Homemade Raw Milk Ice Cream (No Cooking, No Junk -- Just Real Food)

We’ve had a little baby boom on the farm lately—three calves born in just two weeks, which means the milk is flowing!

This time of year, the cream is thick and golden, and the milk is full of nutrients thanks to the lush summer pasture our cows are grazing.

And with a little extra milk on hand, it felt like the perfect time to share one of our favorite treats:
Homemade raw milk ice cream.

Not the kind you’ll find in the store, filled with gums, “natural flavors,” carrageenan, or even ingredients that are also found in antifreeze (yes—propylene glycol is a real thing in some brands).

This one’s different.
It’s just real food. Nourishing and fun.

Raw Milk Ice Cream Recipe (No-Cook, Egg-Free)

• 2 cups raw milk
• 2 cups raw cream
• ⅓–½ cup maple syrup 
• 1 Tbsp vanilla extract

Whisk everything together in a bowl.
Pour into your ice cream maker and churn until it’s thick and creamy.

Since it doesn’t have any stabilizers or additives, it will freeze pretty hard—so it’s best eaten right away.
(As if your kids needed a reason.)

And if you don’t have an ice cream maker, you can pour the mix into popsicle molds and freeze it for a fun treat on a stick.

This isn’t just about dessert.
It’s about creating memories around food that actually nourishes.

It’s about showing our kids that real food can taste amazing—and that health doesn’t have to mean sacrifice.

In a world full of labels you can’t pronounce, sometimes the simplest things are the most powerful:
Milk. Cream. Maple syrup. Vanilla. And a few sticky smiles.

Enjoy!

P.S. If you're already part of our raw milk program and want extra milk or cream to make a batch, just let me know a couple days in advance—I’ll make sure you’re stocked up!