Kefir Ice Cream
Prep time: 
Fermentation time: 
Yield: About 1.5 quarts/liters
  • 3 cups (720 ml) whole milk kefir
  • 12 ounces (350 ml) heavy cream or kefir cream
  • 3 eggs
  • ½ cup / 125 ml / 170g honey
  • 2 tsp. (10 ml) vanilla extract, or 2 whole vanilla beans
  • ½ tsp. (3 ml) fresh grated lemon zest.
  • 1 tsp. (5 ml) fine sea salt
  • (Optional for Chocolate base) ¾ cup/190 ml (60g) Dutch process cocoa powder
Optional Mix-ins (total 1½ cups or 350 ml)
  • ½ cup (120 ml) chocolate chips
  • ½ cup (120 ml) toasted coconut shreds (sweetened or unsweetened)
  • ½ cup (120 ml) hazelnuts, walnuts, pecans, or other nuts or seeds, diced
  • 1 cup (250 ml) crushed fresh fruit (berries, peaches, cherries, etc.)
  1. Chill ice cream machine bowl at least 24 hours. (I store mine in the freezer so it's always ready!)
Make milk Kefir
  1. See recipe for milk kefir
Make Kefir Cream (Optional)
  1. In a pint-sized jar, add 12 ounces heavy cream and ¼ cup finished milk kefir. Stir occasionally. Wait 24-48 hours, or until cream thickens and tastes sour. See full recipe.
Prepare & Chill Base
  1. Add eggs and honey to a 3 quart or larger pitcher or mixing bowl with a pouring spout. Beat until incorporated.
  2. If using vanilla beans, split beans lengthwise, and scrape out the insides into mixing bowl. Add long bean pod pieces (3" or longer) to mixing bowl. If not, add vanilla extract.
  3. Add kefir, cream or kefir cream, salt, and lemon zest to pitcher/bowl. Whisk to combine.
  4. Place mixture in refrigerator to chill overnight or up to 8 hours.
Make Ice Cream
  1. Fish out vanilla bean pods from mixture.
  2. Whisk ingredients together (settling may have occurred during chilling).
  3. Follow machine instructions for making ice cream. Be careful not to overfill the machine, otherwise it may overflow or not freeze properly.
  4. When mixture has aerated and resembles soft-serve ice cream (usually 15 minutes for most machines), add the mix-ins. Let machine run a few more minutes.
  5. Scoop ice cream into jars or wide container(s).
  6. Harden in freezer overnight, at least 8 hours.
Recipe by Fermenters Club at