrate this below. And don’t fret – some cream stays behind, so this method won’t ruin the taste or texture of the remaining milk.
• Don’t forget to freeze yourice cream maker bowl 24 hours in advance.
• When you add the ice cream batter to the ice cream machine, it should fill up to the brim. I placed about 95% of my batter in (it filled almost to the top), and I let it churn and thicken a bit before adding the rest. You may get a little overflow. This is fine.
• If you eat the ice cream right after it’s finished churning, it will have a texture of soft serve. My husband loved it like this! If you store it in the freezer for 1-2 hours, it has a wonderful creamy texture (similar to standard ice cream). If you store it for longer, you may have to thaw it out a bit before scooping it.
• Serving hack: after you scoop some ice cream into a bowl to eat, salt the top with a generous amount of sea salt. My husband pioneered this and it was a game-changer. It brings out a warm caramel flavor and is so delicious.

A few of my other favorite sweet eats:

Sweet Beef Bark

Blueberry Pancake Cookies

Strawberry Truffles

Crunch Bars [with Beef]

Jumbo Chocolate Cups with Salted Chunky Date Filling

Flourless Lemon Blueberry Muffins

Spongey Cake Bars

Maple Bacon Doughnuts

Raw Milk Ice Cream

What I used for this recipe:

A few of my other favorite sweet eats:

Sweet Beef Bark

Blueberry Pancake Cookies

Strawberry Truffles

Crunch Bars [with Beef]

Jumbo Chocolate Cups with Salted Chunky Date Filling

Flourless Lemon Blueberry Muffins

Spongey Cake Bars

Maple Bacon Doughnuts

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