These delicious homemade raw milk ice cream recipes are higher in protein and use maple syrup as the primary sweetener. If you are making ice cream with raw milk for all of its health benefits, you aren’t just eating ice cream for taste – but for nourishment too! With these 5 recipes you can have the best of both worlds: delicious AND healthy ice cream.
Proteins. Carbs. Fats.
When my husband and I started balancing our meals with a better ratio of proteins, carbs and fats, our health improved tremendously. We now make it a goal to balance these macro-nutrients, including in our desserts! Now we can eat our favorite things like ice cream and feel great afterward.
The way we achieve a better ratio of proteins, carbs and fats is by adding ingredients like collagen and egg yolks to our raw milk ice cream recipes. Not only does this create a better macro-nutrient ratio, it also adds so much more nourishment!
Grass Fed Collagen
Collagen is good for our gut lining because of essential amino acids like glycine. These amino acids also improve our metabolism by helping the conversion of sugars. Collagen also stimulates cells in our cartilage to repair itself, and aids in skin hydration and skin suppleness. Make sure to buy a good collagen brand, sometimes the flavor of collagen can be a little strong and might interfere with the different flavors of ice cream. You can see which brand I recommend below.
Egg yolks
Egg yolks are high in B vitamins, folate and vitamins K, D, E and A. They also contain DHA which is required for brain development and function. They contains healthy fats and protein as well! The egg yolks in most of these recipes are raw. Make sure to buy eggs from a good source and wash the outside of your egg with soap and water, since this is where harmful bacteria can live. If you don’t feel comfortable consuming raw egg yolks you can omit them in the recipes that call for raw egg yolks.
Raw Milk
Unlike pasteurized milk, raw milk contains enzymes that help our bodies absorb all of the amazing nutrients and fatty acids in milk. Since it isn’t heated, raw dairy also contains beneficial bacteria for our gut. If you are sensitive to cow milk, some people are able to tolerate raw goat milk better! You can learn more about the benefits of raw cow and goat milk here. You can find links to find resources for local raw milk near you below.
Natural Sweeteners
I used to use organic raw cane sugar in my ice cream recipes. Now that I’ve switched to maple syrup and coconut sugar, I feel so much better after eating ice cream. I now primarily use sweeteners that are very minimally processed such as raw honey, maple syrup, and coconut sugar. I don’t exactly know why I feel better with these sweeteners versus raw cane sugar, but I think a lot of the nutrients are taken out of the raw organic cane sugar we find at the store, which affects how our body processes it.
I don’t use stevia, sugar alcohols, or other alternatives like monk fruit sweetener because I don’t think they are healthy.
Comment below if you have a favorite natural sweetener!
Now that we’ve talked about all the health benefits…
Let’s start making healthy raw milk ice cream!
These recipes each make 2 good sized servings.
Chocolate Raw Milk Ice Cream
You will need:
Blender
Ice cream machine
Cutting board
Chopping knife
Measuring cups
Measuring spoons
Ingredients:
½ cup heavy raw cream
2 cups whole raw milk
2 egg yolks
½ cup organic cocoa powder
⅓ cup organic maple syrup
3 scoops grass fed collagen (30 grams)
Pinch sea salt
1 teaspoon high quality vanilla extract
*Optional: you can cut up some organic, soy free chocolate chips for some added texture
Directions:
- Pour heavy cream, milk, egg yolks, maple syrup, cocoa powder, collagen, sea salt and vanilla extract in blender
- Blend until smooth and somewhat frothy
- Pour ice cream mixture into ice cream machine
- While ice cream is churning, chop up chocolate chips into small chunks (if using)
- Add chocolate chunks to churning ice cream
- Once ice cream is frozen and smooth, serve!
Espresso Raw Milk Ice Cream
You will need:
Blender
Ice cream machine
Espresso machine
Coffee bean grinder
Measuring cups
Measuring spoons
Ingredients:
½ cup heavy raw cream
2 cups whole raw milk
2 egg yolks
⅓ cup organic maple syrup
3 scoops grass fed collagen (30 grams)
Pinch sea salt
1 teaspoon vanilla extract
8 shots espresso made from organic and mycotoxin free coffee beans (I suggest decaf since a single serving has quite a lot of espresso in it)
*Optional: 2 Tablespoons crushed coffee beans for texture
Directions:
- Once you have made your espresso shots, pour into a blender with cream, milk, sugar, egg yolks, collagen, sea salt and vanilla.
- Pour ice cream mixture into ice cream machine
- While ice cream is churning, blend 2 tablespoons of coffee beans into small chunks – if using
- Add coffee bean chunks -if using- to ice cream machine
- Once ice cream is frozen and smooth, serve!
