Best Homemade Raw Milk Chocolate Ice Cream

Try this irresistibly creamy raw milk chocolate ice cream! Made with fresh raw cream, milk, whole eggs, maple syrup, cocoa, and a splash of vanilla, it’s an easy summer treat you won’t want to miss!

There’s nothing quite like enjoying a scoop of homemade raw milk chocolate ice cream on a hot summer day. If you’ve ever wanted to make the best ice cream from scratch using fresh and simple ingredients, this recipe is for you. With a rich, creamy texture and the delicious taste of raw dairy, this homemade treat will become a family favorite.

Ingredients for Homemade Raw Milk Chocolate Ice Cream

• 2.5 cups raw cream
• 1 cup raw milk
• 6 whole raw eggs (or egg yolks)
• 3/4 cup maple syrup
• 1/4 cup cocoa powder
• 1 tablespoon pure vanilla extract

Why Use Raw Milk?

Whether you’re getting raw milk from your own dairy cow or a local farmer, it’s packed with more nutrients, beneficial bacteria, and natural enzymes than pasteurized milk, making it easier to digest.

Even though my dairy goat herd is growing, we still don’t have enough milk for extra goodies like ice cream or freeze-drying. So, we buy 3-4 gallons of raw milk each week from a local Amish farm.

How to Make Homemade Raw Milk Chocolate Ice Cream

1. Prepare the Ice Cream Base

Add all the ingredients (raw cream, raw milk, whole eggs, maple syrup, cocoa powder, and vanilla extract) to a high-speed blender or food processor.

2. Blend the Ingredients

Blend on high for about 40 seconds until the mixture is well combined.

3. Churn the Ice Cream

Pour the blended ice cream mixture into your ice cream machine. Follow the manufacturer’s instructions to churn the mixture. I use the Cuisinart 20qt ice cream maker and blend for 30 minutes.

4. Freeze and Store

Once the ice cream has churned, transfer it to an airtight container. Place the container in the freezer for at least 2 hours or until firm.

5. Serve and Enjoy 

Scoop into a bowl or fancy glass dish and enjoy!

Tips for Making the Best Homemade Raw Milk Ice Cream

• Use the Freshest Ingredients: The quality of your ice cream largely depends on the freshness of your ingredients. Raw, fresh cream, milk, and pastured eggs yield the best results.
• Avoid Ice Crystals: Using an airtight container and covering the ice cream with plastic wrap helps prevent ice crystals from forming, ensuring a smoother texture.
• Experiment with Flavors: While chocolate is a classic favorite, don’t hesitate to try different flavors. Add mini chocolate chips to make a chocolate chip ice cream variation or sea salt and caramel sauce for a salted caramel chocolate ice cream. Add 1/3 cup chocolate for a richer, “dark chocolate” flavor. To turn this into vanilla ice cream, omit the cocoa powder. Or swap the maple syrup for raw honey.

FAQs

Is Raw Milk the Same as Raw Cream? 

No, raw milk and raw cream are different. Raw milk is the liquid that comes directly from the cow, while raw cream is the higher-fat layer skimmed off the top of raw milk. Both are used in this recipe to create a rich and creamy texture.

Which Milk is Best for Ice Cream?

Raw milk is the best for ice cream due to its higher nutrient content and beneficial bacteria. However, if raw milk isn’t available, the next best option is grass-fed whole milk, or heavy cream from the grocery store can also work well.

Why is Raw Milk Healthier?

Raw milk is healthier because it retains all its natural enzymes, vitamins, and beneficial bacteria killed during the pasteurization process. This makes it a nutrient-rich choice that supports overall health.

How Do You Make Homemade Ice Cream Creamy and Not Icy?

Use high-fat ingredients like raw cream and fresh eggs (whole or egg yolks). Additionally, blending the mixture thoroughly and preventing ice crystals using an airtight container and plastic wrap will help maintain a smooth texture.

What Thickens Homemade Ice Cream?

The combination of raw cream, whole eggs, and the natural fats in raw milk helps thicken homemade ice cream. The eggs, in particular, act as a natural thickener, creating a rich and creamy consistency.

Can I Use Store-Bought Milk and Cream?

Yes, you can use store-bought whole milk and heavy cream if raw milk and cream are unavailable. The texture and taste might vary slightly, but it will still be delicious.

How Long Does Homemade Ice Cream Last? 

When stored in an airtight container, homemade ice cream can last up to 2 weeks.

Can I Add Mix-Ins to This Recipe?

Absolutely! You can add mix-ins like chocolate chips, nuts, or fruit during the last 5 minutes of churning in your ice cream maker.

What is the Role of Eggs in Ice Cream?

Eggs are a natural emulsifier, helping to blend the fat and water in the ice cream base. They also add richness and help create a smoother, creamier texture.

​Why Use Whole Eggs?

I use whole eggs because I don’t want to waste any part of the egg. Many recipes call for egg yolks, and you can use just the yolks, but I’ve found that whole eggs work just as well (if not better!). Plus, I don’t waste anything.

Enjoy the Best Homemade Chocolate Ice Cream

I hope you love this homemade raw milk chocolate ice cream as much as we do. It’s become a summer staple around here, especially on those hot days when nothing beats a cold, creamy treat. There’s something so rewarding about transforming fresh, simple ingredients into a delicious dessert that the whole family enjoys.

Next time you have an abundance of milk and cream, whip up this recipe and enjoy the rich, creamy goodness of raw milk in every bite. It’s a little taste of summer that’s sure to become a favorite!