Raw Ice Cream
June 18, 2025 • 0 comments
A deliciously simple ice cream recipe, made with wholesome ingredients that are nutrient dense and full fat grass-fed A2 dairy!
- Prep Time:
- Cook Time:
- Servings: 1 quart
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) Homemade Vanilla, 4oz
- (Pinch) Fine Celtic Sea Salt, 8oz
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 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.
