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August, 7th 2018

Coconut Milk Kefir Cherry Ice Cream

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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

Coconut Milk Kefir Cherry Ice Cream

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
24 hours
cook time
20 minutes
total time
yield
6
What You Will Need
Ingredients
Instructions
  1. Warm 2 cans of coconut milk to 90 degrees in a saucepan
  2.  Add pitted cherries 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!

Coconut Milk Kefir Cherry Ice Cream

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