Homemade Raw Milk Gelato (no machine)

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Looking for the perfect recipe that highlights the flavor of your fresh in-season fruit? This fruit Gelato is dense, rich, soft, creamy and FULL of flavor. The best part of this recipe is – NO special ice cream machine is required. We use RAW milk for everything round here! This is simply Raw milk, salt, natural sugar, vanilla and fresh frozen fruit. You are gonna love this Homemade Raw Milk Gelato recipe!

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So what is Gelato anyway?

Gelato is an Italian version of ice cream. It is like ice cream in that it is a creamy frozen treat BUT gelato is typically made with MORE milk, LESS cream and generally NO eggs.

Gelato is made dense and smooth with less butterfat. It is also churned and not whipped. It is a slower process resulting in less air in the mix than traditional ice cream.

Gelato is traditionally served soft and slightly WARMER than ice cream. Ice cream freezes your tongue (and your test buds!). Gelato is served somewhere around 10-20 Degrees Fahrenheit – Warm enough to enliven your taste buds and allow the rich flavors to jump out at you.

Don’t get hung up on temperatures. Just know Gelato served SOFT allows you to taste the flavors better. Gelato is still rich and creamy. This fruit gelato is the perfect use for excess fruit that is in season during those warm summer days.

Fresh, flavorful frozen fruit + bare toes + hot sun = Perfection!

Making Raw Milk Gelato at home is surprisingly easy. Easier than ice cream and requires no special machine. No ice cream maker needed.

Let that Homemade Gelato soften a bit and enjoy the depth of flavor!

Do I have to have an ice cream machine to make it?

NOPE! While Gelato is traditionally SLOW churned to avoid incorporating too much air. This recipe calls for blending or processing frozen milk with soft frozen fruit. The goal texture of Gelato is dense and smooth.

Slowly churning as it freezes is ideal but with this recipe it is helpful to have a good blender or a food processor! Start with a pulse and end with a slow continuous blend.

!

Voila!

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Do I have to use RAW milk to make Gelato?

No you do not! Technically heating the milk, sugar, vanilla and salt together in this recipe to 185 degrees Fahrenheit “pasteurizes” the milk. BUT our family still finds that starting our recipes with RAW milk gives us the best gut healthy result possible.

We drink raw milk liberally and use it in all recipes -savory to sweet.

BUT, this recipe is super flexible. Use any milk you like, substitute any type of sugar you like. 

Nut milks work beautifully, as do oat milks.

Alternatives to Processed Sugar. . .

We also prefer to use alternatives to processed white sugars whenever possible. You can use maple sugar for this recipe (our favorite). Sucanat, Coconut sugar, stevia or even white refined sugar.

I would recommend avoiding commercial powered sugars or liquid sugars as they will interfere with how the milk mixture freezes.

Homemade Raw Milk Gelato Flavor Ideas

I used frozen blueberries for this recipe because we have them in abundance just down the road. . . we will get a fresh batch soon so I’m using up the ones I have frozen.

Be sure to wash and cut up fruit if necessary prior to freezing. I just rinse, dry and freeze berries whole.

Berries are ideal because they require very little preparation before freezing but here are some other ideas.

• Raspberry
• Blueberry
• Blackberry
• Huckleberry
• Strawberry
• Watermelon
• Mango

What you will need:

• 2 Cups Raw Whole Milk (or any milk you prefer)
• 3 Tablespoons Maple Sugar 
• 2 teaspoons of vanilla
• 1 teaspoon of salt
• 2 pounds of frozen fruit

How to Make Homemade Raw Milk Gelato

Step 1

Bring milk, sugar, vanilla and salt to a simmer.

Heat to 185 Degrees Fahrenheit will string constantly.

Step 2

Pour milk mixture into a muffin tin or ice cube trays.

This recipe will fill 12 regular size muffin tins.

Step 3

Place tin or trays in freezer and freeze for at least 4 hours or until frozen solid. 

Step 4

When you are ready to make Gelato. Remove your frozen fruit of choice and frozen milk cubes/cups from the freezer and allow to rest for 10-15 minutes or until slightly softened. 

Step 5

Using a good blender or a food processor place slightly thawed fruit inside the pitcher. Add frozen milk cubes and pulse. 

You may need to pause and stir slightly to be sure all is well processed.

If you struggle to get everything well blended – pause and wait 10 minutes then attempt to blend again after ingredients soften a bit.

Blend/process on medium to high until mixture is smooth and creamy.

You can enjoy your Homemade Raw Milk Gelato right away, as soft serve gelato or place in freezer safe container to save for later. 

Remove gelato from freezer for 10-15 minutes prior to eating to make it soft enough to serve. Gelato is traditionally served soft and slightly warmer than ice cream so let it soften and enjoy the depth of flavor!

Looking for more delicious dessert recipes?

I got you friend!

Blueberry Streusel Muffins

Fudge Caramel Coffee Cream Tart

Fall Harvest Fruit Crisp

Easiest Cookie Bars Ever!

How about more recipes made from Raw milk?

Homemade Raw Milk Ricotta Cheese

Hey Friend,

Summer is in full force in NW Montana. These hot summer days absolutely REQUIRE a cool sweet treat. This recipe has all the treat without the guilt. Enjoy! Do tell me in the comments. Which do you prefer Ice cream or Gelato?

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Homemade Raw Milk Gelato

Yield: Approx 6 cups Gelato

Prep Time: 10 minutes

Cook Time: 5 minutes

Additional Time: 15 minutes

Total Time: 30 minutes

This Gelato is bursting with fresh fruit flavor, naturally sweetened and made with gut healthy RAW milk. This recipe couldn't be easier and more delicious. A perfect use for all that in-season fruit. We prefer to use whole RAW milk but you could use any dairy or non-dairy milk you prefer. Enjoy!

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Ingredients

• 2 Cups Raw Whole Milk
• 3 Tablespoons Maple Sugar
• 2 teaspoons of vanilla
• 1 teaspoon of salt
• 2 pounds of frozen fruit

Instructions

1. Bring milk, sugar, vanilla and salt to a low simmer (185 degrees Fahrenheit) while stirring constantly.
2. Pour milk mixture into a muffin tin or ice cube trays. (mixture will fill 12 regular size muffin tins)
3. Place tin or trays in freezer and freeze for at least 4 hours or until solid.
4. Remove frozen fruit of choice from freezer and allow to rest for 10-15 minutes or until slightly softened.
5. Using a good blender or a food processor place slightly thawed fruit inside the pitcher. Add frozen milk cubes and pulse.
6. Blend/process on high until mixture is smooth and creamy. If you struggle to get everything well blended - pause and wait 10 minutes then attempt to blend again after ingredients soften a bit. You can enjoy as is, as soft serve gelato or place in freezer safe container to save for later.
7. Remove gelato from freezer for 10-15 minutes prior to eating to make it soft enough to serve.

Notes

This recipe is super flexible. Use any milk you like, substitute any type of sugar you like.

Gelato is traditionally served soft and slightly warmer than ice cream so let it soften and enjoy the depth of flavor!

Use frozen fruit that is in season, abundant and to your liking. Strawberry, raspberry, blueberry, watermelon, mango are all wonderful!

Did you make this recipe?

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