Recipe: Mango Coconut Kefir Ice Cream

This tropical mango kefir ice cream is creamy, tangy, and packed with gut-friendly benefits, no churning required. Made with just frozen mango and kefir, it’s rich in fiber and live cultures to support digestion and keep you cool. Topped with shredded coconut, pistachios, and a squeeze of lime, it’s a refreshing treat that’s as nourishing as it is delicious.

Serves: 2 servings
Cooking Time: 5 minutes (plus freezing time if needed)

Method

1. Add frozen mango to a high-speed blender.

2. Pour in 100ml kefir and begin blending. Stop to stir and/or add more kefir as needed to reach your desired consistency.

3. For a thicker texture, add more frozen mango once everything is combined and blend again.

4. For a scoopable texture, freeze for at least an hour.

5. Top with coconut, pistachios and a squeeze of lime before serving.

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Delicious. Crunchy. Energizing.

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Tips & Techniques

Blender tips: Depending on the power of your blender, you may need to stop and stir the mixture a few times or add more kefir to help it blend smoothly. If you prefer a thicker texture, use less kefir.

Texture control: For a soft-serve texture, enjoy the ice cream straight from the blender. For a firmer, scoopable texture, freeze the mixture for an hour or more before serving.

Storage: Store any leftovers in an airtight container in the freezer for up to a week.

Can I use a non-dairy kefir? Yes, non-dairy kefir works just as well in this recipe.

What if I don’t have kefir? You can substitute the kefir for Greek yogurt or any non-dairy yogurt.