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By Katja Heino 14 Comments
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Homemade Strawberry Vanilla Ice Cream

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strawberryIceCream24.03 PM

Today I am talking about ice cream.  Homemade, creamy, delicious ice cream made from raw milk and cream.  There is no substitute for good quality dairy from a local farm.  And since strawberries are so incredibly abundant right now, I’m talking about Strawberry Vanilla Ice Cream.

Screen shot 2013-06-01 at 3.24.25 PM

Making homemade ice cream is easy.  You do, however, need an ice cream maker  (LIKE THIS).  I like to use raw milk for making ice cream.  Raw whole milk from grass-fed cows  is a much healthier alternative to commercial, pasteurized milks which are highly processed, often laden with growth hormones and antibiotics, and stripped of vital enzymes and nutrients.  I recommend raw, grass-fed milk over organic commercial milk because it is still highly processed, pasteurized, and can lead to health problems.  And don’t even get me started on low-fat and skim milk!!!  Full Fat All The Way!!

You are going to LOVE this amazingly creamy ice cream with chunks of strawberry.  It’s a no cook version as I want to preserve the goodness of the raw dairy I am using.

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Homemade Strawberry Vanilla Ice Cream

★★★★★ 5 from 2 reviews
  • Author: Katja from the Savory Lotus
  • Yield: 1 quart 1x
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Ingredients

  • 1 pound strawberries, chopped into 1 inch pieces (preferably organic)
  • 1/2 cup honey, raw (like this)
  • 1 tsp fresh lemon juice
  • 1 1/2 cups raw cream (preferably from grassfed cows)
  • 1/2 cup raw milk (grass-fed)
  • 2 pinches celtic sea salt (I use this one)
  • 2 egg yolks, (preferably pastured)
  • 1 vanilla bean (like this), sliced open and scraped)

Instructions

  1. Place chopped strawberries into large bowl, add honey and lemon juice, and mash with fork or potato masher until strawberries begin to break down and release juices. Set aside for 10 minutes, stirring occasionally.
  2. Cut vanilla pod open with kitchen shears and scrape out the inside. Discard pod.
  3. In a blender, combine cream, milk, scraped vanilla beans (no pod,), egg yolks, salt, and half of strawberry mash and process until smooth.
  4. Add remaining strawberry mash and set entire mixture in fridge to chill.
  5. Assemble ice cream maker according to manufacturer’s instructions, and pour chilled mixture into ice cream canister. Process for 25-45 minutes, depending on your machine.
  6. Serve immediately or store in freezer (if there is any left!!!)

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Filed Under: Frozen Treats

Reader Interactions

Comments

  1. Kay says

    June 4, 2013 at 6:27 pm

    I do not have access. In the state where I live which is Louisiana it is illegal to sell raw milk. What other options do I have?

    Reply
    • Katja says

      June 23, 2013 at 2:30 pm

      Kay,
      Here is a great article on the topic—–> http://www.weedemandreap.com/2013/06/what-to-do-when-you-cant-find-raw-milk.html

      Hopefully RAW milk becomes more available for folks soon. 🙂

      Reply
  2. Miz Helen says

    June 11, 2013 at 2:22 pm

    Hope you are having a great week and thank you so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ★★★★★

    Reply
  3. Natalie says

    August 12, 2013 at 2:27 pm

    Oh my god. This is the first time I’ve ever gotten a pleasing texture from my ice-cream machine (Cuisinart ICE-30BC). I’m not sure if it was the fact that it wasn’t heated (I usually do custard bases, but I heat them) or if the honey is just better for it, but the texture reminded me very much of Haagen-Dasz which is what I’ve always wanted to achieve. I had given up on making ice-cream until this recipe, partly because I prefer custard bases and wasn’t sure how to go about it now that I only do raw dairy, and also because I wasn’t sure it was possible to get a worthwhile texture from my machine. I wasn’t sure if it would work without heating the eggs but it works WAY BETTER.

    I changed things just a little bit. First, I left out the lemon juice, but only because I didn’t have a lemon. I would have used it if I had one.

    Second, I blended all the raw strawberries and some raw honey (buckwheat) in my Vitamix, which pulverized the seeds entirely. I don’t like strawberry chunks in strawberry ice-cream so I didn’t reserve any of it. I like strawberry ice-cream entirely smooth, haha. I drizzled the honey in slowly to be sure it dissolved correctly, because that can be a pain.

    I didn’t put anything else in the Vitamix with those, though, because the Vitamix is powerful enough to break peptides in some weird places, and possibly slice the beneficial bacteria and enzymes up; I’ve noticed that raw milk will upset my stomach GREATLY if it goes through a Vitamix, but not at ALL otherwise. I didn’t put the eggs in there for similar reasons: I wasn’t sure if the proteins would stay intact enough to emulsify anything.

    I put the strawberry honey mixture in a bowl, added the vanilla bean and salt, mixed it a bit, and left it in the fridge overnight to absorb the flavors. (It was also rather warm, having gone through the Vitamix; not sure how raw the strawberries and honey were in the end, but those were the things I cared the least about.)

