Vanilla Kefir Ice Cream

A probiotic punch with subtle vanilla sweetness — add a splash of cream if you’d like extra richness

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Author: Whole Shenanigans

Prep: 10

Freeze Time: 3

Total: 3 10

Servings:

Ingredients

▢ 3/4 cup allulose or preferred sweetener*
▢ 2 tsp vanilla extract
▢ pinch of salt
▢ 2 cups plain whole milk kefir*

Instructions

Add all ingredients to a blender and blend briefly on low speed just to mix — this helps the honey or other sweeteners incorporate more easily.
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 1/2 cup for every 3/4 cup of allulose (as allulose is less sweet).

-*This is the wholesome “healthy” version. For a richer, creamier ice cream texture, try swapping out half of the kefir with heavy cream. Alternatively, keep the kefir, add some heavy cream, and adjust the sweetener to taste.

Nutrition

Nutrition values are approximate and may vary.

Keyword: kefir ice cream, vanilla kefir ice cream

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