A simple homemade ice cream using kefir instead of milk for a tangy, creamy treat! (What is kefir?)
2 cups kefir* (may substitute plain yogurt)
2/3 cup sugar**
1 cup heavy whipping cream
2 teaspoons vanilla extract
1. In a 4-cup measuring cup (or medium bowl) stir together the kefir and sugar, until sugar is dissolved.
2. Stir in the cream and vanilla. Pour mixture into your ice cream maker bowl and churn until thick and creamy! Enjoy fresh as a "soft serve" consistency, or freeze for later.
*For an even creamier, softer ice cream, you can strain your kefir. Line a strainer with a couple layers of cheesecloth, pour kefir in, and allow the clear whey to drip out until kefir is thick, like Greek yogurt. Use 2 cups of the thick kefir.
This recipe makes really good ice cream whether or not you strain the kefir! I don't bother with straining since it's an extra step.
**I haven't experimented (yet) with using healthier sweetener options, so you can try things like honey, sucanat, etc. at your own risk! ;) Just be forewarned that changing the sweetener could cause the ice cream to be very hard when frozen (at least, that's the most common problem we've had in our experiments!). :)
30 minutes (start to finish)
This is a very simple, basic vanilla ice cream. I'm almost embarrassed to call it my "recipe" because it feels too simple! However, the ice cream is very tasty and I loved the tangy kefir flavor! This is a great way to use your homemade kefir for a cool summer dessert!
|Average vote based on 6 reviews.|