How to make a basic homemade kefir ice cream, or frozen kefir, that is creamy and smooth, but also maintains the probiotics that kefir is known for.
I have been looking for healthier desserts, so whipping up some homemade kefir ice cream, or frozen kefir, was exactly what I was craving.
I have been experimenting for quite some time with making different types of ice cream in my ice cream maker, and am finding what helps make a smoother ice cream. When I am in a hurry for something quick and on the healthier side, I’m not that picky, and just throw a my kefir smoothie into the ice cream maker, and end up with a pretty decent quick treat.
If you don’t know what kefir is or how to make it, you may want to look at my post on how to make kefir first.
If you are just going to throw in a kefir smoothie of sorts into your ice cream maker, there are a few tricks to getting it to be reasonable creamy in texture.
How to make creamier ice cream:
- First of all, add in some fat. Adding some cream or even kefir-ed cream, helps to make a smoother ice cream. Too much cream, though, can make the ice cream have a buttery texture, though, that leaves you with a strange feeling in your mouth when you eat it.
- Adding eggs in, even if you don’t cook them into a custard, makes for a smoother ice cream because the proteins in the eggs help keep ice crystals from forming.
- Have your mixture thoroughly chilled before putting it into the ice cream maker. Starting with a cold mix helps make for a smoother ice cream in the end.
I have fun experimenting with different mixes and just throwing them into my ice cream maker. It is the type that has a removable bowl that you pre-freeze in your freezer. Then you pour your ingredients into the pre-frozen bowl and let the mixer blend your mix into a frozen dessert.
Once you have a frozen dessert of a “soft serve” consistency, you can either serve it right away, or let it get a bit harder in the freezer. I have found it is best to move it to a new container before sticking it into the freezer. Not only does that help with not letting more ice crystals form, but it keeps your bowl free for a new flavor!!
A quick and easy frozen kefir is nice, but what about the times that you want the real deal?
Here’s my recipe for Homemade kefir ice cream, or frozen kefir, using a custard. You make the custard with the cream and eggs, so the milk kefir is never cooked, ensuring that you don’t kill off all of the probiotic goodness.
Kefir Ice Cream
Mix the egg with the heavy cream and cook in a small saucepan over low to medium heat, stirring constantly until you obtain a somewhat thick custard.
Remove from the heat, and allow to cool.
Mix in the milk kefir, vanilla extract, and honey to taste.
Chill the mixture.
Freeze in your ice cream maker, according to the directions for your particular machine.
When finished, transfer to another container and place it in the freezer for a couple of hours to harden it a bit more, giving it the consistency of ice cream.
Serve and enjoy!
This post is also available in Español.