Here’s another tasty offering along the lines of my Probiotic Potato Salad. The secret ingredient in this probiotic ice cream is one of my favorite foods – kefir. Kefir is a natural antibiotic, and it has other great properties, too. Its tart flavor is not noticeable in this ice cream – but it still offers its benefits to those who gobble it up (and they will gobble it up, I promise).
I try to get kefir into as many dishes as possible. Take a look at these seven yummy ways to eat kefir.
Wonder whether the bacteria/yeast of kefir survive the freezing stage of making this ice cream? I’m not totally sure – but I’ll share what I think about it and then, if you think I’m wrong, please let me know. One of the ways that people preserve their grains, when they’re taking a break from culturing it, is by freezing. This tells me that the bacteria and yeast survive the freezing. Even if some of the bacteria/yeast died, some or most of them do not.
I’ve also read that the kefir culture does not last in a long-term deep freeze (but ironically, others claim their kefir grains do survive the deep freeze). If the former were true, I don’t think it would apply to making homemade ice cream, especially if you serve the treat right out of the ice cream maker. Rather than being “long-term deep freeze” it is “immediate soft serve” as it just barely achieves a soft frozen state before serving. So, I think that in this ice cream and in my kefir smoothie pops, the bacteria/yeast are still active, or at least most of them. Do you think I’m crazy or right on or is the jury still out?
A few remarks about this recipe. For creaminess, the recipe calls for whole coconut milk (not light) as some of the liquid, as well as an avocado. If you have raw grass-fed cream, feel free to use that in place of the coconut milk. Depending on the creaminess you desire, you might also substitute cream for some or all of the raw milk. Now, here’s that recipe – make yourself some yummy probiotic ice cream!
Makes 2 quarts
- 1 can (about 2 cups) whole coconut milk (not light) – I like the Thai Kitchen Organic Coconut Milk
- 1-1/2 cups plain kefir
- 2 cups raw, grass-fed whole milk – goat or cow
- 1/2 cup cocoa powder
- 1/2 or a whole ripe avocado
- 3 egg yolks – from local, naturally-raised, pastured chickens (important, otherwise omit)
- 2 tablespoons vanilla extract
- 3/4 cup powdered Sucanat (ground fine in food processor or Vitamix) OR 3/4 cup date pieces
Blend all ingredients until smooth in blender or Vitamix wet container. Chill thoroughly. Freeze according to your ice cream maker’s instructions.
Serve immediately or put in the freezer to harden for about an hour. If you freeze much longer, it gets hard. That’s not so bad because hard ice cream = milkshakes!
© Copyright 2009 by Wardee Harmon.
This post is part of Real Food Wednesday, hosted by Kelly the Kitchen Kop.