Nutrient-Dense Raw Vanilla Ice Cream

Ingredients (makes ~1L)

• 2 cups raw cream (or any other cream like coconut or normal dairy)

• 1 cup raw milk (or any milk you prefer)

• 4 egg yolks (pasture-raised)

• ½ cup pure maple syrup (adjust to taste)

• optional - 1 vanilla bean (or 2 tsp pure vanilla extract)

• Pinch of Celtic salt

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Method

1. Combine raw cream, raw milk, egg yolks, maple syrup, vanilla, and salt in blender or whisk until smooth and creamy.

2. You can either use ice cream maker Ninja Creami or just freeze and mix every couple of hours (make sure it’s covered to avoid ice).

3. Top with extra virgin olive oil, berries, salt or cinnamon

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In traditional ice cream recipes, the base is cooked into a custard but I avoid heating the mixture to retain nutrients (make sure you’re using high quality ingredients).

• Raw Cream & Raw Milk → contain delicate enzymes (like lactase and lipase), beneficial bacteria, and fragile vitamins (like vitamin C and some B vitamins) that are destroyed with heat. Staying raw means you retain their natural digestive support and bioavailability.

• Egg Yolks → are packed with choline, vitamin D, folate, and antioxidants like lutein + zeaxanthin. Many of these are sensitive to heat, and cooking can reduce their potency.