Summer is almost here! Long hot days call for ice cream around here. I love making my own no-churn raw milk ice cream. It scoops nicely and can become any flavor that I wish. With temps in the upper 80’s and school almost out, it’s time for some serious ice cream consumption! Cone, sundaes, and banana splits are calling my name. Just in time for Memorial Day too!
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I Scream! You Scream! We All Scream for Ice Cream!
When my mom’s family goes camping or has a cookout, there is always homemade ice cream. Papa brings a couple of ice cream churns and tends to the ice cream while we play in the lake or mess around in the fire. Mama always brings a big tub cookies. It’s a big round tub that fits probably three or four packages of cookies. Unless a racoon steals our cookies in the middle of the night (true story) I put broken chocolate chip cookies in my ice cream. It wouldn’t be a family gathering without ice cream.
As a kid, I spent snow days at Mama and Papa’s house. As soon as we were able to collect clean snow, Papa always made us snow ice cream. It made a delicious breakfast! I liked to put Oreos in my snow ice cream. He always made the best snow ice cream because he put extra sugar and let me stir the bowl.
My husband LOVES ice cream. You can almost always open my freezer and find some sort of ice cream. His favorite right now is mint chocolate chip. He scoops a big bowl of ice cream, then lets it sit out and warm up. I tease him about that one. When he finishes he lets Kitten Eyed Joe have a lick of the bowl. However, Joe preferes the single vanilla cups. Ice cream is a hot commodity at my house.
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Tips for Making No-Churn Raw Milk Ice Cream
Does the milk have to be raw?
No, it does not. You can easily replace the raw milk cream with heavy whipping cream from the store. We buy raw milk and this is one of the ways we like to use the cream.
How do I skim off the cream?
I keep my milk in a glass beverage dispenser. This allows us to get milk without disturbing the jar. When the milk is gone, I’m left with cream. I’ve found this to be the easiest way to skim the milk.
Another option would be to ladle it off the top. This is my least preferred way to get the job done, but it does work. Use a big kitchen spoon or soup ladle to remove the cream from the top of the milk. I find that I take more milk out with the cream when I use this method.
The other option is a turkey baster. This works great when you don’t want to wait to drink all of the milk before skimming the cream. Use the turkey baster to suck the cream off the top of the milk. Some milk will come up with the cream, but not much. Just be careful not to put the baster in very deep.
No-Churn Raw Milk Ice Cream Recipe
Ingredients
4 cups cream
¾ cup sugar
1 tablespoon vanilla
Instructions
- First you must skim the cream from the raw milk. Allow it to sit undisturbed for 24 hours. Use a spoon or a turkey baster to skim off the cream. A little milk is ok and will not hurt anything.
- Next put 4 cups of cream, ¾ cup of sugar, and 1 tablespoon of vanilla in the stand mixer. Use the whisk attachment to whip the ingredients until they are stiff. Think along the lines of whipped cream. Start slow and increase the speed as the mixture stiffens. If you have a splash guard, I highly recommend you use it.
- Then put the mixture in a container that can go into the freezer. Your no-churn raw milk ice cream should be ready to eat in about 6 hours.
Mixing Up No-Churn Raw Milk Ice Cream
This vanilla ice cream can become the base for whatever flavor ice cream you desire. You could turn it into caramel ice cream with a bit of caramel sauce. When the berries are ripe they can be mixed in too. Peppermint extract and chocolate chips are my husband’s preference.
To change up the flavors add in about ½ cup of sauce. This could be chocolate, caramel, or strawberry. We like to drizzle some over the top as well.
For other mix-ins use about a cup. You could add cookies, berries, chocolate chips, or candy to this no-churn raw milk ice cream. The sky’s the limit as far as flavor mix-ins go.
I’ve yet to find an exact amount of flavor extract that always works. I’ve found it depends on the flavor. Start with a teaspoon and taste it before adding another teaspoon.
No-Churn Raw Milk Ice Cream
Summer is almost here! Long hot days call for ice cream around here. I love making my own no-churn raw milk ice cream. It scoops nicely and can become any flavor that I wish. With temps in the upper 80’s and school almost out, it’s time for some serious ice cream consumption! Cone, sundaes, and banana splits are calling my name. Just in time for Memorial Day too!
Ingredients
- 4 cups cream
- ¾ cup sugar
- 1 tablespoon vanilla
Instructions
- First you must skim the cream from the raw milk. Allow it to sit undisturbed for 24 hours. Use a spoon or a turkey baster to skim off the cream. A little milk is ok and will not hurt anything.
- Next put 4 cups of cream, ¾ cup of sugar, and 1 tablespoon of vanilla in the stand mixer. Use the whisk attachment to whip the ingredients until they are stiff. Think along the lines of whipped cream. Start slow and increase the speed as the mixture stiffens. If you have a splash guard, I highly recommend you use it.
- Then put the mixture in a container that can go into the freezer. Your no-churn raw milk ice cream should be ready to eat in about 6 hours.
The site may contain links to affiliate websites, and we receive an affiliate commission for any purchases made by you on the affiliate website using such links. As an Amazon Associate I earn from qualifying purchases. As a Revive EO Affiliate I earn from qualifying purchases.
Hi, how long should the mixing take?
Mine only took a couple of minutes. Just make sure the texture is right.