Simple Raw Milk Vanilla Ice Cream Without Eggs
Out of all the ice cream recipes out there, this raw milk vanilla ice cream without eggs stands out. Its simplicity, creamy, and rich texture, will entice you to make this all summer long.
This is truly the best vanilla ice cream I’ve ever had. It just tastes like real ice cream should. Plus, you get the added benefits of raw dairy on top of that. The perfect recipe on a hot summer day for the whole family to enjoy.
I’ve made a lot of homemade ice cream recipes in the past, but this raw milk vanilla ice cream without eggs is by far the creamiest and richest. It definitely competes with the high-end store-bought ice cream, but the high-quality ingredients used make it a better choice for you.
Disclosure: In the UK raw milk is legal and there are strict regulations and testing in place to ensure safe practices. Please consult with your own local authorities.
Does this homemade raw milk ice cream contain eggs?
No, it does not. The addition of egg yolks in ice cream is a modern-day thing. Traditional recipes do not usually have eggs in the recipe. You can, of course, add raw eggs to the recipe (around 4 egg yolks would be sufficient for this recipe). But I prefer the taste without. Eggs can add a stronger flavor and end up tasting more like custard, rather than a creamy ice cream. It is just a personal preference.
What is the difference between ice cream and gelato?
Gelato has a lower amount of cream and extra milk, making it lower in fat and stronger in flavor. You can taste any additional flavor you add to the recipe more intensely as your tongue is not coated with the fat from the cream. It also has a higher sugar content than ice cream.
Ice Cream, on the other hand, has a lower milk content, and a high fat content, which makes it creamier and richer in taste.
Gelato doesn’t usually use eggs in the recipe, but most modern ice cream recipes do.
Read more about the differences between ice cream and gelato.
Let me know in the comments which one you prefer.
Can I substitute sugar with other natural sugar alternatives?
Yes, you can. But you have to be aware that this would add different flavors to your homemade vanilla ice cream recipe. I swap with natural sweeteners all the time but I wanted to give you a classic recipe for the best vanilla ice cream.
Substituting Cane Sugar with Raw Honey / Maple Syrup
As people become more health-conscious and seek alternatives to refined sugars, raw honey, and maple syrup have emerged as popular natural sweeteners.
- Understanding the Sweetness
When substituting cane sugar with raw honey or maple syrup, it’s essential to understand their relative sweetness. Honey is approximately 1.5 times sweeter than sugar, so you’ll need less of it to achieve the desired level of sweetness. On the other hand, maple syrup has a similar sweetness to sugar, making it a straightforward substitute in equal amounts. Remember to adjust the quantity accordingly to maintain the desired taste in your recipe.
- Using Raw Honey as a Natural Sweetener: When substituting cane sugar with raw honey, use the following guidelines:
- Replace each cup of cane sugar with ¾ cup to 1 cup of raw honey.
- Reduce the liquid in your recipe by ¼ cup for each cup of honey used.
3. Embracing Maple Syrup’s Sweetness
Maple syrup, derived from the sap of maple trees, offers a distinct flavor. When substituting cane sugar with maple syrup, follow these tips:
- Replace each cup of cane sugar with ¾ cup to 1 cup of maple syrup.
- Reduce the liquid in your recipe by 3 to 4 tablespoons for each cup of maple syrup used.
4. Experimenting with Flavor Profiles
Raw honey and maple syrup impart unique flavors to your homemade vanilla ice cream recipe, adding depth and complexity. The end result will differ from the basic recipe that uses cane sugar. Honey lends a delicate floral sweetness while maple syrup offers a rich, earthy sweetness.
Can I make this ice cream recipe if I don’t have an ice cream maker?
Yes, you can. Although the process is more tedious and time-consuming, the end result is similar to an ice cream made in an ice cream machine.
Instructions:
- Chill the Mixing Bowl: Place a large mixing bowl in the freezer for about 15-20 minutes before starting. This will help keep the ingredients cold during the mixing process.
- Prepare the Ice Cream Base: In a separate bowl, whisk together the raw cream (or heavy cream), raw milk (or whole milk), sugar, and vanilla extract until the sugar is fully dissolved. Ensure that all ingredients are well combined.
- Incorporate Air: Take the chilled mixing bowl out of the freezer and pour the ice cream base into it. Using an electric mixer or a whisk, beat the mixture on medium-high speed for about 3-5 minutes. The goal is to incorporate as much air as possible into the mixture to create a light and creamy texture.
- Freeze and Stir: Transfer the mixture into a freezer-safe container with a lid. Place it in the freezer and let it freeze for about 1-2 hours until the edges start to firm up.
- Stir and Break Up Ice Crystals: Take the container out of the freezer and use a spatula or whisk to vigorously stir and break up any ice crystals that have formed. Pay extra attention to the edges and the bottom of the container. This step helps prevent the formation of large ice crystals, resulting in a smoother ice cream texture.
