Easy Homemade Raw Milk Ice Cream Recipe

Ingredients & Substitutions

Raw Milk: The star of this recipe, raw milk gives a rich and creamy texture. If you can’t find raw milk, you can use whole pasteurized milk, but the flavor won’t be quite the same.

Heavy Cream: Adding heavy cream makes the ice cream even creamier. If you’re looking for a lighter option, you can skip it or use half-and-half instead, though the texture will be less rich.

Granulated Sugar: I love using granulated sugar, but you could use alternatives like honey, maple syrup, or coconut sugar. Just remember that these may change the flavor a bit.

Vanilla Extract: Always go for pure vanilla extract for the best flavor. If you’re out, vanilla bean paste or even a vanilla bean itself can impart a fantastic taste.

How Do I Get the Best Consistency for Homemade Ice Cream?

Achieving that perfect scoopable texture with homemade ice cream is all about the churning process! Here’s how to get it right:

• Make sure all your ingredients are well mixed before churning, as this helps with the ice cream’s smoothness.
• Churn your ice cream for the recommended time—usually 20-30 minutes—until it looks like soft serve.
• If you find it too soft after churning, just transfer it to a container and freeze it longer, ideally 2-4 hours.

Churning incorporates air, making your ice cream light and fluffy, so don’t skip this step!

Easy Homemade Raw Milk Ice Cream

Ingredients You’ll Need:

• 4 cups raw milk
• 1 cup heavy cream (optional, for extra creaminess)
• 3/4 cup granulated sugar
• 1 tablespoon pure vanilla extract
• Pinch of salt

How Much Time Will You Need?

This recipe takes about 10 minutes of prep time and around 20-30 minutes to churn in the ice cream maker. After that, you’ll need at least 2 hours in the freezer to firm up the ice cream, making the total time about 2 hours and 40 minutes from start to finish.

Step-by-Step Instructions:

1. Mix the Ingredients:

First, grab a large mixing bowl. Pour in the raw milk, and if you want extra creaminess, add the heavy cream too. Then add the sugar, vanilla extract, and a pinch of salt. Mix everything well until the sugar is fully dissolved. You can use a whisk or a spoon, whichever you prefer!

2. Pour and Churn:

Next, pour your creamy mixture into the ice cream maker. Follow the manufacturer’s instructions for churning—this usually takes about 20-30 minutes. Keep an eye on it until it thickens to a nice soft-serve consistency.

3. Freeze to Firm Up:

Once your ice cream has churned to a soft-serve texture, transfer it into a freezer-safe container. Make sure to seal it well. Now, pop it in the freezer for at least 2 hours to firm up properly.

4. Scoop and Enjoy:

When your ice cream is ready, take it out of the freezer. Let it sit for a few minutes to soften slightly, then scoop it into bowls. Enjoy it plain or add your favorite toppings like fruits, nuts, or chocolate sauce!

This homemade ice cream captures the creamy richness of raw milk beautifully and is super easy to make. Enjoy your treat! 🍦

FAQs About Easy Homemade Raw Milk Ice Cream

Can I Use Pasteurized Milk Instead of Raw Milk?

Yes, you can use whole pasteurized milk if raw milk isn’t available. However, the flavor and richness may differ slightly, as raw milk has a unique creaminess.

What If I Don’t Have an Ice Cream Maker?

No ice cream maker? No problem! Simply pour the mixed ingredients into a shallow freezer-safe container. Stir every 30 minutes for about 3-4 hours, breaking up any ice crystals until it reaches a creamy consistency.

How Do I Store Leftover Ice Cream?

Store your homemade ice cream in an airtight container in the freezer. It will stay fresh for about 1-2 weeks, but it’s best enjoyed within the first week for optimal flavor and texture.

Can I Add Mix-ins to the Ice Cream?

Absolutely! Feel free to mix in ingredients like chocolate chips, crushed cookies, or fresh fruit during the last few minutes of churning in your ice cream maker for added flavor and texture.