Strawberry Raw Milk Ice Cream

Prep time: 1 day 15 mins     Cook time: 0 min      Rest time: 1-2 hrs    Total time: 1 day 2 hrs 15 mins

Macronutrients per batch: 27g fat | 27g protein | 196g carbohydrates

Makes: 6 cups

Make it Carnivore, Sugar-Free, Keto, Zero Carb: Do not include the strawberries or honey (the result will taste identical to milk)

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


What you need to make Strawberry Raw Milk Ice Cream

Ingredients:

  • Raw milk (ASHLEY20 for 20% off); Note: if you’re located in Austin, TX, ask me about a local source for raw A2 milk.
  • Raw honey (ASHLEYR for 10% off); Note: I recommend local or Manuka
  • Frozen strawberries
  • Sea salt (ASHLEYR for 15% off)

Equipment:

Substitutions

Pasteurized milk will work in place of the raw milk, although if you are going to use pasteurized milk, I would use cream instead if you have access to it. This way, you can skip the “cream to the top” step.

You can substitute honey for dates (1/2 cup honey = 1 cup dates + make sure they’re soaked), although I do highly recommend honey with this recipe. The flavor profile goes great with the strawberries. Any type of date would work.


How to make Strawberry Raw Milk Ice Cream

Prep work: 24 hours prior.

*To prep the raw milk (ASHLEY20 for 20% off), 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.

Make the ice cream batter.

Place the frozen strawberries, raw milk (remember, don’t shake it!), raw honey (ASHLEYR for 10% off), and sea salt (ASHLEYR for 15% off) into your blender.

Blend the batter until it’s mostly smooth. I prefer this ice cream flavor to be smooth, but leaving chunks is okay if you prefer them. They end up as chunks in the 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 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 (this is the container I used; here is another idea).

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 warms the flavor and is so delicious. Enjoy!

Tips to make the best Strawberry 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 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 warms the 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

Strawberry Raw Milk Ice Cream

Strawberry Raw Milk Ice Cream

With just four simple whole ingredients, this strawberry raw milk ice cream is nutrient-dense, decadent, and naturally sweetened with honey.
Prep Time1 d 15 mins
Total Time1 d 2 hrs 15 mins
Food Type: Dessert
Cuisine: American
Diet Preference: Desserts, Egg-Free, Gluten-Free, Ice cream, Nightshade-Free, Nut-Free
Servings: 6 cups
Author: Ashley Rothstein

Equipment

  • Ice cream maker
  • Storage container for ice cream
  • Blender

Ingredients

  • 3 cups raw milk*
  • 2 cups frozen strawberries (this was a 10 oz bag for me)
  • 1/2 cup raw honey (I recommend local or Manuka)
  • 1/4 tsp sea salt

Instructions

Prep work: 24 hours prior.

  • *To prep the raw milk (ASHLEY20 for 20% off), 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 3 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.

Make the ice cream batter.

  • Place the frozen strawberries, raw milk (remember, don't shake it!), raw honey (ASHLEYR for 10% off), and sea salt (ASHLEYR for 15% off) into your blender.
  • Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
  • Blend the batter until it's mostly smooth. I prefer this ice cream flavor to be smooth, but leaving chunks is okay if you prefer them. They end up as chunks in the 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 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 (this is the container I used; here is another idea).
  • 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 warms the flavor and is so delicious. Enjoy!

Notes

To make this recipe Carnivore, Sugar-Free, Keto, Zero Carb: Do not include the strawberries or the honey. The result will taste identical to milk, but the texture should turn out the same.

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

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

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Ashley Rothstein
Ashley Rothstein

Ashley Rothstein develops tasty, whole food, animal-based, fat-filled recipes that include a moderate amount of minimally toxic plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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