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–+ servings

Egg-free frozen kefir

Prep Time 10 minutes
Freezing, approximately 4 hours
Total Time 4 hours 10 minutes
Servings 5 servings
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Ingredients

  • 300 ml plain milk kefir Use cold, unsweetened kefir.
  • 180 ml whipping cream Use cold, unsweetened cream with 35% fat.
  • 60 ml honey Choose runny honey so it mixes in easily.
  • 1 tsp vanilla extract

You will need

  • Mixing bowls
  • Electric hand mixer
  • Spatula
  • Shallow freezer-safe container with a lid
  • Household freezer

Instructions

  • Stir the kefir, honey and vanilla together in a bowl until evenly mixed.
  • Whip the cold cream in a separate bowl until the peaks hold but curl over at the tip. Stop while the cream is smooth, before it turns grainy.
  • Use a spatula to gently fold the kefir mixture into the whipped cream, lifting from the bottom until evenly combined.
  • Pour into the shallow freezer-safe container, cover and freeze.
  • Every 30 minutes, scrape the frozen mixture from the edges into the centre and stir thoroughly. Cover and return to the freezer each time, repeating until thick like soft-serve ice cream.
  • Continue freezing with the lid on until firm enough to scoop, allowing about 4 hours in total. If the centre is still too soft, freeze for longer.
  • If too hard to scoop, soften in the refrigerator for 30–40 minutes before serving.
  • Scoop into small bowls and serve.

Storage and safety

Keep covered at −18°C (0°F) or below; aim to eat within 7–10 days for best texture. Discard any ice cream that has melted completely; do not refreeze it. Contains honey: do not serve to children under 12 months.