- Repeat and Freeze: Return the container to the freezer and repeat the stirring process every 30 minutes for the next 2-3 hours. Breaking up the ice crystals periodically will ensure a creamier consistency. Be patient and persistent with the stirring!
- Final Freeze: After the last stirring session, let the ice cream freeze undisturbed for an additional 2-4 hours or until it reaches your desired consistency. The longer it freezes, the firmer it will become.
- Enjoy Your Homemade Ice Cream: Once the ice cream has reached the desired consistency, it’s ready to be enjoyed! Scoop it into bowls or cones and savor the fruits of your labor.
Tips:
- For added creaminess, you can whip the heavy cream separately until soft peaks form before incorporating it into the ice cream base.
- Remember to cover the container tightly to prevent unwanted odors or freezer burns.
How to store your ice cream:
Once your ice cream is ready, transfer it to a freezer-safe airtight container with a plastic wrap on top of your ice cream mixture. As the ice cream is more like a soft serve ice cream before freezing, the plastic wrap will stick to the surface. The plastic wrap will prevent any ice crystals from forming on the ice cream.
Can be stored in the freezer for up to 3 months.
Can I use this basic recipe to create different flavors of ice cream?
This is my go-to recipe as a base for many delicious flavors. The only thing you need to change is omitting the vanilla extract (if it doesn’t complement the chosen flavor) and adding the necessary ingredients to the basic ice cream mixture. And these are a few of my favorites:
- Strawberry (or any other berries fruits)
- Chocolate and orange
- Salted caramel
- Lemon (or lime)
Basically, any recipe that doesn’t require cooking the raw milk and cream should work.
Ingredients needed for the raw milk vanilla ice cream:
- Raw milk
- Raw cream
- Unrefined granulated sugar
- Vanilla extract (and/or a vanilla bean)
How to make the vanilla raw ice cream without eggs:
This recipe is so easy to make, that you will not want to have store-bought ice cream ever again. The instructions are for ice cream machines. If you do not use one, please refer to the instructions provided above in the article.
1. Put the freezing bowl in the freezer at least 12 hours prior to making the recipe. I leave mine in the freezer at all times, when not in use. Pro tip: keep your freezer bowl in a bag or wrapped in foil to prevent freezer burn.
2. In a large mixing bowl, stir in the milk and the sugar until the sugar is completely dissolved.
3. Add in the vanilla extract and mix well.
4. Add the cream to the mixture and mix.
5. Cover the bowl and put it in the fridge for a couple of hours or more.
6. Take the freezing bowl out of the freezer and place it in the ice cream machine.
7. Turn on the machine.
8. Immediately take your mixture out of the fridge and give it a quick mix before pouring it slowly into the ice cream machine.
9. After 20 or 30 minutes, the ice cream should be ready. Keep in mind that the volume of the ice cream would have increased to almost double (as it introduces air into the mixture).
10. Take the ice cream out of the bowl and place it in an airtight container before freezing it. Note: make sure you use a silicone or wooden spoon to take the mixture out, to avoid scratching the surface of the bowl.
11. Alternatively, serve it straight away, if you prefer a soft-serve ice cream.
12. Serve with any toppings you prefer or keep it simple. I love adding fruits or toasted nuts, or even better, some of my chewy white chocolate and lemon cookies.
Enjoy!
More ice cream recipes to try:
Raw Milk Blackberry And Lemon Ice Cream
Pistachio And Cardamom Ice Cream
Raw Milk Vanilla Ice Cream Without Eggs
Equipment
- 1 Ice cream machine
Ingredients
- 300 g raw milk (or fresh whole milk) (approx. 1 1/4 cups)
- 600 g raw cream (or heavy cream/double cream) (approx. 2 1/2 cups)
- 220 g granulated/cane sugar (or sweetener alternatives mentioned in the article) (approx. 1 cup)
- 2 tsp vanilla extract
- 1 vanilla bean (optional)
Instructions
- Put the freezing bowl in the freezer at least 12hrs prior to making the recipe. I leave mine in the freezer at all times, when not in use. Pro tip: keep your freezer bowl in a bag or wrapped in foil to prevent freezer burn.
- In a large mixing bowl, stir in the milk and the sugar until the sugar is completely dissolved.
- Add in the vanilla extract and mix well.
- Add the cream to the mixture and mix.
- Cover the bowl and put it in the fridge for a couple of hours or more.
- Take the freezing bowl out of the freezer and place it in the ice cream machine.
- Turn on the machine.
- Immediately take your mixture out of the fridge and give it a quick mix before pouring it slowly into the ice cream machine.
- After 20 or 30 minutes, the ice cream should be ready. The volume of the cream mixture should have almost doubled.
- Take the ice cream out of the bowl and place it in an airtight container before freezing it. Note: make sure you use a silicone or wooden spoon to take the mixture out, to avoid scratching the surface of the bowl.
- Alternatively, serve it straight away, if you prefer a soft-serve ice cream.
- Serve with any toppings you prefer or keep it simple. I love adding fruits or toasted nuts, or even better, some of my chewy white chocolate and lemon cookies.
