I made this ice cream pretty early on in my 'Leaky Gut' Diet adventures. I had low expectations based on my previous experiments with low-sugar, casein-free ice creams. They always turned out border-line edible. This recipe completely changed my outlook--after just one bite my jaw was on the floor. Almost. But seriously, I couldn’t believe how delicious it was! Just sweet enough with a wholesome, tangy bite from the kefir and coconut to remind you this is real food made from real ingredients. The pasture-raised eggs from Walden Meat Co. made a delectable difference, and the vanilla is a must-add! Feel free to spice up in any other way as well. I can’t recall, but I think I threw in a dash of Gingerbread spice from King Arthur Flour :)
Thanks to Cultures of Health, an online natural products store for DIY creations, for the inspiration!
2 egg yolks
4 tablespoons honey
2 cups goat kefir (Redwood Hill Farm)
1 cup coconut cream
2 tsp vanilla extract
Paleonola (apple pie flavor)
Ice cream maker
1.Beat eggs well
3.Blend in kefir, cream, and vanilla
4.Transfer to your pre-frozen ice cream maker, and follow its directions.
5.Mix or Add toppings and serve!
Make sure the kefir and coconut cream are well chilled.
I was on such a positive kick from this recipe heading into work at the restaurant that I bragged about it to my coworker. His reaction was not so enthusiastic when he heard me say, “goat milk kefir” in the same breath as “ice cream”. To be fair, not a lot of people know what kefir is, let alone would try it in goat milk form. I am so looking forward to making a batch to bring into my sugar loving friends and prove to them that alternative ice cream can still taste good. Really good.
Win a free jar of King Arthur's Gingerbread Spice so you can shock your coworkers with healthy ice cream too! Simply try this recipe and tell me what you thought in the comments below. Doesn't a spoonful of gingerbread spice just sound so delicious...just in time for the Fall…