We just started making kefir from kefir grains and I have been testing and looking for good recipes made with kefir. Kefir is a pretty potent probiotic so we have had to start slowly – I am working my way up from 1 spoonful per day to drinking half a cup. This recipe includes just enough so if you have a bowlful it provides you the probiotic benefits but not overkill.
Chocolate Probiotic Ice Cream
This recipe yields 1.5 quarts of ice cream
- 1 can whole coconut milk (where to buy)
- 1 cup raw milk kefir (plain if you are buying from the grocery store)
- 1 cup raw whole milk (where to find)
- 4 pastured egg yolks
- 1/2 cup cacao powder (where to buy)
- 2 Tbsp vanilla extract
- 2/3 cup (maple sugar)
- 1 Tbsp gelatin (where to buy)
- pinch salt (where to buy)
Heat the milk, maple sugar, cacao powder and salt in a sauce pan on low heat.
In the meantime, beat the egg yolks with a whisk.
When the milk is warm to the touch, add the gelatin.
Remove the milk from the heat and add a small ladle-full of the milk mixture to the egg yolks while continually beating them (this tempers them so they won’t scramble). Add a couple more ladle-fuls of the milk to the egg yolks and then add the entire egg mixture back to the milk over a low flame – continuously beating.
Continue to stir the custard base until it thickens – about 5 minutes more. Turn off heat and add the vanilla.
Pour the milk mixture into a large glass jar along with the coconut milk and the kefir. Stir to incorporate.
Chill covered in the fridge a few hours or overnight.
After chilling pour mixture into ice cream maker per your manufacturer’s instructions.
Here is my 3 year old loving this recipe!