Probiotic chocolate ice cream (with WHEY!)

Posted by Cutting Edge Cultures on 2022 May 10th

Probiotic chocolate ice cream (with WHEY!)

Did your cultured dairy separate into solids and liquid?

Great! We'll need both of them for this recipe. 

This ice cream is frozen-yogurt-like and will work great with any of the following:

Good to know before we start:

  • Freezing does not kill the L. reuteri/L. gasseri bacteria.
  • As opposed to store-bought ice creams, this one will be tangy. It's a good thing. This pleasant tang is the hallmark of fermentation and is due to the cultured dairy's long fermentation time (36 hours).
  • Use both the solids (curds) and the liquid (whey). If your batch did not separate, just use it as-is. The whey is very healthy and provides moisture that helps achieve a more uniform texture when mixing the ingredients.
  • Serves: 5-6
  • Prep times: 5 minutes (+3 hours freeze time)


  • 4-5 cups cultured dairy (curds and whey) 
  • 4 tbsps. cocoa powder, or to taste
  • 1 tbsp. pure vanilla extract, or to taste 
  • Natural sweetener to taste 
  • 4 squares of dark chocolate, crushed into 'chips'


  1. In a bowl or a jar combine all ingredients. Mix/whisk well. Do not blend.
  2. Pour into small jars or bowls, leaving some headspace for the mixture to expand.
  3. Freeze for 3-4 hours