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:
- L. Reuteri cultured superfood made with our L. Reuteri starter, or
- L. Gasseri cultured superfood made with our L. Gasseri starter, or
- 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. 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'
- 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.
- 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