Raw Milk Vanilla Ice-cream + Chocolate Shell

As I went to the freezer this afternoon to grab a spoonful of vanilla ice-cream, this is the message I found etched into the hard surface of the frozen dessert! I laughed aloud as I read the message my husband had left me. We sure do love our ice-cream!

I posted this status today on my Facebook page, and got a few requests to post the recipe, so here it is! :)

Raw Milk Vanilla Ice-cream

3-1/2 cups full cream raw milk

2/3 cup organic cane sugar (I have used honey or maple syrup in the past, but it makes the ice-cream granular. We eat it about once a month, so I don’t care to use sugar.)

1 TBSP pure vanilla extract (buy here)

Blend those three ingredients together, then pour into an ice-cream maker. That’s it! :) It’s super easy. I have a Cuisine Art ice-cream maker, and I LOVE it because it doesn’t use ice! You just freeze the bowl for at least 24 hours, and throw it in the ice-cream maker. It will make a thick, creamy, ice-cream in 20 minutes or less. :)

Make cookies and you can have ice-cream sandwiches! Or try these other variations below. :)

Chocolate

3 cups full cream raw milk

3/4 cup cocoa powder, sifted (buy here)

1/3 cup organic cane sugar

1/4 cup packed dark brown sugar

1/2 TBSP pure vanilla extract (buy here)

Mix together and pour into ice-cream maker.

Magic Chocolate Shell, version 1

1 cup chocolate chips (buy non-gmo chips here)

1/2 cup coconut oil (buy here)

Melt on low heat, cool to room temp, then pour over frozen ice-cream.

Magic Chocolate Shell, version 2

1-1/2 cups cocoa butter (buy here)

1/2 cup coconut oil (buy here)

2 TBSP unsalted butter

2 tsp pure vanilla extract (buy here)

3 TBSP grade b maple syrup (buy here)

1/3 cup to 1/2 cup of cocao powder (buy here)

Melt on low heat, cool to room temp, then pour over frozen ice-cream.

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Featured on Thank Your Body Thursday.