Raw Ice Cream
May 15, 2026 • 0 comments
Rich, creamy, and naturally sweet. This raw vanilla ice cream is made with real ingredients, just like in the olden days. Raw cream and raw milk keep all the beneficial enzymes and probiotics intact. Pastured egg yolks add richness and nutrients. Maple syrup provides natural sweetness without refined sugar. And vanilla brings it all together with that classic ice cream flavor. It's a treat that's nourishing, not just delicious.
- Prep Time:
- Servings: 6-8
Ingredients
- (2 cups) Raw Double Heavy Cream, 1 Pint in Glass (WV ONLY)
- (1 cup) Raw Milk, 1 Gallon in Plastic (WV ONLY)
- (1/2 cup) Maple Syrup
- (3 yolks) 1 dozen - Pastured Corn & Soy Free Eggs
- (1 Tablespoon) Vanilla Extract
- (a pinch) Sea Salt
Directions
- In a large bowl, combine all ingredients: raw cream, raw milk, egg yolks, maple syrup, vanilla extract, and sea salt. Make sure everything stays cold.
- Whisk until everything is well combined.
- Pour the mixture into your ice cream maker and follow the manufacturer's instructions. Typically this takes 15-25 minutes until it reaches a soft-serve consistency.
- You can eat it immediately as soft-serve, or transfer to an airtight container (like a glass Pyrex container) and freeze for 2-4 hours for a firmer texture.
- If frozen solid, let it sit at room temperature for 5-10 minutes before scooping to make it easier to serve.
Notes
- You can age the base in the fridge for up to 24 hours before churning. This also makes a deeper vanilla flavor.
- The recipe makes about 1 quart of ice cream.
