Fruit and kefir ice cream is delicious way to get a dose of probiotics. Whether you use yogurt or milk kefir in this recipe, the ice cream is as creamy and flavourful as anything you can find in your grocery store!
This ice cream recipe will work with any combination of fruit flavours. You can add spices and other flavourings to make all sorts of different types of ice cream. Here are a few of my favourite flavour combinations:
- Cherry with chocolate: Add 2 tbsp of finely chopped dark chocolate to your ice cream in the last 5 minutes of churning.
- Mango: Serve with toasted coconut on top.
- Blueberry cheesecake: Replace 1/2 cup of the whipping cream with soft cream cheese, and serve with a sprinkling of graham cracker crumbs.
- Strawberry shortcake: Serve strawberry ice cream on top of a shortcake or a scone.
- Peach and ginger: Add 2 tbsp of finely chopped candied ginger at the beginning of churning for a sweet and spicy combination.
- Pear: Straight pear is one of my favourite flavours. I like it topped with toasted pecans.
Cultured Ice Cream
It’s easy to make a probiotic ice cream. If you make milk kefir, then use kefir cultured dairy. Alternatively, replace the milk with yogurt or buttermilk and use cultured whipping cream. Best of all, the slight tang of fermented dairy adds a depth of flavour to this sweet and fruity ice cream.
Now, it’s time to pull out your ice cream maker and create your own probiotic ice cream!
- ¾ cups milk or yogurt
- 1½ cups cultured whipping cream
- ½ cup honey
- 1½ cups of soft fruit coarsely chopped (see notes)
- 1½ tsp vanilla extract
- pinch of salt
- Put all of the ingredients in a blender and blend until well combined.
- Refrigerate for at least 2 hours before churning.
- Follow the instructions on your ice cream maker for a 4 cup batch of ice cream.
- Freeze ice cream for at least 3 hours before serving.
-I always use honey in my non-custard style ice creams. It keeps the ice cream soft and easy to serve and slows down freezer burn. However, you could use 2/3 cup of sugar instead.
-I store our finished ice cream in old plastic yogurt tubs, or straight sided mason jars. It’s also be cute to make individual cups in little jam jars.
-If you want to make a no-sweetener ice cream, check out this recipe for probiotic banana ice cream.