Easy Raw Milk Vanilla Ice Cream (Sweetened with Honey)
Summer is just around the corner, and if you are looking for an easy summer treat that the whole family will love (and that you can feel good about!), this raw milk vanilla ice cream is just what you need.
Delightfully rich and creamy, it is sweetened with honey and contains only five simple ingredients. No additives, dyes, or corn syrup like you’ll find in grocery store ice cream.
While typical homemade ice cream freezes quite hard, the honey in this recipe gives this raw milk ice cream a consistency more like store-bought ice cream… except without the additives in it! Win-win!
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If you don’t have an ice-cream maker, don’t worry! I’ve included alternate directions below for freezing the raw milk ice cream without an ice cream maker machine.
Oh, and did I mention it doesn’t contain any raw egg yolks? Which means if you are experiencing an egg shortage like so many right now, you don’t have to sacrifice your precious raw eggs for this recipe.
This easy homemade ice cream recipe can also be used as an ice cream base recipe for other honey sweetened ice cream flavors.
Let your imagination go wild with the combinations you can create! (I’ve included a list of ideas below to get you started.)
Raw Milk Vanilla Ice Cream Sweetened with Honey
Equipment
- Ice Cream Maker Machine
- Glass dish or metal bread pan
Ingredients
- 2½ cups raw cream
- ½ cup raw milk
- ½ cup honey
- ⅛ tsp salt
- 1 tsp pure vanilla extract
Instructions
With an Ice Cream Maker Machine
- In a medium mixing bowl, combine the honey and milk and mix until thoroughly combined. Add the heavy cream, vanilla, and salt and mix well.
- Cover the bowl and refrigerate the mixture for at least two hours, or overnight for best flavor.
- When ready to churn, assemble the ice cream maker machine and remove the ice cream mixture from the refrigerator. Turn on the ice cream maker and then pour the ice cream mixture into the machine as it churns. Allow it to churn the ice cream for about 20 minutes, or until the ice cream begins to build up on the paddles.
- Turn off the machine and scoop the ice cream into the glass dish or bread pan.
- Enjoy right away for soft serve ice cream, or freeze for an additional 4-5 hours for fully set ice cream.
Without a Machine
- In a medium mixing bowl, combine the honey and milk and mix until thoroughly combined. Add the heavy cream, vanilla, and salt and mix well.
- Cover the bowl and refrigerate the mixture for at least two hours, or overnight for best flavor.
- Once chilled, pour the ice cream mixture into a glass baking dish or metal bread pan and place in the freezer.
- Stir the ice mixture every 30-45 minutes, scooping the ice cream along the edge into the center to allow everything to freeze evenly.
Notes
- Let the ice cream to sit – Allowing the ice cream mixture to sit for at least a few hours before churning and freezing gives the ice cream much more flavor.
- Have your freezer bowl frozen – Make sure the freezer bowl for your ice cream machine has been frozen for at least 24 hours before churning. If not using a machine, chill your glass dish or metal pan ahead of time for quicker freezing.
Kitchen Equipment
- Medium mixing bowl
- Ice cream maker machine (I like this one!)
- Glass baking dish or metal loaf pan
- Measuring spoons
- Liquid measuring cup
- Whisk
Ingredients to Note
- Raw cream and raw milk – I like using unpasteurized raw milk and cream for their nutritional benefits; however, you can substitute with pasteurized milk and heavy whipping cream if desired. Just avoid skim milk, as this will make your ice cream icy instead of creamy.
- Honey – Local raw honey is my favorite because of the health benefits, but any variety of honey will do.
- Vanilla extract – I love the ease of using vanilla extract; however, if you want to use vanilla beans in this recipe, leave me a comment and let me know how it turned out!
Tips for making Raw Milk Vanilla Ice Cream (Sweetened with Honey)
- Let the ice cream to chill – Allowing the ice cream mixture to chill for at least a few hours before churning and freezing gives the ice cream much more flavor. It also improves the texture by reducing the amount of ice crystals that will form in your ice cream.
