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.
Prep times: 5 minutes (+3 hours freeze time)
- 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'
- 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.
- Top with chocolate chips. Stir if you like.
- Pour into small jars or bowls, leaving some headspace for the mixture to expand.
- 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