Dreamy Raw Dairy Ice Cream – Only 4 Ingredients, Refined Sugar Free or Keto Friendly

Originally published on April 12, 2017

Aww, sweet simple vanilla bean ice cream.

I love you. I love you by yourself, with berries, I love you à la mode on top of cakes and pies, with sauce, with toppings, on cold days, on warm days, before dinner, after dinner, really, I just love you.

That would be the love letter I would write to this extraordinarily beautiful dessert that can stand alone or complement so many other foods.

Raw Dairy Ice Cream

Did I mention this ice cream is raw?!

That’s right, this recipe uses raw dairy for maximum health benefits. Make sure to use raw cream and fresh eggs from clean, healthy, pastured animals from farms that you trust.

Because this recipe calls for raw cream and eggs it may not be for everyone but if you have access to raw cream and fresh eggs then you should really give it a go!

Keto Friendly Raw Ice Cream

To make this recipe low-carb and keto friendly all you need to do is replace the maple syrup with pure organic monk fruit powder and a little salt.

No one will suspect that this ice cream is now sugar free!

Preparing Vanilla Bean Ice Cream

Recipe yields 2 quarts.

I use a KitchenAid mixer with an ice cream attachment for my ice cream and I’ve always liked the way it comes out. The mixer churns the ice cream slowly for a smooth, fluffy, melt-in-your-mouth result. The ice cream attachment has several parts including a bowl that gets frozen beforehand. So start by freezing the bowl for 24 hours prior to making this recipe, or follow your ice cream maker’s instructions.

Raw Vanilla Bean Ice Cream

Yield: 16

Prep Time: 10 minutes

Cook Time: 10 minutes

Freezing Time: 4 hours

Total Time: 4 hours 20 minutes

This vanilla bean ice cream is only four wholesome nourishing ingredients. It's made with raw eggs and cream and sweetened with pure maple syrup.  The recipe can be made completely sugar free by using pure monk fruit powder!

Print

Ingredients

• 3 cups heavy raw cream
• 5 raw egg yolks
• 2/3 cup maple syrup or 1/4 to 3/8 teaspoon pure monk fruit powder, to taste
• 2 teaspoons vanilla, plus 1/2 large vanilla bean, scraped

Instructions

1. Start by freezing your ice cream bowl for 24 hours prior to making this recipe, or follow your ice cream maker's instructions.
2. Add the cream, egg yolks, sweetener of choice and vanilla extract to a large bowl or quart sized measuring cup.
3. If adding vanilla seeds, use a paring knife slit the vanilla bean down one side and open it to reveal the tiny seeds inside. You may use a freash vanilla bean, or even better, one that has been used to make vanilla extract. Using the back of your knife scrape the seeds out in one stroke starting from the tip down.
4. If using monk fruit as your swetener add 1/2 teaspoon salt!
5. Whisk very well until the ice cream base is smooth.
6. Follow your ice cream maker's instructions for freezing.

Notes

Pro Tip: Freeze a large glass storage container to transfer the ice cream into right when it's done. That way you will have much less melt during transfer, resulting in better texture.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Millvado 3 Pack Stainless Steel Ice Cream and Cookie Scoops
• 
  NOW Foods, Certified Organic Monk Fruit Extract Powder, Zero Calorie Sweetener, Large Bottle for Serving Scoop, Certified Non-GMO, 0.7-Ounce
• 
  KitchenAid Ice Cream Maker Stand Mixer Attachment, 2 Quart, White
• 
  KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red