Kefir Ice Cream
Prep time: 
Fermentation time: 
Total time: 
Yield: About 2 quarts/liters
  • 3 cups / 24 fl. oz. / 720 ml whole milk kefir
  • 12 ounces/350 ml heavy cream or kefir cream
  • 3 eggs
  • ½ cup / 125 ml / 170g honey
  • 2 teaspoons/10 ml vanilla extract, or 2 whole vanilla beans
  • 1 tsp./5 ml sea salt
  • (Optional for Chocolate base) ¾ cup/190 ml (60g) Dutch process cocoa powder
Optional Mix-ins (total 1½ cups)
  • ½ cup chocolate chips
  • ½ cup toasted coconut shreds (sweetened or unsweetened)
  • ½ cup hazelnuts, walnuts, pecans, or other nuts or seeds, diced
  • 1 cup crushed fresh fruit (berries, peaches, cherries, etc.)
  1. Chill ice cream machine bowl at least 24 hours (up to 2-3 days).
Make milk Kefir
  1. See recipe
Make Kefir Cream
  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 mixing bowl. Beat until incorporated.
  2. If using, split vanilla beans lengthwise, and scrape out the insides into mixing bowl. Add long bean pod pieces (3" or longer) to mixing bowl.
  3. Add all other ingredients before "Optional Mix-ins" section. Mix 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.
  4. When mixture resembles soft-serve ice cream, add mix-ins. Let machine run a few more minutes.
  5. Scoop ice cream into jars or container. Harden in freezer at least four hours, preferably 8 hours.
Recipe by Fermenters Club at