Homemade Raw Milk Ice Cream Without Eggs (Fresh-Milled Flour)
Making homemade raw milk ice cream doesn’t have to mean using eggs or unhealthy ingredients. Living in Texas, our chickens usually slow down in egg production mid summer due to the heat. This recipe came from wanting to make delicious, healthy ice cream to beat the summer heat, but without touching our low supply of eggs.
Sweetened with honey, this homemade ice cream is made with simple ingredients, including raw milk, honey, fresh-milled soft white wheat flour, cream cheese, and vanilla, for a creamy, delicious treat the whole family can enjoy.
Our family enjoys making ice cream with the milk from our dairy goats, but you can use cow’s milk or another type of milk you prefer. I love finding ways to use the wholesome ingredients we already have on our homestead, and this recipe is a perfect example!
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Why You’ll Love This Homemade Ice Cream
- No eggs needed – This recipe skips the eggs used in traditional homemade ice cream recipes.
- Naturally sweetened with honey – Honey adds sweetness and pairs beautifully with the creamy milk and vanilla.
- Made with fresh-milled flour – A small amount of soft white wheat flour helps thicken the base and contributes to its creamy texture.
- Lemon Juice – The combination of cream cheese and lemon juice give this ice cream a rich, slight cheesecake flavor!
- Simple, wholesome ingredients – Milk, cream cheese, honey, and a few pantry staples are all you need.
- Easy to customize – Keep it classic with vanilla or experiment with chocolate, fruit, and other favorite flavors.
Homemade Raw Milk Ice Cream Ingredients
- Raw milk – I use fresh goat milk from our homestead, but you can use cow’s milk instead. The richness of your milk will influence the final texture.
- Fresh-milled soft white wheat flour – A small amount thickens the ice cream base. I use soft white wheat for its mild flavor.
- Cream cheese – This adds richness and helps create a smooth, creamy texture.
- Honey – My preferred sweetener for this recipe. Maple syrup is another great option.
- Vanilla extract – Gives the ice cream its classic vanilla flavor.
- Lemon juice – Optional, but adds a subtle brightness, and a slight cheese cake flavor.
Equipment/Ingredients I Use
Immergood Ice Cream Maker – We have tried several different brands, the Immergood is by far our favorite! When we bought ours they had a battery powered one that is no longer available. But they do sell the battery power attachment separately.
One of my favorite places to stock our pantry is Azure Standard. Since I focus on whole foods and avoiding processed ingredients, buying many of our staples in bulk helps us save money while keeping high-quality ingredients on hand. If you’ve never ordered from Azure Standard before, you can shop through my link here.
How to Make Homemade Raw Milk Ice Cream
Make the flour slurry
Measure two cups of the milk into a saucepan and whisk in the fresh-milled soft white wheat flour until smooth. You will add the rest of the milk later. I just avoid heating it all to get the most of the raw milk benefits. Heat gently, stirring constantly, until the mixture thickens.
This step cooks the flour and creates the thickened base that helps give the ice cream its creamy consistency.
Mix the ice cream base
Once the milk and flour mixture has thickened, remove from heat.
Add the cream cheese and mix till smooth. The warm mixture will help it combine quickly. Next, add the honey, vanilla, lemon juice, and the remaining milk. Stir until well combined.
Chill
The mixture should be cold after adding the cold ingredients, but if not chill first before churning.
Churn the ice cream
Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, until it reaches your desired consistency.
Enjoy or freeze
Serve immediately for a soft-serve consistency, or transfer the ice cream to a freezer-safe container for a firmer scoop. Homemade ice cream will generally freeze harder than commercial varieties, so let it sit at room temperature briefly before scooping if needed.
Double Chocolate Cherry is one of my favorites!
Homemade Ice Cream Flavor Ideas
Once you’ve mastered the vanilla base, it’s easy to experiment with different flavors. Here are a few ideas to get you started!
Double Chocolate Cherry: Add unsweetened cocoa powder to the base before churning, then fold in chocolate chunks and frozen chopped cherries toward the end of churning for a rich chocolate ice cream with bursts of cherry flavor.
Chocolate Peanut Butter: Blend cocoa powder into the base and swirl in natural peanut butter or add peanut butter chips near the end of churning.
