Raw Milk Ice Cream
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This old-fashioned homemade raw milk ice cream recipe uses simple pantry staples and cream-topped raw milk to create a rich, creamy dessert the whole family will love.
This is the ice cream recipe I grew up with as a kid, and over the years I've made a few small tweaks to make it even better. Something I love about cooking from scratch is that even long-time family recipes can continue to evolve. Don't be afraid to experiment and make small adjustments. Sometimes the simplest tweaks end up making a favorite recipe even better.
Hi I'm Mindy!
Homesteader, mama, and home-cook since the ’90s. I share simple, heart-filled meals, raw milk wisdom, free range chickens, and encouragement for the everyday mama. So glad you’re here friend!
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Things to Consider
One thing I've noticed in online raw milk groups is that many ice cream recipes call for equal parts milk and cream. While that certainly makes a rich ice cream, I find it can leave a heavy, buttery coating on your spoon and the roof of your mouth.
This recipe has more of that classic, old-fashioned homemade ice cream texture and flavor that I remember growing up. I've just recently found that taking a few minutes to dissolve the sugar before mixing everything together makes a noticeable difference in the final consistency—it's a small step that's well worth it!
Grab the pretty printable recipe!
Want to save this recipe for later? Print the recipe card and file it away in your recipe box or binder for easy access whenever the craving strikes! ❤️
Yield & Prep Time
Yields: about 6 Creami pints or 3 quarts (This recipe can easily be halved if you want a smaller batch!)
Prep Time: about 10 minutes
Mixing Time: about 5–15 minutes depending on ice cream maker
Total Time: About 15–25 minutes (plus freezing time)
Kitchen Tools I Use to Make Raw Milk Ice Cream
- Half gallon jars (or other large bowls or containers)
- Medium saucepan
- Measuring cups and spoons
- Whisk
- Blender (Immersion is my preference but regular one will work too!)
- Ice Cream Maker of choice (or even just a freezer safe dish )
Raw Milk Ice Cream Ingredients Needed
- 2 cups Sugar
- 4 Eggs
- 1 Tbs Vanilla
- ½ tsp Salt
- 9 cups Cream Topped Raw Milk OR 5 cups Milk + 1 quart Half & Half OR 7 cups Milk + 2 cups Cream
Substitutions
If you don’t have access to raw milk or fresh farm cream, heavy whipping cream, half and half and whole milk from the grocery store works also.
As far as other sweeteners go, I have not yet tried this with honey or maple syrup
Making Ice Cream from Raw Milk
(Step-by-Step Instructions)
1. Dissolve the Sugar
Gently warm 2 cups of milk* and 2 cups of sugar in a saucepan over low heat, stirring until the sugar is completely dissolved. Do not simmer or boil.
*Using cream-topped raw milk? For the richest flavor and texture, pour your raw milk into jars first to capture as much of the cream layer as possible. Then measure the 2 cups of 'skimmed' milk needed for dissolving the sugar.
2. Combine Ingredients
Divide the milk/sugar mixture between two half-gallon jars. Add the vanilla, salt, remaining milk and cream, then eggs equally divided between the jars.
Adding the eggs: Add the eggs after the remaining cold milk has been mixed in. This helps cool the warm sugar mixture before the eggs are added.
3. Blend
Blend until smooth using an immersion blender in the half gallon jars.
No immersion blender? A regular blender works just as well. Simply blend the mixture in batches if needed.
4. Churn
Churn in your ice cream maker according to the manufacturer's directions. Enjoy immediately as soft-serve, or freeze until firm and scoopable.
Ninja Creami option: Divide the ice cream base among Creami pint containers and freeze. When ready to enjoy, allow a pint to sit on the counter for about 10 minutes before “spinning” according to your machine's instructions. Add any mix in's of choice after the first spin and then respin.
No ice cream maker? Pour the ice cream base into a freezer-safe container and freeze, stirring every 20–30 minutes until it reaches your desired consistency.
5. Storage
Store leftovers in an airtight freezer-safe container. Individual portions can also be frozen in small cups for easy grab-and-go servings.
How to Serve and Store Raw Milk Ice Cream
If you're using a Ninja Creami, divide the ice cream base among the Creami pint containers before freezing. The unspun pints can be stored in the freezer and are best enjoyed within 2–3 weeks for the best flavor and texture, though they'll keep longer.
If you're using a traditional bowl-style ice cream maker, you can prepare the liquid ice cream base a day or two in advance and store it in the refrigerator until you're ready to churn. It's an easy way to make homemade ice cream even quicker on serving day!
When you're ready to enjoy a Creami pint, let it sit on the counter for about 10 minutes to soften slightly before processing according to your machine's instructions.
Enjoy your ice cream immediately for a soft-serve texture, or return it to the freezer for 1–2 hours for a firmer, scoopable consistency.
Photo Note: The vanilla ice cream was frozen for about 2 hours after spinning before being scooped. The strawberry version was made by adding a handful of chopped frozen strawberries to the vanilla pint after the first spin, then pressing Respin before topping it with a few extra strawberries. It was served immediately, so notice the soft serve consistency.
Before I got my Ninja Creami, I used a traditional ice cream maker and portioned the finished ice cream into red Solo cups covered with Press'n Seal. It made storing individual servings incredibly easy—just grab a cup from the freezer whenever an ice cream craving struck!
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Good food brings people together. I'd love to hear how this recipe turned out for you! Share your tips, substitutions, questions, or family memories in the comments below.