'Leaky Gut' Ice Cream Recipe that actually tastes good!

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)

Sliced strawberries


Ice cream maker


1.Beat eggs well

2.Add honey

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.

pasture, free range, local eggs