Probiotic Superfood banana-chocolate ice cream recipe (with WHEY!)

Posted by Cutting Edge Cultures on 2022 May 11th

Probiotic Superfood banana-chocolate ice cream recipe (with WHEY!)

Did your cultured superfood separate into solids and liquid? (curds and whey)? 

Great! We'll need both for today's recipe. 

The ice cream we'll be making is frozen-yogurt-like, based on homemade cultured superfood.

The recipe will work great with:

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. This pleasant tang is due to the cultured superfood's long fermentation (36 hours). And it's a good thing! 
  • We'll be using both the solid (called curds) AND the liquid (called whey) of your cultured superfood. If your cultured superfood is not separated, just use it as-is. Generally speaking, we include the whey because it's super healthy, and provides the mixture with moisture that helps an even distribution while mixing, and results in a more uniform texture.
  • A word on blending: L. Reuteri/L. Gasseri are live bacteria. The forceful agitation of blending, if done too intensely, may harm them. Blend gently.
  • Serves: 5-6
  • Prep times: 5 minutes (+3 hours freeze time)


  • 2½ cups cultured superfood (both 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'


  1. In a bowl combine the cultured superfood, 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