Nutrient-dense Ice Cream

Apr 17, 2022

yes, it exists!

I avoided ice cream for so long. I was convinced that it was the reason that I ended up curled up on the bathroom floor with serious stomach pain.

I was also repeatedly told that dairy was bad. “It causes inflammation, makes you fat, worsens skin issues.”

Then, I found a nutrient-dense diet.

I removed grains, refined sugar, and processed foods to heal my gut.

And after A LOT of healing, I worked to reintroduce dairy into my diet. I opted to choose raw dairy, since I have a reliable, trustworthy, safe source near me (wondering if you do too? Try this raw milk finder)

Raw milk is beneficial for a variety of reasons:

  • bioavailable nutrients: pasteurization reduces the nutritional quality of dairy products. Raw dairy means the nutrients are preserved!

  • easier to digest: digestive enzymes and good bacteria are not damaged in raw milk, as they are in pasteurized dairy products. Anecdotally, people who suffer from intolerance to pasteurized dairy have no problems with raw milk.

  • healthy fats: a good source of healthy saturated fat and omega-3 fats

Of course, only choose raw diary if you have a source that you trust.

Now, once you do get your hands on some raw dairy, you have to try this creamy, decadent, nourishing, and simple ice cream recipe.


  • 4 egg yolks

  • 3 tablespoons raw honey

  • 1 cup raw whole milk

  • 2 cups raw heavy cream

  • Additions of choice (see some ideas below)


  1. In a large bowl, mix egg yolks and raw honey until fully incorporated. Include additions of choice here.

  2. Stir in the raw milk and raw heavy cream into the egg mixture.

  3. Add the mixture to your ice cream maker and follow the manufacturer’s instructions.


  • For simplicity sake (and to retain all of the nutrients), I mix all of the ingredients in a large bowl, add it to my ice cream mixer, and follow the manufacturers instructions (takes roughly 50 minutes). and Voila. End of recipe. If you prefer to temper the eggs, warm the milk in a saucepan. Whisk the egg yolks in a medium bowl. Once the milk is nearly boiling, remove it from the heat. Add the milk to the eggs in small increments while consistently whisking to gradually increase the temperature of the eggs. Once the eggs and milk are fully mixed, combine with the remaining ingredients.

  • I use this ice cream maker with a compressor. It is one of the more expensive tools in my kitchen, but it makes damn good ice cream every time without the need to refrigerate the mix over night. But, any ice cream maker should work fine with this recipe.

  • Fun fact: our local tool lending library lends ice cream makers!! Maybe your dreams of homemade ice cream can be a reality with a borrowed machine.

  • If you’re a visual learner, here is a video of how we make it.

No-Churn Ice Cream Recipe:


  • 4 egg yolks

  • 1/2 vanilla bean

  • 2 tablespoons raw honey

  • 1 pinch salt

  • 3 cups raw heavy cream


  1. Combine the egg yolks, vanilla bean, raw honey, and salt in a large bowl. Add the raw heavy cream to the bowl.

  2. For the best texture, lightly whip the mixture before placing it in a glass food storage and freezing.

  3. I also recommend that you remove the ice cream every hour for the first few hours to stir the contents for a creamier texture.

  4. Freeze for 8 hours or overnight. It's best to remove the ice cream from the freezer for about 10 minutes before you want to eat it!

Our Favorite Flavors:

Vanilla - Cardamom

  • Follow the base recipe above. Add the seeds of 1 vanilla bean and 2 teaspoons of cardamom when combining the egg yolk and honey. For an extra decadent treat, serve with a drizzle of high-quality olive oil and a sprinkle of flaky salt.


  • Follow the base recipe above. Add 2 teaspoons of matcha powder when combining the egg yolk and honey


  • Follow the base recipe above. Dice 3-4 ripe peaches. Mash 3/4 of the diced peaches with 1 tablespoon of raw honey or maple syrup and mix into the ice cream base. Sprinkle in remaining peaches before freezing.


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