Did your cultured dairy separate into solids and liquid?
Great! We'll need both of them for this recipe.
This ice cream is in the style of frozen-yogurt and will work great with any of the following fermented dairy:
- L. Reuteri Superfood made with our L. Reuteri Superfood starter
- L. Gasseri Superfood made with our L. Gasseri Superfood starter
- Yogurt made with our probiotic Yogurt Plus starter
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.
- L. reuteri/L. gasseri are live bacteria. Intense blending will harm them. Blend gently and keep it short.
Serves: 5-6
Prep times: 5 minutes (+3 hours freeze time)
Ingredients:
- 2½ cups L. Reuteri Superfood / L. Gasseri Superfood / yogurt (curds and whey)
- 4 tbsps. cocoa powder, or to taste
- 1 tbsp. pure vanilla extract, or to taste
- 2 ripe bananas, peeled and chunked
- 4 squares of dark chocolate, crushed into 'chips'
Instructions:
- In a bowl combine the fermented dairy, cocoa, vanilla, and bananas. Blend briefly, in pulses and on the lowest setting, just until mixture is uniform enough.
- Top with chocolate chips. Stir if desired.
- Pour into small jars or bowls, leaving some headspace for the mixture to expand.
- Freeze for 3-4 hours
