Fruit
Ice cream
Raw milk & honey
Prep Time: 6+ hr. Chill Time: 4+ hr. Churn Time: 15 min.
Total Time: 10+ hr. (usually overnight)
Makes: 6 cups (48oz.)
Macronutrients for 1 cup
Strawberry: 9g protein · 47g carb · 10g fat
Blueberry: 9g protein · 49g carb · 10g fat
Cherry: 10g protein · 50g carb · 10g fat
Mango: 9.5g protein · 51g carb · 10g fat
Raspberry: 10g protein · 48g carb · 11g fat
Instagram video for visual coming soon! However…I have 3 ice cream videos already recorded if you want to check those out here!
Use this recipe to make any fruit ice cream you can imagine!
About the dish:
Once my husband and I began the animal based way of eating, I missed dessert and one of the only treats that fit our new lifestyle was ICE CREAM!
I asked for an ice cream maker for my birthday and my husband happily delivered! $99 for a Cuisinart ice cream maker. No salt needed, just a frozen bowl, and a mixing paddle with one switch that says on/off.
For the past 2 years I have been making a batch of ice cream nearly every weekend. Sometimes I make it the lazy way (just mix some cream & sweetener and throw it in) but most weekends I make a rich ice cream shop style batch that includes a little more work and an overnight wait…
and this is the recipe that I present to you:
Please don’t be intimidated. See all of the comments below about how to make this as easy or as complicated as you want!
Instagram video coming soon…I have 3 other ice creams recorded if you want to check those out here!
Raspberry
Big chunk strawberry
Blueberry
Cherry & Chocolate
Make sure your ice cream bowl is completely frozen!
Follow the instructions according to your ice cream maker. The Cuisineart ice cream maker that I use has an insert that needs to be completely frozen solid before using.
I have made a batch of ice cream and then immediately re-froze my ice cream bowl to use the next day, and it WASN’T READY.
If you are looking to make multiple batches in a row, get more than 1 freezer bowl!
I highly recommend allowing the freezer bowl to completely thaw after each use and then freeze for a minimum of 24 hours before using it again. You know its frozen completely when there is no water noise if you shake it. I also keep the mixing paddle in the freezer inside the bowl.
I also recommend storing your ice cream container in the freezer. Once the ice cream is done churning, having a frozen container to put it in will help freeze the ice cream quicker.
Raw Milk
Raw milk is unpasteurized milk, or milk in its pure form, straight from the animal.
Pasteurization is when the milk is heated at a high temp for long enough to kill bacteria and allow for a longer shelf life.
In 1973 the government required all milk sold across state lines needed to be pasteurized due to safety concerns of foodborne illnesses. To this day many states do not allow the sale of raw milk.
Although this may seem safer, pasteurization also kills good bacteria, enzymes, and nutrients that work symbiotically to allow our bodies to properly digest milk, as well as provide many health benefits.
Some health benefits that raw milk can provide are reducing environmental allergies, strengthening your immune system, improving digestive health, increasing bone density, and overall having a healthy gut.
It is a personal decision to drink raw milk. I choose to because I think the benefits far outweigh the risk of food poisoning. There are much riskier foods to get foodborne illnesses from and as long as you are buying from a trusted farmer, I wouldn’t worry!
Please note:
Heating the milk for this recipe may remove some benefits that raw milk provides. It gets heated until it steams which is around 180°F and then it gets baked.
Even though the heating likely kills some of the beneficial bacteria, I still think it’s better for you than pasteurized.
Want to find raw milk in your area? Go to getrawmilk.com
What texture do you want?
Remember, if you’re heating the ingredients like I recommend, you will need to let the mixture cool down and then place them in the fridge for at least 4 hours before churning (I typically do overnight).
You never want to add warm ingredients to your ice cream maker.
After the mixture has been refrigerated…
If you want the ice cream to be soft-serve, I recommend churning the ice cream 4-6 hours before serving.
If you want the ice cream to be hard-serve, I recommend churning the ice cream 8+ hours or overnight before serving
If you are churning the ice cream more than 24 hours before you will serve it, or eating leftovers, you might want to let the ice cream thaw at room temp for 10+ minutes before serving because it will get a little “icy”.
If you put your ice cream scoop in a cup of hot water, it makes scooping leftover “icy” ice cream much easier!
Follow any of the links to view a list of all of the foods or kitchen items that I recommend. It will provide an Amazon link to purchase if you wish.
As an Amazon associate I earn from qualifying purchases.Equipment:
Cuisinart Ice Cream Maker or similar
(the insert needs to be frozen for at least 24 hours)
Thermometer (optional)
Medium pot
Plastic spatula, large spoon, whisk
Blender (for fruit)
Ice cream storage container or plastic Tupperware
Ingredients:
4-5 cup raw milk (with as much cream as possible)*
Need to find raw milk? Go to getrawmilk.com3/4 cup raw honey
5 eggs yolks
10oz bag frozen or fresh fruit (a little over a cup)
1/4 tsp. Salt
1 Tbsp. Vanilla extract (optional)
1 cup plain goat kefir or greek A2 yogurt -optional (if not using kefir/yogurt, use 5 cups of raw milk)*
Day Before Prep:
Make sure your freezer bowl insert is completely frozen (at least 24 hours is recommended). There should be no liquid noise when you shake it. Keep this in the freezer until you are ready to churn the ice cream.
It is best to let your raw milk sit undisturbed so the cream layer is resting at the top before pouring to make your ice cream.
