Vegan Kefir Ice Cream
Prep time: 
Fermentation time: 
Total time: 
Yield: About 1.5 quarts/liters
  • 1 can (400 ml, 13.5 oz) coconut milk
  • 1 can (400 ml, 13.5 oz) coconut cream
  • 120 ml (1/4 cup) finished water kefir
  • 100 grams (4 oz.) raw cane sugar
  • 2 tsp. (10 ml) vanilla extract, or 2 whole vanilla beans
  • ½ tsp. (3 ml) fresh grated lemon zest
  • ½ 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 Water Kefir
  1. See recipe for water kefir or use plain (unflavored) store bought water kefir
Prepare & Chill Base
  1. Add coconut cream, water kefir, sugar, lemon zest and sugar to a 3 quart or larger pitcher or mixing bowl with a pouring spout. Whisk or stir to combine.
  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. 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. Pour mixture in slowly, being 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 (15-25 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