Raw Milk Vanilla Ice Cream Without Eggs
Incredibly rich and creamy, this raw milk vanilla ice cream without eggs is super easy to make. No more store-bought ice cream after you try this recipe.
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.
Nutrition
Serving: 140gCalories: 380kcal
Tried this recipe?Let us know how it was!