Coconut Milk Kefir Cherry Ice Cream (vegan, paleo, keto & body ecology) is the perfect summertime ice cream recipe to cool down & is filled with probiotics. If you are like me trying to be conscious about re-setting your gut health but you still want a yummy treat that can help you cool off. Well, look no further. The other day I was scrolling through the Facebook feed and I saw a raspberry coconut kefir popsicle recipe video by Body Ecology and I couldn’t help but think how genius that is. So I went ahead and created my own ice cream version.
Coconut Milk Kefir Cherry Ice Cream (vegan, paleo, keto & body ecology) notes:
- You can use any fruits that you desire, I choose to use cherry but I think any berry or even plain would taste amazing!
Coconut Milk Kefir Cherry Ice Cream Print 
prep time 
cook time 
total time 
yield
prep time 24 hours
cook time 20 minutes
total time yield 6
What You Will Need
- ice cream maker
- or ice cube tray with a food processor
- or a popsicle mold
Ingredients
- 2 cans of Coconut Milk
- 1 packet of Body Ecology Kefir Starter
- 1 cup of Organic Cherries (I purchased ours from Imperfect Produce)
- 1/4 cup of Coconut Oil
- 1/4 teaspoon (or more to taste) of Lakanto Raw Monk Fruit Extract 50% (use promo code MYTINYLAGUNA to receive 20% off)
Instructions
- Warm 2 cans of coconut milk to 90 degrees in a saucepan
- Add pitted cherries to the blender
- Pour warmed coconut milk into the blender
- Add kefir starter culture packet
- Blend until fully smooth
- Put in a jar with a lid to sit for 8-10 hours to ferment. (71-81 degrees is ideal)
- When fermented whisk in raw monk fruit extract or sweetener of your choice
- Add back into the blend and stream in warmed coconut oil – this will help prevent separation
- Pour the mix into your ice cream maker and let it work its magic
- Enjoy right away to enjoy a creamy ice cream!
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