Raw Milk Eggnog Ice Cream Recipe – Healthy & Homemade

Nothing says it’s the Christmas season like homemade eggnog! It’s that time of year folks. And while I do enjoy a glass of eggnog around the holidays, my absolute favorite way to enjoy this treat is raw milk eggnog ice cream. The flavors and texture are impossible to beat, plus it’s made with simple, real food ingredients that are good for you! I’ll call that a win. 

This holiday season, treat yourself with this decadent, healthy dessert that the whole family will love. 

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Why You Will Love This Recipe

Just one taste and I know you will love this eggnog ice cream, but here are a few other reasons:

No Refined Sugar – That’s a big deal for ice cream, and also eggnog. You will be hard pressed to find either one at the grocery store without refined sugars. This simple recipe uses maple syrup or raw honey to sweeten, and it’s perfectly sweet without being too much.

Perfect Blend of Spices – The flavors of classic eggnog are really simple. All you need is cinnamon and nutmeg (and make it creamy of course!). This recipe goes back to the basics and the flavor is simple but absolutely delicious.

A Dessert You Can Feel Good Serving Your Kids – This ice cream isn’t like other desserts. It’s actually incredibly nutrient dense! The raw milk is full of fat soluble vitamins (A, D & K2), electrolytes, and probiotics. Egg yolks are a great source of good cholesterol and choline. This recipe doesn’t have any artificial flavors or other ingredients, just real food. 

The Problem With Store-Bought Eggnog Ice Cream

In case you have never read the label, store-bought eggnog ice cream typically isn’t great. I’m sure there are better brands than others, but take a look at this popular brand:

Ice Cream: Milk, cream, corn syrup, sugar, high fructose corn syrup, whey, skim milk, buttermilk, egg yolks, natural flavor, cellulose gel, guar gum, cellulose gum, mono- and diglycerides, locust bean gum, carrageenan, nutmeg, annatto and turmeric extractives (for color).CONTAINS: MILK, EGGS.

Corn syrup and high fructose corn syrup are in the top four ingredients. HFCS is one of the worst ingredients we can put in our body! It can lead to weight gain, cancer, liver distress, diabetes, heart disease and more (source). Natural sugar is best, which is why this recipe uses real maple syrup as the only sweetening agent. 

Ingredients for Raw Milk Eggnog Ice Cream

This recipe doesn’t use premade eggnog – it’s all from scratch with real ground spices and you won’t believe how good the end result is. Most eggnogs that you find in the store have refined sugars and artificial flavoring. Not in this ice cream!

You will need:

5 Fresh Egg Yolks 

This recipe uses raw egg yolks. The best way to use raw eggs in recipes is to know where your eggs came from. I recommend fresh pastured eggs from a local farm, or someone you trust (or your own chickens!). The risk of salmonella from egg yolks is actually incredibly low, and even lower still when the eggs come from healthy chickens (source) and a high quality source. If you still aren’t convinced, you can always leave the egg yolks out of this recipe. I will warn you though, adding egg yolks makes for a more creamy final product (and more nutrient dense!). 

2 Cups Raw Cream

]Raw cream is cream that hasn’t been pasteurized, so it maintains all of it’s beneficial nutrients and enzymes. I personally get fresh milk from a local farm weekly, and I skim the cream off of the top to make ice cream. If you don’t have access to raw cream, heavy cream will also work in this recipe. 

1.5 Cups Raw Whole Milk

If you don’t have a good source of raw milk, I recommend whole, grass-fed milk as the next best option. 

2 tsp Vanilla Extract

1/2 Cup Real Maple Syrup or Raw Honey – My favorite in ice cream is maple syrup because I love the flavor, but raw honey is great too and also very nutrient dense. 

1/2 Cup Real Maple Syrup or Raw Honey

My favorite sweetener in ice cream is maple syrup because I love the flavor, but raw honey is great too and also very nutrient dense. 

1 Tsp Ground Nutmeg

1 Tsp Ground Cinnamon

I always measure cinnamon with my heart, so I probably add more than a teaspoon if I’m being honest. Can you ever have too much cinnamon? 

Other Supplies You will Need

Ice Cream Maker or Kitchen Aid Attachment (That’s what I use!) – Homemade ice cream is easiest in an ice cream maker, and you will get a great texture. 

Blender or Hand Mixer – As an alternative, you can hand whisk or use an immersion blender. Just make sure you get everything combined really well! 

Ice Cream Scoop – Optional. This ice cream is nice and soft so any spoon will work

How To Make Raw Milk Eggnog Ice Cream

This recipe is so quick, you don’t have to wait long for your fresh homemade ice cream to be done. It only takes about 30 minutes. 

Step One: Combine All Ingredients 

Using a blender, immersion blender, or electric mixer, combine all of the ice cream ingredients. If you don’t have any of those tools, you can use a hand whisk. Just make sure all the ingredients are combined, especially the egg yolks. Blend until just combined.

Step Two: Add The Ice Cream To The Ice Cream Machine

Add the ice cream liquid to your ice cream maker or kitchen-aid attachment. 

Step Three: Let The Ice Cream Maker Work Magic

You will need to follow the instructions for your ice cream maker, because they are all a little bit different. Make sure that the churn setting is at the lowest speed. Most ice cream makers take about 15-25 minutes. You can start checking it around 15 minutes and keep going until the ice cream is to your desired consistency. My kitchen aid attachment takes between 20 and 25 minutes usually. 

Step Four: Serve & Enjoy! 

Once the ice cream is nice and thick, stop the ice cream machine. Serve fresh with an extra sprinkle of cinnamon on top! 

Tips For Making Raw Milk Eggnog Ice Cream

• For best results, make sure you follow the instructions specific to your ice cream machine. If you are using the kitchen-aid attachment like me, make sure that your bowl is completely frozen and has been in a freezer for at least 48 hours before making ice cream. I learned this the hard way, when I first got it the bowl wasn’t quite cold enough and my ice cream never came together. 
• If using raw dairy / raw egg yolks concerns you, you can always heat those ingredients on the stove before making ice cream. Heat them at medium-low heat and make sure to completely cool the ingredients before adding them to the ice cream maker. I would recommend putting them in the fridge until cold!
• This ice cream is really soft and creamy, think like a soft-serve consistency. If you prefer your ice cream to be a little harder, you can put it in the freezer for 15 minutes or so after it’s done churning. 
• If you don’t have access to raw milk or raw cream, you can use whole milk and heavy cream instead. 

How To Store Homemade Ice Cream

If you have any leftovers, store them in an airtight container in the freezer. 

If you like making homemade ice cream, you need to try my raw milk vanilla ice cream recipe. What did you think of this recipe? If you liked it, I would love if you gave it 5 stars and left a review.