Raw Chocolate Ice Cream
September 18, 2025 • 0 comments
Crafted from our real, raw A2/A2 dairy and infused with natural chocolate syrup this creamy ice cream delivers a smooth, texture, free from refined sugars and artificial additives. Each spoonful captures the rich, natural essence of chocolate, offering a taste that’s simple, wholesome, and refreshingly pure.
- Prep Time:
- Cook Time:
- Servings: 1 quart~8
Ingredients
- 1 pint - Raw A2/A2 Cream (Glass)
- (2 cups) 1/2 gallon - Raw A2/A2 Milk
- (3 yolks) 1 dozen - Brown Honest Yolk Chicken Eggs
- (1/2 cup) Maple Syrup, 1 Pint (Glass)
- (4oz) Chocolate Syrup, 8oz (Glass)
Directions
- In a bowl combine 3 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 cream, raw milk, chocolate syrup, and whisk.
- You can age your base up to 24 hours for more of a deeper chocolate-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.