Caramel Popcorn Raw Milk Ice Cream
You will need:
Blender
Ice cream maker
Small saucepan
Whisk
Large mixing bowl
Measuring cups
Measuring Spoons
Rubber spatula
Pot with lid or other method of making homemade popcorn (not in the microwave)
Ingredients:
For the ice cream:
2 ½ cups whole raw milk
2 egg yolks
¼ cups organic maple syrup
3 scoops grass fed collagen (30 grams)
Pinch sea salt
1 teaspoon high quality vanilla extract
For the caramel sauce:
2 tablespoons pasture raised organic butter
¼ cup organic coconut sugar
Pinch sea salt
¼ teaspoon high quality vanilla extract
3 tablespoons raw heavy cream
For the popcorn:
2 tablespoons grass fed ghee
⅓ cup organic popcorn kernels
Directions:
- Make the caramel sauce: combine butter and coconut sugar in saucepan on medium heat until it begins to slightly bubble
- Whisk sugar and butter while it begins to brown
- Once it is browning, quickly take off the heat and keep whisking
- Add cream, vanilla and salt and keep whisking until well combined and lighter in color
- Make the popcorn: add coconut oil and 1 single popcorn kernel to large pot on medium heat and cover
- Wait until you hear the kernel pop, then add the rest of the popcorn kernels and cover
- Once the kernels begin popping, shake the pot and tilt the lid to allow steam to escape. Uncover the popcorn completely as soon as the kernel popping starts slowing down. (If you prefer a different way of making popcorn, make it whichever non-microwave way you like to best!)
- Pour popcorn into large mixing bowl, drizzle the caramel sauce on and fold with rubber spatula to cover popcorn in caramel
- Make the ice cream base: combine milk, sugar, egg yolks, collagen, sea salt and vanilla in blender
- Blend until smooth and frothy
- Pour ice cream mixture into ice cream machine
- Once ice cream is frozen and smooth, serve with caramel popcorn on top!
Strawberry Raw Milk Ice Cream
You will need:
Blender
Ice cream machine
Small saucepan
Spoon
Whisk
Measuring cups
Measuring spoons
Ingredients:
For the ice cream base:
½ cup heavy raw cream
2 cups raw milk
2 egg yolks
¼ cup organic maple syrup
3 scoops grass fed collagen (30 grams)
Pinch sea salt
1 teaspoon high quality vanilla extract
For the strawberry sauce:
1 cup organic strawberries (I usually use frozen)
¼ cup organic raw maple syrup
1 tablespoon fresh lemon juice
Directions:
- Make the strawberry Sauce: combine strawberries, maple syrup and lemon juice in a small saucepan and set to medium or medium-low heat
- Stir frequently with a spoon to ensure sugar is not burning on the bottom
- Once strawberries are soft and light in color and the liquid has cooked down somewhat (after about 10 minutes of cooking) smash with a whisk to make a chunky sauce
- Make ice cream base: combine heavy cream, milk, egg yolks, collagen, sea salt and vanilla in a blender
- Blend on high until smooth and frothy
- Add ice cream base to ice cream machine to begin churning
- Once ice cream begins to freeze, add strawberry sauce
- When ice cream is frozen and smooth, serve!
Vanilla Custard Raw Milk Ice Cream
*The milk in this recipe is not all raw, some of it has to be cooked in order to achieve a delicious custard flavor, but most of the milk added is raw!
You will need:
Blender
Ice cream machine
Measuring cups
Measuring spoons
Small saucepan
Whisk
Medium sized bowl
Ingredients:
2 ½ cups whole raw milk
⅓ cup organic maple syrup
8 egg yolks
Pinch sea salt
1.5 teaspoons high quality vanilla extract
1 scoop grass fed collagen (10 grams)
Directions:
- Make the custard: in a small saucepan, heat 1 cup of the milk on medium-low heat
- Add egg yolks and sugar to a medium bowl and whisk until light yellow
- Once milk is heated and steaming, add ¼ cup of the warmed milk to the bowl of egg yolk mixture while whisking
- Add another ¼ cup of warmed milk to the bowl of egg yolk mixture while whisking
- Add the rest of the warmed milk to the bowl of egg yolk mixture while whisking, then pour all of the egg yolk/milk mixture into the saucepan
- Cook on medium-low heat, stirring frequently with whisk until the mixture thickens a bit, but not too much so it doesn’t get clumpy- about 5-10 minutes
- Take the saucepan off of the heat and set aside to cool to 110 degrees or cooler
- Make the ice cream: once the custard has cooled to 110 degrees or cooler, add custard to blender with milk, sea salt, vanilla and collagen.
- Blend until smooth and somewhat frothy
- Add ice cream mixture to the ice cream machine
- Once ice cream is frozen and smooth, serve!
