Perfectly sweet and creamy with chunks of strawberries throughout, this wholesome raw milk strawberry ice cream is the essence of spring using only honey to sweeten.
So little says “Spring is here” as much as strawberry season. As if the commencement of summer is just at hand, spring wisps in bringing it’s sweet red bounty with it. I don’t grow strawberries in my garden currently, but that doesn’t mean I’m not finding ways to get my hands on them.
Strawberry picking here in South Carolina is a thing that most families participate in come April. And each year, I find myself thinking of more ways to preserve gallons of berries. So, this wholesome raw milk strawberry ice cream was born. And best yet, it’s sweetened with only honey, so it’s the perfect nourishing and guilt free spring dessert.
Can You Use Raw Milk In Ice Cream?
Raw milk is a nourishing food. Since it hasn’t been pasteurized or homogenized, all of the vitamins, bacteria, minerals and enzymes that help your body process the milk are present. This is milk in it’s most natural state.
Turning raw milk into ice cream is a perfect way to preserve it and enjoy it’s beneficial nutrients other than simply drinking it. It works just as good as pasteurized store bought milk in any recipe. It even works well with recipes that call for an ice cream batter than has been heated first.
Can You Use Honey To Sweeten Ice Cream?
Yes! Honey is a great addition to ice cream and a great way to sweeten it. Just keep in mind that you may not need to use as much as sugar since it is a bit sweeter. Keep in mind that you may need a different amount of honey versus sugar in a recipe to help the ice cream set up nicely.
Here is your supplies list for what you will need to make this recipe. These are good things to have on hand in your kitchen if you plan on making ice cream a few times throughout the summer.
- Ice Cream Maker – I use the Kitchen Aid Ice Cream Bowl Attachment. You can find that here.
- Insulated Ice Cream Tub
One of the main reasons I love this wholesome raw milk strawberry ice cream is because it has zero junk ingredients. Everything in it is nourishing and simple, but it delivers strong strawberry flavor! Here’s what’s in it:
- 2 cups of fresh strawberries – hulled and halved
- 1 1/2 cup of raw heavy cream – pasteurized can be used if raw cream can’t be found
- 1 1/2 cup of raw milk – preferably from a local farm where cows are raised on pasture
- 3/4 cups of honey – preferably raw and local
- 1 tbsp of freshly squeezed lemon juice
- 1 tsp of salt – mineral salt is the best option for maximum healthy ingredients
How to Make: Raw Milk Strawberry Ice Cream
To make this raw milk strawberry ice cream, you want to start by making sure your ice cream bowl is nice and frozen. I recommend leaving it in the fridge for at least a full 24 hours.
Since this is a raw milk recipe, it doesn’t require any preheating of the batter. We’re just going to mix everything cold.
Fruit & Honey Mixture
Start by washing, hulling, and halving your strawberries. Add them to a bowl with your honey coating them evenly.
From here, you’re going to add the honey strawberry mixture to either a food processor or a blender to puree them. If you prefer more big chunks of fruit in your finished ice cream, you can hand mash.
Prepare Ice Cream Base
Once your berries have been purred, you’re going to mix the milk base for the recipe. To do this, simply add the remaining ingredients to a bowl and mix.
Stir your strawberry honey mixture into the milk base and stir to fully combine.
Before adding your ice cream to your ice cream maker, it helps to chill the base for a while to ensure that the ice cream thickens up while churning. To do this, I like to pop my mixture in the freezer for an hour to an hour and a half. This step has been the one factor that made my ice cream turn into actual ice cream in many cases.
After your ice cream base has chilled, go ahead and add it to your ice cream maker and churn for 30 minutes. The time for this may be shorter or longer depending on your ice cream maker so look for a thick soft serve consistency. Once it has reached that consistency, add the ice cream to a freezer ice cream tub and chill it for 5 hours until frozen.
You can then scoop, garnish and serve.
More Raw Milk Recipes on the Blog
- 2 Cups Fresh Strawberries
- 1.5 Cups of Heavy Cream
- 1.5 Cups of Raw Milk
- 3/4 Cups of Honey
- 1 Tsp Fresh Lemon Juice
- 1 Tsp Salt
- Freeze ice cream base according to it's instructions or for a full 24 hours until frozen solid
- Wash, hull, and half strawberries
- Add strawberries to a bowl with honey
- Puree, blend, or hand mash strawberry and honey mixture
- Mix remaining ingredients in a seperate bowl
- Combine strawberry mixture with milk base
- Chill ice cream mixture for an hour to an hour and a half
- Churn ice cream base in ice cream maker for 20 to 30 minutes or until it reaches soft serve consistency
- Enjoy as soft serve or in an ice cream freezer container for a few hours to get a more firm ice cream