This fruit ice cream is refined sugar-free and offers a burst of probiotics. It is a healthy and delicious treat. See the section above for 6 fruit flavor combinations.
Place the honey and the fruit in a blender or food processor. Pulse until blended. Add the milk kefir and continue to blend until smooth. Add in the whipping cream, vanilla, and salt and pulse a few times to mix.
Refrigerate the mixture for at least 2 hours before churning, so that it is well chilled.
Follow the instructions on your ice cream maker for a 4-cup batch of ice cream.
Freeze the ice cream for at least 3 hours before serving.
Notes
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.
If you want to make completely sugar-free ice cream, check out my recipe for banana-sweetened ice cream.
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.