Raw Milk Ice Cream with Organised Protein

Raw milk is milk in its whole form, unheated and unprocessed. It contains live enzymes, beneficial bacteria, and fat-soluble vitamins that pasteurisation alters.¹ When you freeze raw milk with proper technique, those elements remain intact. You're eating ice cream that's both delicious and alive with nutrition.

The addition of Organised Protein turns ice cream into something that can genuinely be called food. You're not adding a supplement shake taste. You're adding protein in a way that's invisible, that just deepens the creaminess and extends satiety. One scoop leaves you satisfied, not hungry again in 20 minutes.

Why raw milk changes everything

The difference between raw and pasteurised milk is the difference between food and food product. Raw milk is fresh. It tastes richer, creamier, with a slightly sweet undertone. Pasteurised milk tastes flat by comparison.

In ice cream, this difference is magnified. The fat in raw milk stays properly emulsified without the chemical stabilisers that conventional ice cream relies on. The flavour is cleaner, more distinct. Vanilla actually tastes like vanilla. Chocolate actually tastes like chocolate.

Raw milk ice cream is a seasonal luxury that also happens to be genuinely good for you. That's rare enough that it's worth making deliberately.

If you don't have access to raw milk, use the highest-quality pasteurised whole milk you can find. Single-origin dairy is worth seeking out. The difference isn't as dramatic, but it's noticeable.

Ice cream as a delivery vehicle

Organised Protein is designed to be invisible. When you add it to ice cream, it doesn't create a protein shake taste. It just makes the ice cream richer and creamier. You're eating what tastes like a traditional dessert, but with protein woven throughout.

This matters because it means your ice cream doesn't just taste good. It actually provides sustained energy. The protein and fat slow the digestion of sugar, preventing the blood glucose crash that normally follows ice cream.

One scoop becomes genuinely satisfying. You don't need three. You don't find yourself back at the freezer in an hour. That shift in satiety changes your relationship with frozen desserts entirely.

The basic recipe

You'll need: a blender or food processor, an ice cream maker (or the freezer-and-fork method if you're patient), a bowl, and a whisk.

• 500ml raw whole milk
• 200ml raw double cream
• 3 tbsp raw honey
• 20g Organised Protein powder (vanilla or unflavoured)
• 1 tsp vanilla extract
• Pinch of sea salt
• Flavour-specific ingredients (see variations below)

The ratio of milk to cream determines the texture. More cream makes it richer and less icy. More milk makes it lighter. This recipe hits the middle. The honey is optional; you can reduce it or skip it if you prefer less sweetness.

Whisk the milk, cream, honey, protein powder, and salt together gently. Don't over-whisk; you're mixing, not aerating. Add your flavour ingredients. Chill the base in the fridge for at least 2 hours before churning, or overnight is better. Cold base freezes more evenly.

If you have an ice cream maker, follow the manufacturer's instructions. Most machines churn for 20 to 30 minutes, producing soft ice cream that's perfectly scoopable when fresh.

If you're using the freezer-and-fork method: pour the base into a shallow container, freeze for 1 hour, then scrape with a fork every 30 minutes for the next 3 hours. This creates a granular, creamy texture. It's not quite as smooth as machine-churned, but it works.

Variation 1: Vanilla and raw honey

This is the base recipe with an extra teaspoon of vanilla extract. The vanilla becomes the main flavour. Raw honey is the only sweetener, so you taste its subtle caramel notes underneath the cream.

Top with a drizzle of extra raw honey and a tiny pinch of fleur de sel. This simple finish amplifies the flavour considerably.