Strawberry: Blend fresh or frozen strawberries into the base for a fruity summer treat.
Peaches and Cream: Add finely chopped ripe peaches toward the end of churning for a classic summer flavor.
Mint Chocolate Chip: Add a little peppermint extract to the base and stir in chocolate chips during the last few minutes of churning.
Coffee Chocolate Chip: Blend cooled, strongly brewed coffee or espresso into the base and add chocolate chunks as the ice cream finishes churning.
Vanilla Bean: Replace or supplement the vanilla extract with the seeds scraped from a vanilla bean for an extra-special vanilla ice cream.
Tips for the Best Homemade Ice Cream
- Make sure the flour mixture is completely smooth. Whisking the flour into the cold milk before heating helps prevent lumps.
- Cool the base before churning. A thoroughly chilled base generally churns better and freezes more efficiently.
- Add mix-ins near the end. Chocolate chunks, cherries, nuts, and other solid additions are best added during the final minutes of churning.
- Adjust for your milk. Goat milk and cow’s milk can differ in richness, which may affect the final texture.
- Remember that homemade ice cream freezes firmly. Honey helps keep the texture softer, but the ice cream may still need a few minutes on the counter before serving.
Frequently Asked Questions
Can I make homemade ice cream without eggs?
Yes! This recipe uses a small amount of fresh-milled flour to thicken the base, along with cream cheese for richness, instead of relying on eggs.
Can I use cow’s milk instead of goat milk?
Absolutely. Goat milk is what I use on our homestead, but cow’s milk can also be used. Your results may vary depending on the milk’s fat content.
Does fresh-milled flour work in ice cream?
Yes. When heated with a small amount of milk, fresh-milled flour thickens the mixture. Soft white wheat is a good choice because it has a relatively mild flavor.
Can I add eggs?
Absolutely! When we have plenty eggs I will mix in a few eggs for extra protein and nutrients. It just happens that on our homestead often our times of plentiful milk and plentiful eggs are at different seasons.
How should I store homemade ice cream?
Transfer the ice cream to a freezer-safe, airtight container and store it in the freezer. For the best texture, keep it well covered and allow it to soften slightly before scooping if it becomes firm.
What to serve vanilla homemade ice cream with?
Our absolute favorite way to eat homemade vanilla ice cream is to scoop it on top of some warm Fresh Milled Skillet Cookie.
A Simple Homemade Treat from Our Homestead
Making homemade ice cream that is actually healthy for you is one of my favorite, fun from scratch foods! I love that this recipe gives us a way to use our own goat milk and honey while keeping the ingredient list simple.
Start with vanilla, then have fun creating your own flavor combinations. You might just discover a new family favorite!
Homemade Raw Milk Ice Cream Without Eggs (Fresh-Milled Flour)
Equipment
- 1 ice cream maker
Ingredients
- 2 qts raw goat milk or milk of choice
- 4 tbsp fresh milled soft white wheat
- 8 oz cream cheese
- 255 grams honey 3/4 cup
- 1 tbsp vanilla
- 2 tbsp lemon juice fresh or bottled
Instructions
Make the flour slurry
- Measure two cups of the milk into a saucepan and whisk in the fresh-milled soft white wheat flour until smooth. You will add the rest of the milk later. I just avoid heating it all to get the most of the raw milk benefits. Heat gently, stirring constantly, until the mixture thickens.
- This step cooks the flour and creates the thickened base that helps give the ice cream its creamy consistency.
Mix the ice cream base
- Once the milk and flour mixture has thickened, remove from heat.
- Add the cream cheese and mix till smooth. The warm mixture will help it combine quickly. Next, add the honey, vanilla, lemon juice, and the remaining milk. Stir until well combined.
Chill
- The mixture should be cold after adding the cold ingredients, but if not chill first before churning.
Churn the ice cream
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, until it reaches your desired consistency.
Enjoy or freeze
- Serve immediately for a soft-serve consistency, or transfer the ice cream to a freezer-safe container for a firmer scoop. Homemade ice cream will generally freeze harder than commercial varieties, so let it sit at room temperature briefly before scooping if needed.
Notes
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