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Ice Cream Recipe Template | Raw

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Maple-Walnut-Ice-Cream-feature-1BRAIN FREEZE!!! Have you experienced what people refer to as “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 reaction is an attempt to direct blood to the area and warm it back up.

Brain freeze typically hits about ten 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 sensation to stop. Do you have any tricks that help you, or do you 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 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 ~ 


Ice crystals ~

 Air ~ 

Banana-Ice-Cream-with-Fig-Chunks-featuredBanana 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 thoroughly 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 want to distribute the mix-ins evenly.
  4. Shallow, flat containers are best for freezing and storing ice cream as it promotes a smooth consistency when freezing.
  5. To prevent large ice crystals from forming, give it another layer of protection by covering the container with a layer of plastic wrap or wax paper before placing the lid on the container.
  6. Freeze the newly-made ice cream for about four hours before serving. This process 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 for five to ten minutes (or longer) before scooping and serving.

Making Ice Cream Without A Machine:

  1. Prepare your ice cream mixture, pour it into a shallow container, then chill it over an ice bath. An ice bath is a larger container (plastic, stainless steel, etc.) lined with ice cubes on the bottom and sides that will fit your ice cream container when placed inside of it.
  2. After thirty minutes, check on 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 the freezer.
  3. Continue to check the mixture every thirty minutes, vigorously stirring 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 two to three hours.
  5. Remove the frozen mixture from the freezer for five to ten minutes (or longer) before scooping and serving.



27 thoughts on “Ice Cream Recipe Template | Raw

  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. Saurabh Sabharwal says:

    Hi, thank you for the nice information. I have tried raw ice creams many times. They taste good and are damn healthy too. One can make mango ice cream as well. In India we get delicious mangoes which can be used for making excellent, tasty and super healthy ice creams. One can also add raisins in the ice cream. Raisins are sweet and tasty and healthy as well. Raisins greatly develop the taste of the ice creams.

  12. Zyn says:

    So many raw desert recipes call for bananas. I hate the smell of bananas and I don’t like the taste. Are there alternatives?

  13. MJ says:

    Yes a recipe that shows me how to make ice cream with out an ice cream maker….thanks Amie Sue!!!

    • amie-sue says:

      Hello MJ,

      I am sorry that it took me a bit to respond to you. I have been on a “walk about” for the past 6 weeks (see blog posting). I am not fully integrating back into things but I wanted to start tackling some of the questions that have been collecting. :) All that to say, I appreciate your patience with me. :)

      Your welcome, I am glad that you found it helpful. Have a glorious week, amie sue

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