    I didn’t add the cream or milk at this point because it’s been my experience with my raw milk that it can start to turn rather quickly. (Whipped cream will start tasting a little cheese-y by the next day, for me, so I didn’t want to risk it.)

    I mixed the strawberry stuff with the cream, milk, and egg yolks the next day and put it immediately into the ice-cream maker. Turned out GREAT.

    Thank you so much for this recipe! I adore strawberry ice-cream but I don’t tolerate cane sugar or pasteurized dairy, so before now I’ve just been eating Haagen-Dasz every now and then and suffering the consequences.

    ★★★★★

    Reply
    • Katja says

      August 12, 2013 at 3:06 pm

      Yay!! I’m so glad that it worked for you. I just LOVE homemade ice cream. Thanks for the awesome feedback.

      Reply
  4. Erin Smith says

    January 20, 2014 at 9:12 pm

    I’m so excited to try this recipe! The only problem is our kitchen aid ice cream attachments started leaking everywhere and we’ve only used it 3 times. 🙁 Besides that minor set back, I can’t wait to try a new flavor. We’ve only made vanilla real food approved ice cream so far. We’re new to the real food world. 🙂 Thanks for sharing!

    Reply
    • Katja says

      January 21, 2014 at 9:50 pm

      Bummer that it leaks. We love homemade ice cream. It’s so easy. The strawberry is my little one’s favorite. And YAY for REAL food! 🙂

      Reply
  5. Chimera says

    September 28, 2014 at 9:46 pm

    Delicious recipe. YUMMY! best strawberry ice cream I’ve ever had!

    Reply
    • Katja says

      September 29, 2014 at 7:26 am

      Thanks for the feedback! 🙂

      Reply

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Hi I’m Katja!

And this is how we do healthy in our family. Just REAL food. Simple. Easy. Gluten free. More about Savory Lotus

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❤️ happy friday • fridays are my hospital da ❤️ happy friday • fridays are my hospital day • i’ve been an RN for almost 17 years + still work very part time in Women’s Services with birthing mamas + their families • being an RN + also being a real food advocate, detox educator, and wellness warrior doesn’t always align • i work in a system that doesn’t look for root causes of illness • preventative practices and nutrition are rarely prioritized • my patient population has gotten sicker and sicker with women in their 20’s now having high blood pressure, gestational diabetes, thyroid issues, + more • how did we get here? 🤷‍♀️• how has medicine gotten so far away from real health? • why do people like me have to pay so much $$ out of pocket for integrative/functional medicine docs bc they are the ones looking at root cause + drainage/elimination? • i get so many messages every week from people who wish they could afford to get well 😕• or folks who say that their regular doc has no idea how to help them • if this is you, i get it • i’ve been there • we have gotten so far away from the basics • i wish i knew back when i first got sick all about drainage + elimination • i would have prioritized hydration 💧💧+ pooping 💩💩• I would have loved up my liver • i would have supported my lymph • i would have been in my sauna every day 💦💦• i would have dealt with my dental issues 😁 • i would have eliminated parasites 🪱🪱+ heavy metals in a good way • but now i know + my body is healing • and i’m here to share with anyone interested • healing is possible • we just have to take the first baby step • little by little • knowledge is power 💪 • let’s keep learning together ❤️❤️
🍋 🍋 LEMON POPPY SEED DONUTS • when life gi 🍋 🍋 LEMON POPPY SEED DONUTS • when life gives you a bag of lemons, you make the best of it • even though we prioritize healthy eating, there’s room for treats like these • we call it balance 😉 • baking is one of my favorite things to do with my little one👩‍🍳 • we’ve had a year solid of being home, distance learning, + missing being out in the world • baking is one of those small pockets of JOY that brightens our daily life ☀️☀️

🍋 🍋 light and fluffy (gluten and grain free) donuts dipped them in a sweet lemony glaze • the bright lemon flavor kinda adds a bit of sunshine to the day 🍋☀️🍋

🍋 🍋 recipe link in bio (and i linked the donut pan that i use in the post): https://www.savorylotus.com/lemon-poppy-seed-donuts-gluten-free-and-grain-free/
sauerkraut • love it? hate it? • it’s one of sauerkraut • love it? hate it? • it’s one of the easier + most cost effective ways to support your gut • i make it every couple of months • its easy once you understand the basics of fermentation • i have a step by step tutorial if you’re ready to dive in ✨✨

link to tutorial in bio : https://www.savorylotus.com/easy-sauerkraut-recipe/

what you’ll need:
cabbage
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1/2 gallon wide mouth mason jar (or you can use 2 wide mouth quart sized jars)
air-tight fermentation lid
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collard green
green cabbage
purple cabbage 
carrot 
tons of fresh ginger 

👉 and, yes, not everyone tolerates cruciferous vegetables • i didn’t used too • i’ve done a lot of work on my gut + digestion • and i still prefer them cooked as they are easier to digest • eat slowly • give thanks (gratitude has a positive effect on the nervous system) • chew well (so your body can release all the enzymes needed to digest your food) ❤️• it’s so so important to eat in a relaxed environment so the body can rest + digest • eating while in “hurry” mode leads to indigestion and poor absorption
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