Raw Pumpkin Spice Ice Cream
September 17, 2026 • 0 comments
A seasonal, small-batch treat made with our raw, grass-fed A2/A2 dairy, real cream and milk from pasture-raised cows, never pasteurized or homogenized. Sweetened simply and swirled with real pumpkin and warming spices like cinnamon, nutmeg, and clove, it delivers all the cozy flavor of fall without the additives, gums, or seed oils you'll find in most store-bought ice cream. If you've been looking for a clean, nutrient-dense raw dairy dessert that actually tastes like the season this is it!🎃
- 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 (Glass)
- (4 yolks) 1 dozen - Brown Honest Yolk Chicken Eggs
- (1 teaspoon) Homemade Vanilla, 4oz
- (1/4 cup) Organic Pumpkin Puree
- (1 Tablespoon) Pumpkin Pie Spice
- (1 teaspoon) Fine Pink Himalayan Salt, 1lb
- (1/4 cup) Raw Local Spring Wildflower Honey, 8oz (Glass)
Directions
- In a bowl combine 4 pastured egg yolks. Try to get as much egg whites off of the yolks as possible.
- Add in your honey and whisk.
- Add in the raw cream, raw milk, vanilla, and a pinch of sea salt and whisk.
- Add in your pumpkin spice and pumpkin puree.
- You can age your base up to 24 hours for more of a deeper 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.
