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Pumpkin Coconut Kefir Ice Cream (vegan, paleo, keto, & body ecology)
prep time
12 hours 0 minute
cook time
20 minutes
total time
12 hours 20 minutes
yield
What You Will Need
Ingredients
Instructions

Instructions

  1. Warm 2 cans of coconut milk to 90 degrees in a saucepan
  2.  Add pumpkin puree to the blender
  3. Pour warmed coconut milk into the blender
  4. Add kefir starter culture packet
  5. Blend until fully smooth
  6. Put in a jar with a lid to sit for 8-10 hours to ferment. (71-81 degrees is ideal)
  7. When fermented whisk in raw monk fruit extract or sweetener of your choice
  8. Add back into the blend and stream in warmed coconut oil – this will help prevent separation
  9. Pour the mix into your ice cream maker and let it work its magic
  10. Enjoy right away to enjoy a creamy ice cream!

Pumpkin Coconut Kefir Ice Cream

Magically Crafted By My Tiny Laguna Kitchen: http://mytinylagunakitchen.com/recipe/pumpkin-coconut-kefir-ice-cream-vegan-paleo-keto-body-ecology/