Raw Cinnamon Donut Ice Cream

September 18, 2025 • 0 comments

Raw Cinnamon Donut Ice Cream, made with grass-fed dairy and pastured eggs. This dessert tastes like fall in every bite. Warm cinnamon swirls and wholesome donut pieces meet a creamy, nutrient-dense custard for that feels like nourishing comfort!

Prep Time: 5 minutes
Cook Time: 15 minutes
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)
(1 tablespoon) Cinnamon
(1 teaspoon) Homemade Vanilla, 4oz
(pinch) Fine Pink Himalayan Salt, 1lb
(4, cut in pieces) Gluten-Free Donut Holes, 10-pack

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, vanilla, and cinnamon and whisk.

You can age your base up to 24 hours for more of a deeper cinnamon-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 minutes.

Toss in pieces of the gluten free donut holes while churning.

Churn for a few more minutes until fluffy, around 5-8 minutes.

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.

by Courtney Megargell

Raw Cinnamon Donut Ice Cream

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Miller's Bio Farm, 523 Valley Road, Quarryville, PA 17566