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Create Homemade Italian Ice

Create Homemade Italian Ice

Create Homemade Italian Ice

homemade italian ice

How to Make Homemade Italian Ice

Why is this recipe being presented by LunaGrown Jam? The jam kitchen gets very hot, and the Jam Maker has a fancy for Italian Ice.

On occasion I can find my favorite Italian ice on sale at the grocers, when it’s not on sale it’s just a bit too pricy, considering the amount I consume. I have searched for Italian Ice in 1/2 gallon buckets but have only found ice cream and sherbert. They are delicious but don’t really hit the cold spot when needed.

In searching online for a recipe to make Italian Ice at home I found them all to be the same old freeze and stir for 5 hours. I don’t have time for that, and let’s be real, frozen flavored crushed ice is not Italian Ice, it’s a firm slushie! So I did some field work, and this is what I came up with.

Most if not all commercial Italian Ice has the same ingredients. Some of these ingredients are not ones most people would keep in their kitchen. Citric acid and Guar Gum are the main two. Both of these ingredients can be found at your local health food store or ordered online in varying quantities.

Most commercial Italian Ice contains food coloring, High Fructose Corn Syrup, and artificial flavoring. Here we can avoid those and use natural ingredients. We also can use real fruit to our taste satisfaction, and fresh herbs from the garden.

Be creative with your herbs, I do enjoy a bit of lavender in mine, and for the kids, you can, of course, adjust the citric acid which is used to give it that tart bitterness that is so nice on hot days!

Lunagrown Raspberry Jam 2018
LunaGrown Raw Milk Ice Cream

LunaGrown Raw Ice Cream

LunaGrown Jam
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  • 1 dozen raw eggs
  • 2 cups of Sugar
  • 2 tsp. Vanilla or Vanilla Bean Paste
  • 1 tsp. Salt
  • ½ gallon of Raw Whole Milk
  • 2 pints of Raw Cream
  • 1 12 oz Jar LunaGrown Jam your favorite flavor

For Ice Cream Machine:

  • Rock Salt FOR CHURNING


  • Wisk all ingredients together.
  • Add 4 cups of whole raw milk.
  • Wisk with milk until smooth.
  • pour in 2 cream pints.
  • Continue with the rest of the raw milk (4 cups)
  • Add rock salt and ice around the ice cream hold (you are doing this to allow cream to freeze)
  • Churn until machine struggles to churn. Lift lid to test if ice cream has reached its prime. Place ice
  • cream into a shallow container and place in freezer. Allow up to 30 minutes to an hour for the ice
  • cream to fully harden. To serve, scoop out ice cream and place back into freezer. If you do not put
  • back into freezer, then the ice cream will melt.

*Note: Make sure at this point that all your sugar has dissolved and that your Jam has liquefied (except for the chunks of fruit) otherwise your ice cream could be on the gritty side.  Also you may chose to make this recipe without the raw egg, however the ice cream will not be as thick.  If you have health concerns regarding your eggs, do some homework.  I prefer farm fresh eggs over the supermarket variety, if you chose farm fresh, please remember to wash the eggs before using them. Either way use your best judgement when it comes to raw eggs.  I like them and so did Rocky!

    Tried this recipe?Let us know how it was!

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