52 Weeks of Bad A** Bacteria – Week 25 – Kefir Ice Cream

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Kefir ice cream made with homemade kefir and pastured eggs - low sugar Follow Me on Pinterest

Last week, we discussed milk kefir and kefired cream, so I won’t go into a lot of detail about the subject. However, I did promise a recipe for kefir ice cream! This ice cream is a probiotic treat – rich, tangy, creamy, nourishing, and delicious! This is not the kind of ice cream that you sit down and eat a ton of. It is very rich, due to the fact that the recipe only calls for kefir cream. You only need a very small serving to be satiated, however, the tangy flavor of the kefir does help cut through some of the richness.

Over the years, I have experimented with a lot of different ice cream recipes. The thing that I always struggled with, and I hear other people struggle with too, is that homemade ice cream sets up as hard as a rock. I always wondered if there was a way around that, without using stabilizers and other junk. Thankfully, I stumbled across a post from GNOWFGLINS and my ice cream making improved dramatically. Wardeh gives 7 tips for perfect homemade ice cream, and the two things that took my ice cream to a new level are:

  • Use more cream and less milk. Like Wardeh, I use 100% cream in my recipes (no milk or 1/2 and 1/2 — just cream).
  • Use a solid sweetener like coconut sugar, rapadura, sucanat, or organic cane sugar. Using liquid sweeteners like honey and maple syrup (affiliate links) adds more water to the ice cream and leads to a harder setup in the freezer. Also, it is helpful if the sugar is super fine, so I whiz mine up in my food processor first.

Now, my homemade ice cream does get hard, but not so hard that I can’t scoop it out of the container if I’m impatient and just want to eat ice cream now! That said, homemade ice cream does taste much better when it has been allowed to warm up just a tad. A little meltiness (like the photo above) of the cream allows for the rich flavors to become much more prominent. Try letting it sit out for 5-10 minutes before serving. Try topping it with some homemade coconut oil “Magic Shell” for an extra special treat!

Intimidated by the thought of making your own ice cream at home? Don’t be! It’s so easy and here are 5 Tips for Perfect Homemade Ice Cream.

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My affiliate partner, Vitacost, has really good prices on some of the ingredients in this recipe. If you sign up through this link, you’ll get a coupon for $10 off your first purchase from Vitacost, and when your order ships, I’ll get a $10 off coupon for referring you!
Looking for some more allergy-friendly ice cream recipes? This eBook from my affiliate partner has you covered! Right now, take advantage of the end of summer promo through Sept. 22, 2014 and receive this awesome ebook for only $5.00! Click here to learn more.
The #1 Delicious Treat You Miss When You Follow The Autoimmune Protocol // Follow Me on Pinterest
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About Jessica Espinoza

Jessica is a real food nut, coconut everything enthusiast, avid reader and researcher, blossoming yogi, and animal lover. She has had a life-long passion for food and being in the kitchen is where she is the happiest. Jessica started Delicious Obsessions in 2010 as a way to help share her love for food and cooking. Since then, it has grown into a trusted online resource with a vibrant community of people learning to live healthy, happy lives through real food and natural living.



  1. This looks amazing. I would love it I am sure, if I could tolerate dairy!

  2. Sounds yummy! Can this be made without an ice cream maker?


    Posted 01/17/13

  3. This is great! I freeze whole lemons and microplane the rind, zest, and frozen juice over foods. It worked great here! I also used a little powdered sugar since I didn’t have anything else and thought maple syrup might be too sweet. Thanks!


    Mary Kay
    Posted 01/27/13

    • My mom does that with the lemons! I bet the lemon zest over the ice cream is delish!


      Posted 01/28/13

  4. The way to keep homemade ice cream from getting hard is by adding about a half a teaspoon of salt. It keeps it from freezing solid. Mine is always perfectly scoop-able every time.


    Posted 06/06/13

    • Great tip! The recipe already calls for 1/4 tsp of salt, but I’ll up that amount next time I make it!


      Posted 06/06/13

  5. In the past I read that adding a bit of alcohol (vodka) will prevent the ice-cream from turning rock hard.

    I don’t use eggs b/c my youngest is allergic but like the idea of using kefir cream!


    Posted 06/14/13

    • I’ve heard that too about the vodka. The vanilla I use is vodka-based (homemade), but maybe I should add more. Also, I’ve been told that 1/2 tsp of sea salt helps it not harden up as much, but I haven’t tried that either. I need to make some ice cream! :)


      Posted 06/16/13

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