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How to make Raw Ice Creams

Apricot-and-Maple-Ice-Cream4BRAIN FREEZE!!!  We have all experienced what people refer to as a “brain freeze”?   When something cold touches the roof of your mouth, the sudden temperature change of the tissue stimulates nerves to cause rapid dilation and swelling of blood vessels. This is an attempt to direct blood to the area and warm it back up.

Brain freeze typically hits about 10 seconds after chilling the roof of your mouth and lasts about half a minute.   The best way to avoid brain freeze is to eat or drink cold items, slowly.   But I understand… when you are consuming treats like amazing raw ice creams, how can one control themselves? :)  I found that if I pinch the bridge of my nose (right between my eyes) that it causes the brain freeze to stop.   Do you have any tricks that help you or do you just practice enough self-control to eat your ice cream slowly?

All of the information that I am providing below is based on creating a raw or high-raw, dairy-free ice cream. These are not the traditional ways nor am I really using traditional ingredients so please keep that in mind, raw ingredients work differently than cooked and processed ingredients.  There are hundreds of flavor combinations and many different ways to make ice cream.  I suspect that this posting will grow in time as I learn and experience more in the kitchen.  But for now, I wanted to share with you what I know.  I hope that you find this helpful and refer back to it as needed.

Basic Components of Ice Cream

Fats ~  

Lemon-and-English-Lavendar-Ice-Cream-101Sweeteners ~ 


raw-churned-grapefruit-ice-cream100Ice crystals ~

 Air ~ 

Banana Ice Cream base ~


Last minute tips:

Freezing Techniques:

Ice cream machine:

  1. The bowls of most ice cream makers take at least 24 hours to freeze. If the bowl isn’t completely frozen it won’t get the ice cream totally cold.  Get in the habit of storing the bowl of your ice cream maker in the freezer, wrapped tightly in a plastic bag so it doesn’t absorb weird freezer odors.
  2. Don’t overfill your ice cream maker bowl.  Fill it 3/4 full and it will yield the best results.  The ice cream batter expands as it freezes due to the air being whipped into it,  and needs room to accomplish this.
  3. Add mix-ins, such as chocolate chips, nuts, and fruit pieces, during the last-minute of churning.  The ice cream should already be done.  You just want to distribute the mix-ins evenly.
  4. Shallow, flat containers are best for freezing and storing ice cream as it promotes an even consistency when freezing.
  5. To prevent large ice crystals from forming, be sure to cover the container with a layer of plastic wrap or wax paper before placing the lid on the container.  This will give it another layer of protection.
  6. Freeze newly-made ice cream for about 4 hours before serving. This is also known as “ripening.”
  7. Homemade ice creams keep well for up to a week.  After that, they begin to lose their flavor and creamy texture.
  8. Remove the frozen mixture from the freezer 5 to 10 minutes (or longer) prior to scooping and serving.

Making Ice Cream Without A Machine:

  1. Prepare your ice cream mixture, pour into a shallow container, then chill it over an ice bath.  An ice bath is basically a larger container (plastic, stainless steel, etc) lined with ice cubes on the bottom and sides that your ice cream container will fit into.
  2. After 30 minutes, check it the ice cream.  As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk.  Return to freezer.
  3. Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing.  You can use a hand-held mixer  or stick-blender for best results if you have one.
  4. This process can take  2-3 hours.
  5. Remove the frozen mixture from the freezer 5 to 10 minutes (or longer) prior to scooping and serving.



20 thoughts on “How to make Raw Ice Creams

  1. MartieB says:

    Wow!!! Excellent information. Thank you for the very informative post. It’s important to know all the variables to ensure success. I know just what I’m going to do with that extra thai coconut…yummy

  2. Polly says:

    Cannot wait to try making raw ice cream. I make so much regular ice cream for the family I work for I am now excited to find a great raw ice cream recipe
    Thanks for all your work and sharing it with us…

  3. Millie says:

    Hi Amisue,
    Thank you for the info. Absolutely great. I use my Vitamix for this and will try your reccomendations.

  4. Maggie says:

    What a huge help this post is. Thank you so much for sharing all of your tips. Tomorrow we will have a banana based ice cream while our ice cream bowl spends 24 hours in the freezer :) Thanks so much for the inspiration.

    • amie-sue says:

      Your welcome Maggie… I refer back to the info myself so I hope it is a help. It’s all a learning process and mighty fine tasting one too. hehe Today, I made a Peanut Butter Ginger Bread Ice Cream…. DOH! Love it!!! Not sure what the heck I was thinking when I decided to throw such ingredients together but it sure was fun. hehe

      Have a blessed evening, amie sue

  5. Igloo says:

    You are a genius!! I am serious!! The recipes you create are out of this world! I drewl just looking at all of them!

    I had a question. After making the ice-cream, I wanted to freeze the mixture in ice cube trays and then put it in my vitamix. But what do I do with the left over? If I freeze it again, I’m afraid it will get super hard.


    • amie-sue says:

      Awe gosh Igloo. lol You are FAR to kind. :) But thank you for your sweet words. Are you freezing it in the ice cube tray and then taking it out to put in the blender as needed? I guess I am confused about why you would have left overs. I would only take out what is needed for that time, I wouldn’t keep melting/softening it, freezing, and so forth. The texture will get… wonky for a lack of better words. haha

      Am I understanding your question correctly? amie sue

  6. Teri says:

    Hi Amie Sue!

    My question; is that a raw vegan cone in the picture? If so, do you have a recipe available to share? And, thanks so much for sharing such amazing recipes!

  7. Emme says:

    I have a Vitamix that makes ice cream by adding ice to your ingredients and then setting the dial at frozen desserts. Has anyone been able to accomodate these wonderful recipes to the Vitamix as ice cream maker. Thank for your ideas and suggestions

    • amie-sue says:

      Hello Emme, I have heard of people doing this and tried once… to me, adding the ice makes the ice cream freeze really hard and icy. So I blend my batters in the Vitamix, but then transfer to an ice cream machine. amie sue

  8. Christa Degryse says:

    how do you make the cone?

    Thank you so much for your inspiration!

    With love,

  9. Greta says:

    Hi Amie Sue –
    Thanks for all the inspiration your website provides!!! I have been juicing cucumbers lately, and freezing the leftover cucumber pulp. I’m scheming making a cucumber “sorbet” from the pulp. I’m not so into sweets, so am thinking of making it more savory, possibly using herbs like rosemary or basil. Any suggestions on ratios to use in a recipe like this?

    • amie-sue says:

      Your welcome Greta and thank you for all the kind words. :)

      Hmm, cucumber sorbet does sound refreshing but I have to admit that I haven’t tried making such a recipe myself. Nor have I made a savory frozen treat… well,I did make a raw caramelized onion one that was amazing, but without really trying it myself, I am not sure what ratios to really give. Sorry but good luck and keep me posted if you try it. :) amie sue

  10. Niki says:

    Wow, cannot wait to make raw ice-cream one day! I was just wondering if you could recommend an ice-cream maker?

    Thanks so much for all your incredible recipes, I have just found you and am salivating!!

  11. amie-sue says:

    Well goodness Avriel, thank you very very much. You made my day. :) Thank you for sharing the passion of healthier eating with others! Be blessed and keep in touch. amie sue

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