'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 :)
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.