Carnivore Diet Ice Cream: Raw Milk Ice Cream Recipe (Carnivore Option)

Prep time: 1 day 3 hrs     Cook time: 0 min      Rest time: 1-2 hrs    Total time: 1 day 5 hrs

Macronutrients per batch: 50g fat | 36g protein | 225g carbohydrates

Makes: 6 cups

**To make this recipe Carnivore, Sugar-Free, Keto, Zero Carb: Do not include the dates or vanilla (the result will taste identical to milk, but the texture should turn out the same)

With just four simple whole ingredients, this raw milk ice cream is nutrient-dense, decadent, and is naturally sweetened with dates.

What you need to make Raw Milk Ice Cream

Ingredients:

• Raw milk (ASHLEY20 for 20% off); Note: if you’re located in Austin, TX, ask me about a source for raw A2 milk.
• Pitted dates (or honey, although I highly recommend doing dates if you tolerate them!)
• Vanilla bean
• Vanilla extract (optional, but highly recommended for flavor)
• Sea salt (ASHLEYR for 15% off)

Equipment:

• Ice cream maker
• Storage container for ice cream (this is the one I used; here is another idea)
• Blender

Substitutions

You can substitute the dates for honey, although I do highly recommend dates with this recipe due to its maple syrup-y flavor. Any type of date will work. I used Medjool. If you don’t have a vanilla bean, you can double the vanilla extract. To make this recipe carnivore, do not include the dates or vanilla. The result will taste identical to milk, but the texture should turn out the same. carnivore diet ice cream

How to make Raw Milk Ice Cream

Prep work: 24 hours prior.

To prep the raw milk, leave it sitting (preferably a fresh, unopened container of raw milk) in your fridge for 24 hours prior to making the ice cream. The goal is to get the cream to accumulate at the top of the container, so when you pour out your 4 cups, it’s mostly cream. There is a photo of this in the “Tips to make the best…” section above. And don’t fret – some cream stays behind, so this method won’t ruin the taste or texture of the remaining milk.

Don’t forget to freeze your ice cream maker bowl 24 hours in advance as well.

Prep work: 2 hours prior.

Soak the pitted dates for 1-2 hours in a bowl with water. carnivore diet ice cream

Make the ice cream batter.

Drain the soaked pitted dates and place them in your blender along with the sea salt.

Pour the raw milk (remember, don’t shake it!) into the blender.

Scrape the seeds of the vanilla bean into the blender, and add the vanilla extract.

Note: if you do not have a vanilla bean, use 2 tsp of vanilla extract.

Blend the batter until it’s mostly smooth. Some chunks are okay if you prefer them. They end up as chunks in the ice cream! carnivore diet ice cream

Make the ice cream.

Remove your ice cream maker bowl from your freezer, set up your ice cream maker, and turn it on so it begins to churn.

Pour the ice cream batter into the machine. It should fill it up to the brim. I placed about 95% of my batter in (it filled almost to the top), and I let it churn and thicken a bit before adding the rest. You may get a little overflow. This is fine.

Let the ice cream maker run for 20 minutes (or longer if you prefer your ice cream thicker).

Eat your ice cream!

Note: If you eat the ice cream right after it’s finished churning, it will have a texture of soft serve. My husband loved it like this! If you store it in the freezer for 1-2 hours, it has a wonderful creamy texture (similar to standard ice cream). If you store it for longer, you may have to thaw it out a bit before scooping it.

Store it in the freezer as you would regular ice cream.

Serving hack: after you scoop some ice cream into a bowl to eat, salt the top with a generous amount of sea salt. My husband pioneered this and it was a game-changer. It brings out a warm caramel flavor and is so delicious. Enjoy! carnivore diet ice cream

Tips to make the best Raw Milk Ice Cream

• To prep the raw milk, leave it sitting (preferably a fresh, unopened container of raw milk) in your fridge for 24 hours prior to making the ice cream. The goal is to get the cream to accumulate at the top of the container, so when you pour out your 4 cups, it’s mostly cream. There is a photo to demonstrate this below. And don’t fret – some cream stays behind, so this method won’t ruin the taste or texture of the remaining milk.
• Don’t forget to freeze your ice cream maker bowl 24 hours in advance.
• When you add the ice cream batter to the ice cream machine, it should fill it up to the brim. I placed about 95% of my batter in (it filled almost to the top), and I let it churn and thicken a bit before adding the rest. You may get a little overflow. This is fine.
• If you eat the ice cream right after it’s finished churning, it will have a texture of soft serve. My husband loved it like this! If you store it in the freezer for 1-2 hours, it has a wonderful creamy texture (similar to standard ice cream). If you store it for longer, you may have to thaw it out a bit before scooping it.
• Serving hack: after you scoop some ice cream into a bowl to eat, salt the top with a generous amount of sea salt. My husband pioneered this and it was a game-changer. It brings out a warm caramel flavor and is so delicious.

A few of my other favorite sweet eats:

Sweet Beef Bark

Blueberry Pancake Cookies

Strawberry Truffles

Crunch Bars [with Beef]

Jumbo Chocolate Cups with Salted Chunky Date Filling

Flourless Lemon Blueberry Muffins

Spongey Cake Bars

Maple Bacon Doughnuts

Raw Milk Ice Cream

What I used for this recipe:

A few of my other favorite sweet eats:

Sweet Beef Bark

Blueberry Pancake Cookies

Strawberry Truffles

Crunch Bars [with Beef]

Jumbo Chocolate Cups with Salted Chunky Date Filling

Flourless Lemon Blueberry Muffins

Spongey Cake Bars

Maple Bacon Doughnuts

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carnivore diet ice cream