If using frozen fruit, remove a 10oz bag from your freezer and allow to thaw in your fridge. We will not add this until right before churning.
In a medium saucepan add your raw milk/cream (4 cups if using kefir/yogurt at the end, 5 cups if you are not).
DO NOT WARM THE YOGURT, if using, this goes in after.
Warm your milk over low/medium heat, whisking every couple of minutes-DO NOT LET IT BOIL! You want the cream mixture to reach around 130°F (this will take about 5-8 min).
While you are warming your milk, add your egg yolks and honey to your medium mixing bowl and whisk until combined.
Once your milk is around 130°F, slowly pour the egg/honey mixture into your milk mixture while whisking!
Leave the ice cream mixture on the stovetop over low/medium heat for 5 more minutes. The mixture will start to thicken and bubble slightly. Once you see small bubbles/simmering, REMOVE IMMEDIATELY.
Using your fine mesh strainer, pour the ice cream mixture into a mixing bowl with a spout, this will remove any thick custardy chunks.
P.S: you should eat these custard chunks, they are delicious!!
If using: you can now add that 1 cup of goat kefir or plain greek yogurt. Simply pour it in and whisk until combined.
I started adding yogurt because I wanted the ice cream to be creamier. If you are not using the yogurt, I would use another cup of raw milk/cream to yield the same amount.
Allow the ice cream mixture to cool on the countertop. Once the bowl is cool enough to go into the fridge, cover and transfer to the fridge for at least a few hours, preferably overnight.
4+ hours Later or Next Day…
Get your thawed frozen fruit or fresh fruit and blend well.
Remove ice cream mixture from the fridge and add blended fruit, salt and vanilla.
If you want to eliminate any seeds getting in your ice cream, you can use the fine mesh strainer when adding the fruit and simple enjoy the added juices!
Plug in your ice cream maker. Add your freezer bowl, mixing paddle, and top to ice cream maker. Follow the specific instructions for your ice cream maker.
MAKE SURE THE ICE CREAM MAKER IS ON and everything is in place before pouring mixture inside.
Once the ice cream maker is on and turning, slowly pour your ice cream mixture (through a fine mesh strainer) into the machine, using a rubber spatula to remove every drop!
Allow the ice cream to churn for 10-15 minutes. Every ice cream churns a little differently depending on how cold your fridge gets and how well your freezer bowl stays frozen. Once the ice cream shows as a thickened soft serve, it is done! If you dip a spoon in for a taste, it should slightly stick to your spoon but not for long.
If you let your ice cream OVER-churn, the ice cream maker might start making louder noises that sound like it’s struggling to mix. This can lead to waxy and dry ice cream.
If you wish to add “extras” to your ice cream such as: chocolate chips, nuts, pieces of fruit, cookies, melted chocolate, etc. This can be done in the last couple of minutes of churning. SLOWLY add whatever you desire and once it is well incorporated, turn off the ice cream maker. Remember, once you pour the ice cream into the storage container, you can more thoroughly mix the pieces as well.
Turn off the ice cream maker and use a large spoon to scoop everything into the frozen ice cream container. You can use the plastic spatula to scrape the very frozen bits off the side.
Smooth off the top of the ice cream to look however you’d like.
I don’t recommend serving immediately unless you want VERY soft or soupy ice cream. Serving in 4-6 hours for soft-serve ice cream texture or at least 8+ hours for hard-serve ice cream. After 24 hours, you might want to let the ice cream thaw a bit before serving as it will get “icy”.
Enjoy! This ice cream will stay delicious for 1-2 weeks in the freezer before getting frosty, although I would be surprised if it lasts that long!
Not a fan of fruit? Checkout my other ice cream recipes!
Instagram video for visual coming soon! However…I have 3 ice cream videos already recorded if you want to check those out here!
If this recipe looks daunting:
Please remember,
You do not have to add egg yolks and warm the milk.
You can skip the yogurt.
You can simply mix all of the ingredients together and chill it in the fridge for 30 minutes and add it straight to your ice cream maker.
My recipe is showing you how to make a rich ice cream like you would find at an ice cream shop. But there are days that I just throw everything together, churn it immediately, and eat it out of the bowl soft serve style and that is good too!
Changes/Substitutions
There are COUNTLESS ways you can make this ice cream! Please see my other ice cream recipes for different flavors.
Skip the yogurt and just use milk. I add yogurt to make it creamier because I find raw milk alone (although it has cream), can be icy after freezing for over 24 hours.
You can skip the egg yolk portion of the recipe. If you go this route, you don’t need to warm anything on the stovetop. This makes for a really quick ice cream recipe and it will still be delicious, although not as creamy or rich.
RAW MILK: You can of course use regular pasteurized milk in place of raw milk. If you will be doing this, I would recommend using 3 cups of milk and 2 cups of cream.
HONEY: Any type of sweetener can be used in place of the honey, although the honey is a more natural option and gives it such a great flavor! The only other sweeteners I have used is maple syrup and that is also VERY good, just a different flavor. I like to add maple syrup if I am just mixing the ingredients together and not warming them. Honey can be tough to incorporate if the milk is cold.
If you choose to use granulated sugar, coconut sugar, brown sugar, etc. you may need to use more than the recommended above, as these sugars will not be as sweet as honey.
Sadie creates naturally sweetened and savory dishes with an animal-based way of eating in mind.
Meal prep is her specialty.
She likes to make traditional recipes that are inclusive to everyones palate and lifestyle, while showcasing natural alternatives.
Learn more in “About me”
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