Raw Dairy Ice Cream with Blueberries Strawberries and Coconut Flakes

Homemade Raw Milk Ice Cream topped with Strawberries, Blueberries, and Coconut Flakes

There is nothing like homemade cold creamy raw milk ice cream to beat back a hot summer afternoon or top off a wonderful light summer supper. So delicious and so healthy!

This is truly a homemade ice cream recipe, we use most of the ingredients in their raw form and from local sources. We use raw milk and raw cream from our local herd share, raw honey from local bees and a little pure Bourbon vanilla extract, and voila, delicious summer coolness and a flavor that seems like the essence of goodness.

The raw milk and cream give you all the essential enzymes, vitamins and minerals of fresh, grass fed dairy. The bonuses are the incredible flavor, essential CLA fatty acids and creamy deliciousness you just can’t get any other way.

Around here there is only one dairy and it’s raw all the way. In fact, none of us can actually tolerate pasteurized milk products; they make us sniffly, phlegmy and leave us feeling just plain yuck. Not so, raw dairy, which gives us instant energy and never produces any of those unwanted side effects.

In early summer when grasses are newly green,the Vitamin A and D content are at their peak. By using raw milk, you retain all the essential enzymes and amino acids present in the milk, which are lost during pasteurizing. In a way, you could say raw milk is like eating all the goodness of sunshine…

The raw honey is a super food of its own. It contains amylase, an enzyme which helps predigest foods like grains, which are more difficult for us to digest. It also contains small amounts of propolis, which is anti-viral, anti-bacterial and anti-fungal.

Researchers have found that honey can be helpful for people with allergies, particularly if they consume it raw, made by bees in their local environment. This superfood has also been found to be helpful for controlling blood sugar and providing the liver with the optimal 1 to 1 ratio of fructose and glucose which aids the liver in conversion of glucose to glycogen, which the liver uses for energy storage.

If that’s not enough great reasons for eating raw honey, it even has cancer fighting enzymes, and, because there is no heating called for in this recipe, the enzymes, propilus and anti fungal, viral and bacterial properties are retained perfectly, so all that healthy goodness goes right into your body.

Tip: this homemade raw milk ice cream recipe calls for 1/3 cup of raw honey which makes a sweet vanilla ice cream. You can add it one half at a time and taste the liquid to see if you want to go to the full third cup or not. Some people do not like their vanilla ice cream so sweet, some like it sweeter. The liquid ingredients will taste the same when they are ice cream, so you can adjust the taste by dividing up the honey and tasting until you think it is just right.

What you need

An ice cream maker, electric or hand crank, or two bowls, a large bag of ice and a large wooden paddle for ‘churning’ the ice cream mixture in the smaller bowl while it sits in the ice inside the larger bowl. (Note: If your ice cream maker has a freezer bowl it needs to be put in the freezer at least 24 hours in advance. We just keep our freezer bowl in the freezer.)
Freezer-safe glass food storage container for further hardening the ice cream after it is churned
Measuring cup or cups
Mixing bowl
Whisk

Homemade Raw Milk Ice Cream Recipe

Course: Dessert

This is truly a homemade ice cream recipe, we use most of the ingredients in their raw form and from local sources. We use raw milk and raw cream from our local herd share, raw honey from local bees and a little pure Bourbon vanilla extract, and voila, delicious summer coolness and a flavor that seems like the essence of goodness.

Ingredients

2 cups raw cream
1 cup raw milk
1/3 cup raw honey
2 teaspoons pure vanilla extract okay, this ingredient is not homemade, we use store-bought Bourbon Vanilla - great taste!

Instructions

Pour 1 cup fresh raw milk into a medium size mixing bowl.
Add 1/3 cup honey, using a honey spool and drizzling it over the liquid in thin strands, Or measuring out into a dry 1/3 cup measure and pouring it into the bowl while you move the bowl or your hand around to get it to cover a large surface area of the bowl and not all land in one place.
The fresher the honey the more liquid it is and the more easily it will work in the recipe.
Whisk with a wire whisk as the honey is added, and keep whisking.
Add the cream and continue whisking until it is all well mixed.
Add the vanilla, and whisk again, gently until well combined.
Taste for sweetness. If you want it sweeter, add a little more honey and continue whisking.
Pour all the liquid into your ice cream maker.
Put the top on to lock the spindle in place. Turn it on for about 20 minutes or until ice cream begins to firm up nicely. It will still be soft, because the cream's high butterfat content keeps it from getting too hard.
Remove from ice cream maker into a Tupperware.
Place it in the freezer for a couple of hours before eating. Afterward, place in a bowl to serve immediately.
Serve the homemade ice cream with fresh blueberries, raspberries, strawberries, or whatever summer fruit is your favorite. Delicious with some shredded organic coconut too!