On the menu today is a rich and exquisite kefir vanilla ice cream based on homemade kefir cream.
This healthy alternative to commercial ice creams is pleasantly tangy.
Pleasant tang is the hallmark of fermentation and is due to the kefir's long fermentation time (24 hours).
Tip: Make the kefir at least one day ahead of time, so that it's ready by the time you make the ice cream.
Makes: 1 medium bowl
Prep times: 5 minutes (3-4 hours freeze time)
- 1 cup kefir cream* (see below)
- A squirt vanilla extract
- Natural sweetener to taste
- In a freezer-friendly bowl, mix the ingredients using a spoon. Do not blend.
- Freeze for 3-4 hours.
Take the ice cream out of the freezer 15-20 minutes ahead of time, to let it defrost a little.
* How to make kefir cream:
Important: The quality of the cream will make all the difference. Go for the highest quality you can get. If you can find organic whole cream with no additives, that would be great.
Instructions: In a quart jar, whisk 2 cups of cream (or half and half) + one sachet of Easy Kefir starter + 1 tbsp. of Prebio Plus. Add just under 2 cups of cream/half and half, leaving some headspace, and whisk again. Secure the lid and let ferment on the counter for approximately 24 hours or until thick and pleasantly tart. A shoutout to Donna Schwenk from Cultured Food Life, whose cultured kefir butter inspired the kefir cream used in this dessert.
Looking for a leaner option? Follow these instructions