Raw Milk & Honey Ice Cream | A Nutrient Dense Treat
Who knew ice cream could actually be good for you? This nutrient-dense raw milk ice cream recipe has become a favorite in our household. It's easy to make, delicious, and so creamy—and it tastes so much better than conventional ice cream.
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This recipe is great for those on an animal-based, carnivore, or Weston A. Price foundation diet, etc (though it can be enjoyed by anyone).
Frequently Asked Questions
Can I make this recipe without an ice cream maker?
Personally, I have never made it without an ice cream maker. We were able to find ours on FB marketplace for about $35 used and its been well worth the cost. I'm sure there is a way to do it without an ice cream maker, but I wouldn't recommend it (as the churning of the ice cream maker really makes a consistent texture that would be difficult to achieve by hand).
How do you make chocolate ice cream?
Follow this recipe exactly, except add in a 1/4 cup of organic cacao powder before churning. You may want to add a bit more honey if you're making chocolate ice cream, as it will add some "bitterness" to the ice cream. I've made chocolate several times and its delicious!
Do I need to freeze it before eating?
You can freeze it before eating, but we really like eating it straight out of the ice cream machine. Because its made with straight heavy cream, it will be thicker than traditional ice cream recipes.
How should I store it?
We recommend keeping it in a glass container in the freezer. It stores very well, but chances are, it won't last long because it tastes so good!
If you try this ice cream recipe, let me know what you think in the comments down below!