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    Home » Recipes » Dessert

    Raw Milk Ice Cream

    By Catherine on January 1, 2012 Last Updated October 14, 2021 12 Comments | No Medical Advice | This Post Contains Affiliate Links

    Raw Milk Ice Cream | Butter NutritionThis raw milk ice cream recipe is so satisfying and nutritious! I often use it as a dinner substitute when I am too lazy to cook. It's full of fat soluble vitamins A and D, calcium, and a solid dose of saturated fat. Note: This is a no-heat recipe.

    Combine in blender:

    • 6 pastured egg yolks (choose organic or pastured eggs when consuming raw)
    • ¼ teaspoon salt (like this)
    • ¾ cup sugar (or maple syrup)
    • 2-3 teaspoons vanilla (like this)
    • 1 cup raw milk
    • 1-2 tablespoons collagen hydrolysate (like this)

    Blend until combined.

    Then add 3 cups of raw cream or non-homogenized pasteurized heavy cream if you can't find raw. Blend VERY gently until combined. You want to barely combine the cream without whipping the ice cream and creating too much air in the base.

    Put in an ice cream maker and enjoy! I use this raw milk ice cream recipe as a vanilla base, and alter it slightly with the following to make different flavors:

    • Coffee ice cream: 3 teaspoons decaf instant espresso, 1 tablespoon coffee extract (like this)
    • Chocolate ice cream: ½+ cup cocoa power (like this)
    • Chocolate chip mint ice cream: crushed chocolate chips (I like chopping this), and blend in a handful of mint leaves.
    • Maple walnut ice cream: eliminate vanilla, use maple syrup as sweetener, and add crushed walnuts.
    • Salted caramel ice cream: adjust salt to about 2 teaspoons. Melt 1 cup white sugar on medium until liquefied, then immediately add 1 cup of cream and stir until caramel creates a silky sauce. Let sauce cool completely before adding to the ice cream base (to avoid cooking the egg yolks). The caramel sauce takes a little practice to perfect.

    Click here more information about the benefits of raw milk and here to find some in your area.

    Pin it:

    Raw Milk Ice Cream | Butter Nutrition

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    About Catherine

    Hi there! I’m Catherine Crow. Seattle-based Functional Nutritional Therapy Practitioner (FNTP), Educator, Diet Investigator, and Coconut Milk Ice Cream Enthusiast. My goal is to help guide you to improve your nutrition through strategic eating (not dieting) and without expensive supplements. Because when you know better, you can feel better! Read more...

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    Free Download: The Nutritionally Wealthy eBook | Butter Nutrition

    Affiliate Link Disclosure: This post contains affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Please note: using an affiliate link does not change the price of the product, instead the seller pays Butter Nutrition a small commission. My thoughts on these products are my own.

    Paid Endorsement Disclosure: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

    Reader Interactions

    Comments

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    1. Lauren

      July 29, 2013 at 4:24 pm

      I have a serious peanut butter obsession. How can I make this and add peanut butter ribbons to it?

      Reply
      • Catherine

        July 31, 2013 at 5:53 pm

        If it were me, I would make a chocolate ice cream, and then just spoon in peanut butter after it's in the ice cream maker. Let me know how it turns out!

        Catherine

        Reply
    2. Lauren

      July 29, 2013 at 4:25 pm

      Also, my gelatin is not water soluble. Does that matter?

      Reply
      • Saritah

        February 25, 2021 at 5:30 am

        What's the nutrition profile of this? Fat, protein carbs etc.

        Reply
    3. Heather

      July 30, 2013 at 4:09 pm

      If I only have regular grass fed gelatin, can I use it in this recipe or should I omit it? (Looks awesome, by the way!)

      Reply
      • Catherine

        July 31, 2013 at 5:48 pm

        Thanks Heather! I haven't tried it with regular gelatin. Regular gelatin tends to be harder to digest when not dissolved in a hot fluid, where as the collagen hydrolysate can be used more like a protein powder. If you try it, let me and the other readers know how it works out!

        Catherine

        Reply
    4. Yoli

      May 28, 2015 at 10:16 am

      Hello, can I ask why you use the Collagen? I have it but want to know if it makes the ice cream not so rock hard after sitting in the freezer.

      Thanks ao much

      Reply
    5. John

      August 30, 2020 at 3:30 pm

      What a great recipe!!!

      I have been making both chocolate and vanilla all summer long with 2 pints of raw cream that I have to scope out, it is so thick it won’t pour, and 2 pints A2 whole raw milk. I add on duck egg yolk and 5 chicken yolks,

      This is so good and so nutritional dense, I can’t stop eating it.

      Reply
      • Catherine

        August 30, 2020 at 10:10 pm

        So glad you enjoy it too 🙂

        Reply
    6. John m Healy

      February 25, 2021 at 11:04 am

      I love this recipe. I make it all the time. Vanilla, Chocolate, Chocolate Chocolate chip, add peanut butter to any of the above. What is dinner, this is my dinner now! Yum.

      Reply
    7. Lena

      April 05, 2022 at 8:55 am

      Hello! This looks delicious. Do you have a favorite ice cream maker?

      Reply
      • Catherine

        April 05, 2022 at 9:11 am

        I don't! I think they all work pretty much similar.

        Reply

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