by Jenny Brown

When we can’t keep up with the fresh milk, it’s time to turn it into something else such as an herb cracker spread or a batch of homemade ice cream (which has been a staple around here in this hot September weather!).  So, by request, here is the first of our three favorite uses for all that extra goat milk…


~ Created by my sweet-tooth foodie husband~

*NOTE: You must decide for yourself if you are comfortable eating raw foods. We are very comfortable with it knowing exactly how our animals are cared for and what they eat. Do not, I repeat, DO NOT use store-bought eggs! This recipe is intended for those who raise their own animals or have a trusted source for these food items.

This recipe requires a Vita-Mix blender. You can try it in a different blender but you might not be able to achieve as creamy of a consistency. A plunger is required.

In the Vita-mix blender, combine on med-low setting just until mixed thoroughly:

6 cups fresh goat milk

1 cup sugar

2 raw eggs (fresh from your own chickens or someone you trust…never use store-bought!)

1 tsp. vanilla

few shakes of salt


Pour into 13″x9″ baking dish (glass or metal, whatever you have) and freeze hard. (Around 8 hours, so plan ahead for the hot afternoon!)

Once mixture is frozen, remove from freezer and cut into 1″-1 1/2″ cubes. Just cut up as much as you want for this serving and put the pan with the remaining frozen mixture back in the freezer.


Place cubes in blender.

Add enough milk to aid in the blending process.

With your Vita-Mix settings set like this…

( I should be getting paid for advertizing! )

…flip on the ‘ON’ switch.

In less than 2 seconds, turn the middle knob all the way to ’10’ with one hand while having the plunger in place with the other hand to continue to push the mixture down into the blades.  (Make sure you have the Vita-Mix lid on the pitcher to prevent the plunger from hitting the blades…we’re on our third plunger over the course of a few years for forgetting that minor detail)

Flip the far left switch to ‘HIGH‘ and plunge like mad, being sure the mixture is moving and blending. Continue to plunge fast and continuously until the mixture has become creamy, not icy looking (about 15 seconds).

Too icy.

Just right.

We love to add one of our homemade jams as a topping such as black cherry or huckleberry. Yum!

Since this is made with whole milk rather than cream, it’s lower in fat and calories to boot!

In Part 2 I’ll share with you my recipe for:

YOGURT CHEESE ~ A spreadable cheese using yogurt as a culture

Share this recipe with your friends!


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2 Responses to “Three Delicious Recipes Using Your Fresh Goat Milk – Part 1 (Soft Serve Ice Cream!)”

  1. Marci Says:

    This ice cream is fantastic! My family made it this weekend with milk from our goats. Kizzy and Cala are Nigerian Dwarfs with high butterfat milk. We also used eggs from our own chickens. The combination was oh-so-creamy and delicious, pure and wholesome. Thank you for the recipe. We will be making it again soon!

  2. Jenny Says:

    Thanks Marci, it’s a staple at our house, even in cold weather.

    We’ve been known to make ice cream and eat it standing in front of the wood stove !

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