Recipe: Strawberry and chocolate kefir ice cream

Summer is in full swing, and what better way to cool down and pack in some probiotics for your gut health than with this strawberry kefir ice cream? 

Top tip: For a scoopable consistency, put the ice cream back into the freezer for at least an hour before serving it with your favourite toppings. 

Our favourite polyphenol-packed combo is extra virgin olive oil and dark chocolate. Don’t knock it till you try it!

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

Method

1. Add frozen strawberries to a blender.

2. Pour in 100 ml 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 strawberries once everything is combined and blend again.

4. For a scoopable texture, freeze for at least 1 hour.

5. Top with fresh strawberries, chopped dark chocolate, a drizzle of extra virgin olive oil, and a pinch of sea salt.

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Tips and 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.