Raw Salted Caramel Ice Cream
February 24, 2026 • 0 comments
What if your ice cream actually did something good for you? Our raw salted caramel is made with real A2/A2 raw dairy, the kind that's still packed with natural enzymes, bioavailable nutrients, and healthy fats the way nature intended.
- 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)
- (1 Tablespoon) Homemade Vanilla, 4oz
- (2 teaspoons) Fine Pink Himalayan Salt, 1lb
- (1 Tablespoon + more to drizzle) 4oz Goat's Milk Caramel
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.
- Add in your caramel.
- 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.
