Fruit and kefir ice cream is a healthy and delicious treat. It is refined sugar free and full of probiotics. This creamy and flavourful ice cream can also be made with yogurt. Either way, it is so much better than anything you can find in the grocery store!
This ice cream recipe will work with any type of fruit. You can also add spices and other flavourings to make all sorts of different types of ice cream. Here are a few of my favourite 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. Use milk kefir, yogurt or buttermilk to culture the 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 (affiliate link) and create your own probiotic ice cream!Print
Fruit and Kefir Ice Cream
Want to get more probiotics into your diet? Why not try making probiotic ice cream? This fruit and milk kefir ice cream is healthy and delicious. Try all six different flavours or invent your own!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 1 quart 1x
- Category: Dessert
- Method: Fermented
- 3/4 cups milk kefir (or yogurt)
- 1 1/2 cups cultured whipping cream
- 1 1/2 cups of soft fruit coarsely chopped
- 1/2 cup honey
- 1 1/2 tsp vanilla extract
- 1 pinch of salt
- Put all of the ingredients in a blender and blend until smooth.
- 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 cute to make individual servings in little jam jars.
- If you want to make a no-sweetener ice cream, check out my recipe for probiotic banana ice cream.
Keywords: summer, fruit, probiotic, healthy, kefir, cultured, treat, probiotic, frozen, strawberry, blueberry, cherry, peach, 5 ingredients or less, egg free, nut free, gluten free, grain free, sugar free