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:

• L. Reuteri cultured dairy made with our L. Reuteri starter
• L. Gasseri cultured dairy made with our L. Gasseri 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. The forceful agitation of blending, if done too intensely and for a long stretch, may harm them. Blend gently and keep it short. 

Serves: 5-6
Prep times: 5 minutes (+3 hours freeze time)

Ingredients:

• 2½ cups cultured dairy (curds and whey) or yogurt
• 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:

1. In a bowl combine the cultured dairy, cocoa, vanilla, and bananas. Blend briefly, in pulses and on the lowest setting, only until mixture is uniform enough.
2. Top with chocolate chips. Stir if you like.
3. Pour into small jars or bowls, leaving some headspace for the mixture to expand.
4. Freeze for 3-4 hours

• Get our L. Reuteri Superfood starter here
• Get our L. Gasseri Superfood starter here
• Get our probiotic Yogurt Plus starter here