Easy Strawberry Raw Milk Ice Cream (Sweetened with Honey)

Few treats are as satisfying as a creamy bowl of delicious strawberry ice cream on a hot summer day.

But with all of the additives, dyes, and sugar in store-bought ice cream, I’ve been on a mission to come up with some delicious but healthier ice cream recipes made with raw milk and sweetened with honey.

Enter this easy strawberry raw milk ice cream!

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Made with simple ingredients like fresh strawberries and raw cream and sweetened with a natural sweetener, this healthy ice cream is perfect for a hot afternoon snack, a barbeque, or a summer birthday party.

I like making it with our handy ice cream maker machine; however, I’ve included instructions for freezing it without a machine as well.

Oh, and did I mention it doesn’t contain any egg yolks? Which means if you are experiencing an egg shortage like so many right now, you don’t have to sacrifice your precious egg yolks for this recipe.

You can also mix in a few add-ins to change up the flavor! (I’ve included a list of ideas below).

Whether you try adding some other fun things in or enjoy it plain, this fresh strawberry ice cream recipe made with raw milk is one you (and you children!) will want on repeat this summer.

Strawberry Raw Milk Ice Cream (Sweetened with Honey)

This super easy recipe for creamy homemade strawberry ice cream made with raw milk and sweetened with honey is the perfect summer treat your kids will love and you can feel good about!

5 from 4 votes

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Prep Time 2 hours hrs 30 minutes mins

Freezing 5 hours hrs

Total Time 7 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 331 kcal

Equipment

• Ice Cream Maker Machine
• Glass baking dish or metal bread pan

Ingredients

  

• 2 ½ cup raw cream
• ¼ cup raw milk
• ½ cup honey
• 2 ½ cups fresh strawberries separated
• ½ tsp vanilla extract
• ⅛ tsp salt

Instructions

 

With an Ice Cream Maker Machine

• First, blend enough stemmed and washed fresh strawberries in a food processor to make 3/4 of a cup of pureed strawberries. Chop the remaining stemmed and washed strawberries to have 1/2 of a cup of roughly chopped strawberry pieces.
• In a medium mixing bowl, combine the honey and milk and mix until thoroughly combined. Add the heavy cream, vanilla, strawberry puree, and salt and mix well. Stir in the strawberry chunks.
• 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.
• Freeze for an additional 4-5 hours for fully set ice cream, or enjoy right away for soft serve ice cream.

Without a Machine

• Blend enough stemmed and washed strawberries in a food processor to make 3/4 of a cup of pureed strawberries. Chop more stemmed and washed fresh strawberries to have 1/2 of a cup of roughly chopped strawberry pieces.
• In a medium mixing bowl, combine the honey and milk and mix until thoroughly combined. Add the heavy cream, vanilla, strawberry puree, and salt and mix well. Stir in the strawberry chunks.
• 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.
• Once it has reached the desired frozen consistency, enjoy!

Notes

• Let the ice cream to sit – Allowing the ice cream mixture to sit for at least a few hours (or overnight) 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.
• Use well-ripened strawberries – Using very ripe strawberries gives the ice cream more flavor and pink color.

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Kitchen Equipment

• Medium mixing bowl
• Food processor (or blender)
• 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 heavy whipping cream and milk if desired.
• Honey – Raw honey is my favorite because of the amazing health benefits, but any variety of honey will do.
• Fresh strawberries – Fully ripe fresh strawberries are the best, as they give the ice cream more flavor and pinker color.

Frequently Asked Questions

Why use raw milk and cream?

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 milk products, this raw ice cream recipe is an easy and delicious 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 dairy products.

You can also check at your local farmer’s market or at Amish stores to locate farmers selling fresh raw milk.

Flavor Variations

If you feel like mixing things up, consider adding one or more of the following to this strawberry ice cream base:

• Chocolate chips
• Lemon zest
• Slightly crushed vanilla wafer cookies
• Blueberries
• Banana chunks
• Fresh raspberries

If you like this recipe, check out my other ice-cream recipes:

Ultra-creamy vanilla raw milk ice cream

Blackberry cheesecake ice cream

Storage Instructions

To store this ice cream, keep in an airtight container in the freezer for up to two months.

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Step-by-Step Instructions for Strawberry Raw Milk Ice Cream (Sweetened with Honey)

With an Ice Cream Maker Machine

1. First, blend enough stemmed and washed strawberries in a food processor to make 3/4 of a cup of pureed strawberries. Chop the remaining fresh strawberries to have 1/2 of a cup of roughly chopped strawberry pieces.
2. In a medium mixing bowl, combine the honey and milk and mix until thoroughly combined. Add the heavy raw cream, vanilla extract, strawberry puree, and salt and mix well. Stir in the strawberry chunks.

3. Cover the bowl and refrigerate the mixture for at least two hours, or overnight for best flavor.

4. 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.

5. Turn off the machine and scoop the ice cream into the glass dish or loaf pan.

6. Freeze for an additional 4-5 hours for fully set ice cream, or enjoy right away for soft serve ice cream.

Without a Machine

1. Blend enough stemmed and washed strawberries in a food processor to make 3/4 of a cup of pureed strawberries. Chop more stemmed and washed strawberries to have 1/2 of a cup of roughly chopped strawberry pieces.
2. In a medium mixing bowl, combine the honey and milk and mix until thoroughly combined. Add the heavy cream, vanilla extract, strawberry puree, and salt and mix well. Stir in the strawberry chunks.

3. Cover the bowl and refrigerate the mixture for at least two hours, or overnight for best flavor.

4. Once chilled, pour the ice cream mixture into a glass baking dish or metal loaf pan and place in the freezer.

5. Stir the ice mixture every 30-45 minutes, scooping the ice cream along the edge into the center to allow everything to freeze evenly.

6. Once it has reached the desired frozen consistency, enjoy!