This Easy Homemade Raw Milk Ice Cream is a creamy dream come true! With fresh ingredients and no fancy machines needed, it’s super simple to whip up a delicious treat.
I love making this ice cream on warm days—it’s like a sweet hug! Just mix, freeze, and enjoy. Grab a scoop and let the smiles begin! 🍦
Key Ingredients & Substitutions
Raw Whole Milk: This is the star of the show! Raw milk gives the ice cream a rich flavor. If you can’t find raw milk, organic whole milk is a great alternative.
Heavy Cream: Adding heavy cream makes the ice cream super creamy. If you’re looking for a lighter option, you can skip it or substitute with coconut cream for a non-dairy alternative.
Granulated Sugar: Sugar sweetens the ice cream, but you can swap it with honey or maple syrup, keeping in mind that these will add a different flavor.
Vanilla Extract: Pure vanilla extract is crucial for flavor. For a twist, try almond extract or a combination of extracts to change things up!
Salt: Just a pinch enhances the overall taste. You can also use a pinch of sea salt for a more complex flavor.
How Do I Churn Ice Cream Without a Machine?
No ice cream maker? No problem! You can still make delicious ice cream without special equipment. The key is in breaking up the ice crystals as it freezes, which makes the final product smooth.
- After mixing your ingredients, pour the mixture into a shallow, freezer-safe dish.
- Freeze it for 30 minutes, then remove and stir vigorously with a fork or whisk to break up any ice that has formed.
- Return to the freezer and repeat the stirring every 30 minutes for about 3-4 hours until the ice cream is smooth and fully frozen.
- This method takes a bit of work, but it’s worth it for a creamy treat!
Easy Homemade Raw Milk Ice Cream
Ingredients You’ll Need:
- 2 cups raw whole milk
- 1 cup heavy cream (optional for creamier texture)
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- Pinch of salt
How Much Time Will You Need?
This delicious ice cream takes about 10 minutes to prepare and, depending on your method, 2 to 4 hours to freeze. If you have an ice cream maker, it will take around 20-25 minutes to churn. If you’re using the no-machine method, just keep stirring every 30 minutes until it’s perfectly smooth!
Step-by-Step Instructions:
1. Mix the Ingredients:
In a medium mixing bowl, combine the raw whole milk, heavy cream (if you’re using it), granulated sugar, vanilla extract, and a pinch of salt. It’s the perfect time to taste the mixture if you’re feeling adventurous!
2. Whisk Away!
Whisk vigorously until the sugar is completely dissolved. This might take a minute or so, but it’s worth it for a smooth ice cream!
3. Churn That Mixture:
If you have an ice cream maker, pour the mixture into it. Churn according to the manufacturer’s instructions for about 20-25 minutes, or until it gets thick and creamy. How exciting!
4. Freeze It Up:
Once churned, transfer your ice cream to an airtight container, smoothing the top. Freeze it for at least 2-4 hours until firm. Patience is key here!
5. No Ice Cream Maker? No Problem!
If you don’t have an ice cream maker, pour the mixture into a shallow, freezer-safe dish. Every 30 minutes, stir vigorously with a fork or whisk to break up ice crystals until the ice cream is smooth and frozen. This process usually takes around 3-4 hours, but your efforts will be rewarded!
6. Scoop and Serve:
Finally, scoop and serve your homemade raw milk ice cream chilled. Maybe add some toppings like chocolate syrup, nuts, or sprinkles. Enjoy every creamy bite!
FAQ
Can I Use Low-Fat Milk Instead of Raw Milk?
While raw milk provides a rich flavor and texture, you can substitute it with whole milk or even low-fat milk if needed. Just keep in mind that the ice cream may be less creamy, but still delicious!
What If I Don’t Have Heavy Cream?
No worries! You can simply omit the heavy cream. Your ice cream will still turn out tasty, but it might be a bit less creamy. Alternatively, you can use coconut cream for a dairy-free option that still adds richness.
How Long Can I Keep Leftover Ice Cream in the Freezer?
Your homemade raw milk ice cream can be stored in the freezer for up to 2-3 weeks in an airtight container. For best texture, consume it within the first week, as it may become icy after longer storage.
Can I Add Mix-ins to the Ice Cream?
Absolutely! Feel free to mix in your favorite ingredients like chocolate chips, crushed cookies, or fruit pieces during the last few minutes of churning or just before freezing. Get creative!
