This easy homemade raw milk ice cream is a treat that makes hot days even better! With creamy raw milk, a bit of sweetness, and your favorite flavors, it’s a scoop of pure joy.
Just mix, freeze, and enjoy! I love to add fresh fruits for an extra burst of flavor. Trust me, you’ll want to keep this recipe handy all summer long! 🍦
Key Ingredients & Substitutions
Raw Milk: Fresh whole raw milk is key for a creamy texture and rich flavor in this ice cream. If you can’t find raw milk, use whole pasteurized milk. Just know that the taste might differ a bit!
Heavy Cream: Heavy cream adds richness and a smooth mouthfeel. If you prefer a lighter option, you can substitute with a combination of half-and-half or coconut cream; however, the texture may be less creamy.
Granulated Sugar: The sugar balances the flavors perfectly. For a healthier option, try using honey, maple syrup, or a sugar substitute like erythritol. Just adjust the quantity to taste, as these sweeteners can be sweeter than regular sugar!
Vanilla Extract: Pure vanilla extract enhances the overall flavor of the ice cream. I recommend avoiding artificial flavors, as they can impact the taste. If vanilla isn’t your favorite, try almond extract instead for a different flavor twist!
How Do I Achieve a Creamy Texture?
To get that perfectly creamy texture in your ice cream, it’s essential to churn the mixture properly. Make sure your ice cream maker is pre-chilled, as this helps with the process. Here’s how to do it:
- Ensure all ingredients are cold before mixing; this helps with creaminess.
- Churn the mixture as per your ice cream maker’s instructions for 20-30 minutes. Watch for the soft-serve consistency as an indicator of being ready.
- Don’t skip the freezing step! Once churned, freeze your ice cream for at least 4 hours. This helps it firm up nicely.
Following these tips will help you get that delightful, smooth ice cream texture everyone loves. Enjoy making your treat!
Easy Homemade Raw Milk Ice Cream
Ingredients You’ll Need:
- 4 cups raw milk (whole, fresh)
- 2 cups heavy cream
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- Optional: pinch of salt
How Much Time Will You Need?
This delightful homemade ice cream takes about 10 minutes of prep time, plus around 20-30 minutes to churn in the ice cream maker. After churning, make sure to freeze it for at least 4 hours for the best texture. Overall, you’ll have a delicious ice cream treat ready in about 4 hours and 40 minutes!
Step-by-Step Instructions:
1. Mixing the Base:
Start by gathering a large bowl. Combine the fresh raw milk, heavy cream, and granulated sugar in the bowl. Use a whisk to stir everything together, making sure the sugar is completely dissolved. This step is crucial for a smooth ice cream.
2. Adding Flavor:
Next, take the whisked mixture and stir in the pure vanilla extract. If you like, add a pinch of salt to enhance the flavor even more—it really brings out the sweetness!
3. Churning the Ice Cream:
Now it’s time to pour your mixture into the ice cream maker. Follow the manufacturer’s instructions, usually churning for about 20-30 minutes until it reaches that soft-serve consistency. This is where the magic happens, turning the liquid into creamy ice cream!
4. Freezing and Setting:
Once the mixture has been churned, transfer it to a freezer-safe container. Spread it out evenly, then pop it in the freezer for at least 4 hours. This step is important for solidifying your ice cream and giving it that perfect scoopable texture.
5. Serving Your Ice Cream:
When you’re ready to serve, pull the container out of the freezer. Let it sit at room temperature for a few minutes to soften slightly; this will make it easier to scoop. Then, use a scoop to dish out servings into bowls. Enjoy your fresh, homemade raw milk ice cream!
Feel free to get creative with your ice cream by adding mix-ins like fresh fruit, nuts, or chocolate chips during the last few minutes of churning for a delicious twist! Happy scooping!
FAQ for Easy Homemade Raw Milk Ice Cream
Can I Use Pasteurized Milk Instead of Raw Milk?
Yes, you can use whole pasteurized milk if raw milk isn’t available. Keep in mind that the flavor and creaminess might differ slightly, but it will still produce a tasty result!
How Can I Sweeten This Without Granulated Sugar?
You can substitute granulated sugar with honey, maple syrup, or agave nectar. Just keep in mind that these sweeteners can be sweeter, so adjust the amount to your taste. Generally, about 1/2 to 2/3 cup of honey or maple syrup will work well.
What If I Don’t Have an Ice Cream Maker?
No worries! You can still make this ice cream by pouring the mixture into a shallow dish and placing it in the freezer. Every 30 minutes, stir the mixture with a fork for about 3-4 hours, until it reaches a creamy consistency.
How Should I Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer. It’s best consumed within 1-2 weeks for optimal texture and flavor. If it gets too hard, just let it sit out for a few minutes to soften before scooping!
