Raw Milk Chocolate Ice Cream
Rich and creamy, this homemade raw milk chocolate ice cream blends fresh raw cream, milk, eggs, cocoa, maple syrup, and vanilla for a delicious treat. Easy to make and perfect for summer!
Servings 8
Equipment
- Ice cream maker
- High-speed blender or food processor
Ingredients
- 2.5 cups raw cream
- 1 cup raw milk
- 6 large whole eggs
- 3/4 cup maple syrup
- 1/4 cup cocoa powder
- 1 tbsp pure vanilla extract
Instructions
- 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.
- Blend on high for about 40 seconds until the mixture is well combined.
- 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.
- 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.
- Scoop into a bowl and enjoy!
Notes
- Use Fresh Ingredients: Quality depends on fresh cream, milk, and eggs.
- Prevent Ice Crystals: Store in an airtight container and cover with plastic wrap.
- Try New Flavors: Add mini chocolate chips, sea salt, and caramel, or add 1/3-1/2 cup cocoa for a "dark chocolate" flavor.
- Alternatives: You can use raw honey instead of maple syrup and egg yolks instead of whole eggs.