- Have your ice cream freezer bowl frozen – For best results, make sure the ice cream bowl for your machine has been frozen for at least 24 hours before churning. If not using a machine, chill your glass dish or metal loaf pan ahead of time for quicker freezing.
Frequently Asked Questions
What are the benefits of raw milk?
Our family loves using unpasteurized raw milk and cream, as there are so many bioavailable vitamins and minerals in it.
While pasteurization kills the bad bacteria, it unfortunately kills many of the good bacteria that help our bodies digest the milk, and also removes vitamins our bodies need!
Of course, this isn’t medical advice, and each person should do their own research.
However, if you choose to use raw dairy products, this raw ice cream recipe is a great way to pack some nutrients into a summer dessert!
How to find raw milk?
Raw milk isn’t legal everywhere; but if you are in an area that allows raw milk to be sold, you can use Raw Milk Finder to locate a local farmer selling raw fresh milk and fresh cream.
You can also check at your local farmer’s market or at Amish stores to locate farmers selling fresh raw milk.
What to do if you don’t have an ice cream machine
If you don’t have an ice cream maker, simple pour the ice cream mixture (after it has set in the refrigerator) into a glass baking dish or metal loaf pan and place in the freezer. Stir the ice cream mixture every 30-45 minutes, scooping the ice cream along the edge into the center to allow everything to freeze evenly.
Flavor Variations
If you feel like mixing things up, use one of the following for different flavors:
- Pureed strawberries and strawberry chunks
- Chocolate chips and food grade mint essential oil
- Creamy peanut butter and chocolate chips
- Pumpkin puree and cinnamon
- Blueberries and lemon zest
If you like this recipe, check out these other ice-cream recipes:
Easy Strawberry Raw Milk Ice Cream
Blackberry Cheesecake Raw Milk Ice Cream!
Step-by-Step Instructions for Raw Milk Vanilla Ice Cream (Sweetened with Honey)
With an Ice Cream Maker Machine
- In a medium mixing bowl, combine the honey and raw milk and mix until thoroughly combined. Add the raw cream, vanilla extract, and salt and mix well.
2. Cover the bowl and refrigerate the mixture for at least two hours, or overnight for best flavor.
3. When ready to churn, assemble the ice cream maker machine and remove the ice cream mixture from the refrigerator. Turn on the ice cream maker and then pour the ice cream mixture into the machine as it churns. Allow it to churn the ice cream for about 20 minutes, or until the ice cream begins to build up on the paddles.
4. Turn off the machine and scoop the ice cream into the glass dish or metal loaf pan.
5. Freeze for an additional 4-5 hours for fully set ice cream, or enjoy right away for soft serve fresh ice cream.
Without a Machine
- In a medium mixing bowl, combine the honey and raw milk and mix until thoroughly combined. Add the raw cream, vanilla extract, and salt and mix well.
2. Cover the bowl and refrigerate the mixture for at least two hours, or overnight for best flavor.
3. Once chilled, pour the ice cream mixture into a glass baking dish or metal loaf pan and place in the freezer.
4. Stir the ice mixture every 30-45 minutes, scooping the ice cream along the edge into the center to allow everything to freeze evenly.
And there you have it! An easy homemade raw milk ice cream recipe you can serve all summer long.
As always, leave me any questions below, and I’ll do my best to respond!
So good!
I have been looking for a way to make raw milk ice cream without an ice cream maker, can’t wait to try this!
Yes!! I like that you can make it either way!
Our family loves this super creamy ice cream, and I think you will too! Leave any question below, and I’ll do my best to respond!
Found this just in time for ice cream season! Perfect! I quit eating store bought icecream years ago (read the container labels, no thank you!). But I am an ice-cream-aholic in the summer. This recipe sounds wonderfully healthy and I’ll be trying this soon.
Yes!! I love that you can actually not just skip the junk, but also get nutritional value with raw milk ice cream. Win, win!
I really love the simple ingredients used here. Beautiful!
Simple is what I like! And thank you!
Can I substitute butter for the cream? How much if so? Thanks!
I’ve never tried this, but if you did you would need to play around with the ratios as butter is a thicker consistency than cream. I’d also cut back the added salt if you use salted butter. Let me know if you try it!