This recipe makes the best raw milk ice cream with just 5 simple ingredients, including raw fresh milk but no eggs. It's the easiest recipe you'll ever make, chock full of rich vanilla flavor in every bite.
When we started milking, I knew I was going to need to use up all the gallons of milk we get every day. We make loads of homemade butter, along with pudding, ice cream, and more.
My boys love ice cream, whether it's old fashioned homemade vanilla ice cream (the “with eggs” version), old-fashioned homemade chocolate ice cream, delicious strawberry ice cream, or any number of other flavors they enjoy. And to put it bluntly, I love not having to buy ice cream in the store anymore.
What Is Raw Milk Ice Cream?
Raw milk ice cream is ice cream made with raw fresh milk from dairy cows. We have A2 Jersey cows, and we use milk and cream from them to make this ice cream.
Why You'll Love This Recipe
- If you're like me, you'll love not having to buy ice cream anymore.
- You can easily make this recipe in less than 30 minutes, depending how fast you can mix it up. The machine does most of the work for you.
- It only uses 5 ingredients, and none of those ingredients are eggs. This is ice cream without eggs at its finest.
- My Jersey milk ice cream is oh so creamy and so infused with rich vanilla flavor; it really is so good.
- Unlike my old-fashioned ice cream recipes, my raw milk ice cream recipe doesn't need any ice or rock salt to freeze it. You just need a simple ice cream maker like the one I use.
Ingredient and Substitution Notes
You'll need a handful of ingredients to make this recipe…
- Raw Milk – We use fresh milk from our Jersey mamas. If you don't have access to raw milk, you can substitute whole milk.
- Cane Sugar – Or you can use granulated sugar.
- Raw Heavy Cream – Again, if you don't have access to raw cream, you can substitute heavy whipping cream from the store. If you do have access to raw milk, you'll need to skim the cream off the top of the milk; I like to do this by using a small gravy ladle.
- Vanilla Extract – I prefer to use a good Mexican vanilla I order from a shop in Texas. This vanilla gives the best and richest flavor of any vanilla I've used. You can also order it on Amazon.
- Sea Salt – You can use regular salt, as well, but I prefer to use Redmond Sea Salt.
How to Make Raw Milk Ice Cream
Before you start to mix this up, be sure you've pre-frozen the ice cream canister that goes with your ice cream maker; if you don't, your ice cream won't freeze. Don't ask me how I know, I just do.
I usually just wash mine after using, then store it, covered with wrap, in the freezer. That way it's always frozen and ready to go. (Oh, how I wish Cuisinart would make a lid for our ice cream canisters, don't you? It's my one wish for this ice cream maker.)
How to Mix and Freeze Vanilla Ice Cream without Eggs
- In a large mixing bowl, combine the raw whole milk and sugar 'til the sugar dissolves, about 1-2 minutes.
- Whisk in the heavy cream, vanilla extract, and sea salt.
- Turn on the ice cream freezer, and pour the mixture into the freezer bowl with the church paddle in place.
- Then place the cover on top, and let it mix 'til it thickens, about 20-25 minutes.
- When the ice cream has a soft, creamy texture, it's ready, and you can turn off the machine.
- Scoop into bowls for serving (it'll be soft-serve); or if desired, scoop it into an airtight container, and place it in the freezer for about 2-3 hours, which will allow it to firm up.
What I love about vanilla ice cream no eggs, is that you can pair it with any number of other desserts, including apple crumb pie, cinnamon baked pears, apple crumble, homemade blueberry cobbler, or peach cobbler. You can even use homemade ice cream to make gluten-free ice cream sandwiches.
Expert Tips and Recipe FAQ's
I really recommend an ice cream maker to help churn the ice cream. However, you could do the freeze/stir method, where you mix everything up, put it in a large enough container to allow you to stir without a mess, then freeze and stir in intervals, 'til the ice cream is thick enough to your satisfaction. If it were me, I'd use a hand mixer on low speed to stir every time, just to mimic the effects of a churn.
Well, some people say the eggs make it so… But every time I make this recipe, it's oh so creamy. I think it really ultimately depends on your milk to cream ratio when mixing the ingredients. Raw whole milk is very creamy anyway, but you add 3 cups of cream to the mix, and you're going to have a very creamy texture when all is said and frozen.
Oh boy, this is my favorite part. Of course, you'll need to store it in the freezer. But as far as containers, I found these super cool ice cream containers online, and I have 2 of them, so I can always have 1-2 containers of ice cream in the freezer for the kids. They work great, and they're easy to wash too. You can find more options in my guide filled with ice cream accessories and tools.
More Raw Milk Recipes
If you love raw milk vanilla ice cream, you're going to love these recipes too…
- Homemade banana ice cream
- Homemade Butterfinger ice cream
- Mint Oreo ice cream
- Fruity Pebbles ice cream
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Raw Milk Ice Cream
Ingredients
- 1 1/2 cups raw whole milk
- 1 1/8 cups cane sugar
- 3 cups raw heavy cream
- 1 1/2 tablespoons vanilla extract
- 1 teaspoon sea salt
Instructions
- Before you start to mix this up, be sure you've pre-frozen the ice cream canister that goes with your ice cream maker; if you don't, your ice cream won't freeze.
- In a large mixing bowl, combine the raw whole milk and sugar 'til the sugar dissolves, about 1-2 minutes.
- Whisk in the heavy cream, vanilla extract, and sea salt.
- Turn on the ice cream freezer, and pour the mixture into the freezer bowl with the church paddle in place.
- Then place the cover on top, and let it mix 'til it thickens, about 20-25 minutes.
- When the ice cream has a soft, creamy texture, it's ready, and you can turn off the machine.
- Scoop into bowls for serving (it'll be soft-serve); or if desired, scoop it into an airtight container, and place it in the freezer for about 2-3 hours, which will allow it to firm up. Then serve when ready.
This is wonderful and easy to make ❣️
I also used fresh Jersey milk.🌻