Servings: 4
Ingredients
- 1 cup heavy cream
- 1 cup allulose or preferred sweetener*
- 1 tsp vanilla extract
- 1/4 cup cacao powder
- pinch of salt
- 2 cups plain whole milk kefir
Instructions
- In a blender, combine the cream, sweetener, vanilla, salt, and cacao powder. Blend until completely smooth.
- Add the kefir last and blend briefly—just enough to combine, to avoid damaging any probiotics.
- If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring occasionally as it hardens to break up ice crystals and create a smoother texture. If you do have an ice cream maker, churn the mixture according to the manufacturer’s instructions until thick and creamy.
- Transfer the ice cream to a lidded container and freeze for at least 2–3 hours to firm up before serving.
Video
Notes
-*If using a sweetener other than allulose (honey, maple syrup, cane sugar, etc.), use 3/4 cup for every 1 cup of allulose (as allulose is less sweet).
Nutrition
Calories: 292kcal | Carbohydrates: 61g | Protein: 7g | Fat: 26g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 82mg | Sodium: 138mg | Potassium: 140mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1121IU | Vitamin C: 0.4mg | Calcium: 196mg | Iron: 1mg
Nutrition values are approximate and may vary.
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