This is the next post in my raw milk adventures. When I went back to the same farmer from my raw milk butter post and told her how much I loved it, she suggested that I try making raw milk ice cream next. It doesn’t take much for me to be on board with an ice cream project, so I bought another gallon of raw milk and headed home to look for a good recipe. There is a fair amount of controversy about raw milk and the risks/rewards associated with consuming it. After doing my own research, I am comfortable serving it to my family, but be sure you do your own research before you decide what’s best for your own family.

raw milk label Daisy Belle

homemade raw milk ice cream

Since I’ve been trying to eat as few processed foods as possible, I looked for recipes that used minimally processed ingredients. There were several recipes out there, but none that fit perfectly with my ingredient requirements and also what I had on hand. When I improvise in the kitchen, my family gets nervous. Even though that’s exactly what I did here, they ate every bite, so I guess it worked.

Betsy’s Raw Milk Ice Cream

4 cups raw milk (include as much cream as possible)
2 eggs
2 tablespoons vanilla
1/2 cup maple syrup

Whisk together the milk and the eggs. Add the vanilla and maple syrup and whisk everything so it’s mixed well. Follow ice cream maker directions.

homemade raw milk ice cream

homemade raw milk ice cream

To get as much cream as possible in your milk, let it separate before you pour your four cups off the top of the gallon. I think mine ended up being a little more than half cream, and the rest milk. Once everything was whisked together, I put it in my ice cream maker and followed the regular instructions.

The ice cream had a little different texture than what we normally make. It was less smooth. The taste was fabulous. We added strawberries the first night. The second night, after a day in the freezer, the ice cream looked like it had separated, so we just mixed it up before serving with blueberries. It was good the second night, too. I will definitely be making this again.

homemade raw milk ice cream with strawberries

What do you make with raw milk? Share in the comments!

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15 Responses to Homemade Raw Milk Ice Cream

  1. butter and now ice cream! wowza! the family must be head over heels :)

  2. Alicia says:

    Yum, this looks delicious! The ice cream looks so rich and much creamier than the standard grocery store vanilla. You have a very lucky family. : )

  3. Yum! I really need to get an ice cream maker…
    Thanks so much for sharing this on Waste Not Want Not Wednesday, I’ve pinned it : )

  4. Carol jemison says:

    Of course you used REAL maple syrup…not that strange stuff. You should mention that in your recipe.
    Try a few dark chocolate shavings on top…maybe the family will perk up.

    • Betsy says:

      Yes, I did use REAL maple syrup. It’s weird to think that I ever considered using anything else! Dark chocolate shavings sound like a lovely addition. Thanks, Carol!

  5. Colleen says:

    I just found your recipe and this is in my machine now! Can’t wait! It turned out great! :)

  6. anne says:

    Im a celiac sufferer and have been drinking raw milkand using raw butter since january and the majority of my intestinal and stomach problems have vanished. I grew up on organic and soo happy to find your recipie for ice cream. Thank you!!!!

  7. Yuani says:


  8. Tyler Hess says:

    I noticed that you wish to use minimally processed ingredients, which I definitely agree with. (I have cows myself). But what about also using minimally processed infrastructure? Any interest in exploring beyond “the ice cream maker”? I would love to read about more traditional, DIY methods.

  9. JoAnn says:

    This is very good, I’ve made it several times now. I use 8 cups of raw milk/cream (big family) with 1 cup of stevia and a tablespoon of blackstrap molasses instead of maple syrup. My family scarfs it down!

  10. iamse7en says:

    I have the 1.5 quart cuisinart ice cream maker and I used this recipe. Unfortunately, it turned out to be more of an icy-milk texture. Anything I’m doing wrong?

    I had a gallon of fresh raw milk, and I used a turkey baster to take the top 4 cups off (to maximize cream). The milk and eggs were already very cold, but I did put the mixture in the freezer for 15 minutes before putting it in my ice cream maker.

    Any ideas on how I can make this more like ice cream and less like ice milk? Thanks.

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