Raw Cottage Cheese Ice Cream
May 19, 2026 • 0 comments
A dreamy blend of raw cream, raw milk, and cottage cheese comes together to create a richly satisfying frozen treat that's nourishing. The cottage cheese lends a subtle tang while a touch of pure maple syrup and vanilla bring just the right amount of natural sweetness.
- Prep Time:
- Cook Time:
- Servings: 1 quart~8
Ingredients
- (1 cup) 1 pint - Raw Salted A2/A2 Cottage Cheese (Glass)
- (4 yolks) 1 dozen - Brown Honest Yolk Chicken Eggs
- 1 pint - Raw A2/A2 Cream (Glass)
- (2 cups) 1/2 gallon - Raw A2/A2 Milk (Glass)
- (1 cup) Maple Syrup, 1 Pint (Glass)
- (2 teaspoons) Homemade Vanilla, 4oz
Directions
- Blend up 1 cup of raw cottage cheese in a blender until smooth.
- In a bowl combine 4 pastured egg yolks. Try to get as much egg whites off of the yolks as possible.
- Add in your maple syrup and whisk.
- Add in the raw cottage cheese, raw cream, raw milk, vanilla, and a pinch of sea salt and whisk.
- You can age your base up to 24 hours for more of a deeper vanilla-y flavor. If you do this be sure to store it in the back of the fridge covered.
- Using a frozen ice cream bowl mixer attachment, or ice cream machine. Pour the mixture in and churn for about 15-20 minutes or until it's fluffy and frozen.
- Store in a container in the freezer.
*Once frozen in the freezer raw ice cream will not be super fluffy like conventional ice creams with all the added junk. Remove from the freezer and let it thaw for a few minutes.
