Kefir Ice Cream
How to make kefir ice cream that is thick, spoonable, rich and mild-tasting. You probably won't need any fruit or sweetener!
Ingredients
- 1 quart heavy grassfed cream preferably raw
- whole grassfed milk preferably raw
- live kefir starter "grains"
Instructions
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Pour quart of heavy cream into a half gallon mason jar.
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Top up jar to 2 inches below the rim with whole grassfed milk.
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Add live probiotic kefir culture and screw on the lid. Around 1/4 to 1/2 cup of "grains" is sufficient to culture the entire half gallon.
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Leave on the counter for 24-36 hours. If your kitchen is quite cool, the fermentation will take closer to 36 hours.
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Enjoy a small bowl of kefir ice cream immediately. It is thick and amazing at room temperature!
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Refrigerate leftovers. Kefir ice cream will stay fresh for eating for many weeks although the taste will slowly get stronger over time.
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Optional step. To transform into a frozen probiotic dessert, remove the live grains from the jar after fermentation is complete, stir in one-half to one cup of dark maple syrup (if desired but not necessary), and pour the contents into an ice cream maker to churn/freeze according to your appliance's instructions.