This chocolate ice cream has a secret ingredient…
Its tart flavor isn’t even noticeable in this ice cream — and yet it has many benefits for those who gobble it up. And don’t worry, they will gobble it up. 😉 I promise.
Although the recipe calls for both cream and milk, depending on your preference, feel free to substitute cream for all or part of the milk.
Probiotic Chocolate Ice Cream
- 2 cups whole coconut milk OR raw grass-fed cream
- 1 1/2 cups plain kefir
- 2 cups raw grass-fed whole milk
- 1/2 cup cocoa powder
- 1/2 to 1 ripe avocado
- 3 egg yolks
- 2 tablespoons vanilla extract
- 3/4 cup powdered Sucanat* OR 3/4 cup date pieces
Makes 2 quarts.
*For powdered Sucanat, grind until fine in a food processor or Vitamix. Combine all ingredients in high-powered blender. Blend until smooth. Chill thoroughly. Finally, freeze according to your ice cream maker’s instructions.
Serve immediately or put in the freezer to harden for 1 hour. If frozen much longer, it gets hard. But, on the plus side, hard ice cream = milkshakes!
Do Probiotics Survive Freezing?
Over time when frozen, some of the probiotics will be lost. However, when someone wants to take a break from culturing, they freeze their kefir grains to preserve them. So, at least some bacteria and yeast survive the freezing. Even if some of them die, some or most of them do not.
Specifically in the case of making ice cream, the probiotics are not frozen long-term — especially if serving the ice cream right out of the ice cream maker.
As a result, freezing is still a good way to preserve probiotic foods. 🙂
Do you make your own homemade ice cream? Have you ever thought to make probiotic chocolate ice cream?
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