Raw Dark Chocolate Unpasteurized Goat Milk Ice-Cream


Ice-Cream, Ice-Cream we all scream for Ice-Cream

With Summer fast approaching here in the Northern Hemisphere, that can only mean one thing – it’s time for children to eat a busload of ice-cream! However, concerns come to hand in my family with this realization as my Son cannot consume cow milk products. This is because he breaks out in an eczema like skin rash. The rash does not appear when he has goat milk products so this is what we give him instead.

Thankfully, upstate NY where we spend each weekend, we live near Sepascot Home Farm which offers raw goat milk (straight from the goat into a bottle) and as a double bonus my Son LOVES goat milk. I am not a fan of pasteurized (or homogenized) milk. I see no point in heating up milk so much that it becomes sterile and loses most of its natural nutritional content, and further more, then the milk companies add synthetic additives in to replace them? Makes no sense to me. I just like to know that my Son is having milk pure and simple as nature intended.

Goat milk is very similar to human milk in comparison and has less lactose than cow’s milk making it a great alternative for people who are sensitive. Goat’s milk is also digested by the human body in around 20 minutes, whereas if you drink cow’s milk it can take up to 24 hours to digest.

This was my husband and my first time making goat milk ice-cream, and it was a huge HIT. Personally, I do not drink animal milk at all, but I did have a taste of this and it was very flavorable. With 5 simple ingredients how can you go wrong.


A very simple 5 item ingredient list – Raw Goat Milk, Raw Honey, Organic Dark Chocolate, 5 egg yolks from cage-free chickens and organic vanilla extract


  • 3 cups of raw goat milk (We picked some up at Sepascot Home Farm upstate NY)
  • 3.5 oz good quality dark chocolate niblets
  • 5 egg yolks (We used yolks from cage-free chickens from Sepascot Home Farm upstate NY)
  • 1 tablespoon organic vanilla extract (We used Simply Organic brand)
  • 1/3 of a cup of raw honey (We used Ray Tousey brand)
  • Sea Salt to taste (We used 1 teaspoon)



  • Combine the goat’s milk and dark chocolate niblets in a large pot
  • Bring the mixture to a simmer at a medium low heat range whisking (at the same time) so that the chocolate melts and is incorporated well
  • Remove from heat and set aside
Whisk the chocolate with the goat milk until completely melted

Whisk the chocolate with the goat milk until completely melted

  • In a separate bowl whisk the egg yolks with the honey

    Proof is in the Pudding as the saying goes

    Proof is in the Pudding as the saying goes

  • To prevent the eggs from curdling and in effect turning into scrambled eggs, whisk a cup of the hot combination of goat milk and chocolate into the egg yolks and honey thus tempering the eggs
  • Whisk in a second cup of the hot mixture of goat milk and chocolate into the egg yolks and honey and then pour that back into the pot with the remainder of the milk mixture
  • Return the flame to medium-low and whisk until you feel the mixture thickening
  • Remove from heat and strain through a wire sifter into a bowl
  • Stir in the vanilla and add the salt
  • Place the bowl in the freezer until slightly cold (we left in for around 30 minutes), stirring occasionally
  • Freeze following directions for your specific ice cream machine
  • Serve with strawberries or a swig of mint

What do you think of this ice-cream recipe, would you try it at home. Why or why not?

Thanks for Reading my Blog!!

15 thoughts on “Raw Dark Chocolate Unpasteurized Goat Milk Ice-Cream

  1. melanie buster

    Thanks so much for this recipe! I have just started milking our goats and am getting a little more than a quart a day. I am looking for things to use all the raw milk in and this along with cheese seem like the best fits for our family. Will definitely be trying this when I have all the ingredients together! Thanks again!

  2. Ashley

    How hard is it to double this recipe? Just double everything? Or would that be too much honey? Too much egg?
    We’re getting 1/2 gallon of milk a day right now, and it feels like we’re drowning it lol.

    1. WillyBMum2014 Post author

      Hi Ashley,
      Good question. It was our first time making the ice-cream so I am not really sure, but generally speaking you would double everything in a recipe. Try it out and see how you go, and let me know too as I am really curious now.

  3. Linda

    I just started milking our 2 young does and was looking for a recipe that did not require heating the milk so we could maintain the goodness of the “raw factor” in our ice cream. I purchased some xanthan gum from a health food store hoping that it would work as a thickening agent in an unheated product. Have you or any of your readers ever tried anything like that?

  4. Pingback: Why Goat’s Milk Is Just Plain Healthier Than Cow’s Milk | Off The Grid News

  5. Jillian

    I was totally excited for this recipe until I saw you heated the milk… not raw anymore! Sad. I’ll keep looking for a recipe that keeps the milk raw or maybe just use a double boiler to melt the chocolate.

    1. WillyBMum2014 Post author

      Hi, thanks for your response. We used the word “raw” more as a general term as the milk was straight from the cow unpasteurized or homogenized, you know not adulterated in any way. We did heat the milk true for the tiniest amount of time, but a simmer is a temperature of 82 degrees, and a low low home pasteurization is considered at least 145F for at least 30 minutes. Either way we appreciate everybody has a different take on things, a double boiler sounds like a fantastic idea. Let us know how it goes!

  6. Pingback: Why Goat’s Milk Is Healthier Than Cow’s Milk - Womans Vibe

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