Lemon Coconut Kefir Ice Cream/Popsicles

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Quick, clean, fast and easy. This is an extremely versatile recipe. The Coconut Kefir is a vegan version of a tart, creamy drink that is fermented. This process of fermentation creates high amounts of probiotics, supporting digestive and immune health. Making your own Kefir is always the best option but there are products available at the store. I sweetened with maple syrup. It’s 4 ingredients that you blend and spin. That’s it! It makes a great soft serve after chilling for an hour. It will get hard though in the freezer so I made some into popsicles which was fun. Play with the flavors by infusing herbs (rosemary, basil for example) or add spices like ginger, anise, almond, hazelnut. Some serving suggestions are berries, purees, over a crisps or cobblers.

Lemon Coconut Kefir Ice Cream/Popsicles:

1 lemon, zest of chopped finely and juice of

1 2/3 c Coconut Kefir

1/3- 1/2 c maple syrup (depends on how sweet you want it)

1/8 tsp real salt

1 tsp vanilla (almond, hazelnut, mint)

2 tsp Amaretto (I used this one and loved it), Limoncello, Maker’s Mark, Frangelico…whatever flavor you like, double check if gluten free. They would all be great!

(celiac.com)

 

Directions:

1) Put it all in a blender and puree.

2) Chill for an hour (optional).

3) Spin it. Chill for an hour as a soft serve and or place in popsicle trays. See introduction for variations.

 

 

 

 

 


Chocolate and Berry Swirl Almond Ice Cream

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Hi all! I decided to try making a processed sugar free version of my original Chocolate ‘Nuf Said Ice Cream recipe posted last summer with less of the arrowroot powder. I also used all almond milk, omitting the coconut to decrease the fat. I am very pleased with this light and refreshing version that still has a lot of great flavor.

Chocolate and Berry Swirl Almond Ice Cream:

! 1/4 c plus 1/4 c almond milk, unsweetened (or 1 1/2 c divided)

1/4 coconut sugar

1/4 c maple syrup

1 oz unsweetened chocolate

1/8 c cocoa powder

1/4 tsp salt

2 tsp arrowroot powder

Berry swirl see below

 

Directions:

1) Whisk together the 1/4 c milk and arrowroot powder. Set aside.

2) Place the 1 1/4 c milk, sugars, chocolate, cocoa and salt in a pan and bring to a bowl, whisking often.

3) Whisk in the milk/arrowroot mixture. It will thicken slightly. Add vanilla and cool.

4) Make the berry swirl. See below. Cool.

5) One all is cool. Spin the ice cream. Once done, fold in the swirl and freeze.

 

Berry Swirl:

1 pint of berries (I used strawberries but they are all in season and beautiful.

2 Tbl water

2 Tbl fresh squeezed o.j.

1 Tbl honey

Pinch of salt and any other flavors (cinnamon, ginger…)

1/2 tsp vanilla

1) Simmer all the ingredients except vanilla about 20 minutes. Puree with whatever blender you have (immersion works great).

2) Add vanilla.

3) Strain if you would like. I didn’t but that is a textural preference. Use as much in the ice cream as you would like. I had some leftover that I enjoyed as jam the morning.