Kefir Ice Cream: Dessert For Your Gut!
If there is one thing I'm passionate about, it's digestive health. After all, they don't call me the Diva of Digestion for nothing. I can tell you, your digestive health is your source for total body health.
If your digestion is not up to par, you are not alone — up to 70 million people in the United States are affected by digestive diseases. And that doesn't count people who experience digestive disruptions like gas, bloating, or constipation who do not report it to their doctors. Did you know that these digestive disturbances can lead to further health complications down the line that have nothing to do with your digestion?
To rebalance your gut and get your health back on track, you will want to replenish your good bacteria. One of the best ways to do that is to eat fermented foods every day. That's one of the three simple rules in my new book, The Skinny Gut Diet, in which I reveal the secret to permanent weight loss. (Hint: It has to do with the bacteria in your gut.)
This Kefir Ice Cream recipe is one of my favorites. It's a great way to have a sweet treat and balance your gut at the same time. You can't get that with a pint of ice cream from your local grocer.
Kefir Ice Cream
15 minutes to prepare, 1 hour to chill
Serves 12 (1 ½ quarts ice cream)
- 2 large eggs
- ¼ cup lo han (monk fruit) sweetener or ¾ teaspoon stevia liquid (flavored, if desired)
- 2 cups kefir
- 1 cup heavy cream (or kefir cream made with heavy cream)
- 2 teaspoons vanilla extract
- For chocolate: 2/3 cup unsweetened cocoa powder
- For strawberry: 1 cup crushed strawberries
- Beat the eggs well and add the sweetener. Blend in the kefir, cream, and vanilla.
- Add the cocoa powder or strawberries, if desired.
- Transfer the mixture to an ice cream maker and follow the manufacturer's instructions to make the ice cream. Place in the freezer to harden.
Check out The Skinny Gut Diet for more great recipes!
Note: This recipe contains raw eggs. Please be cautious when consuming raw eggs, as many eggs are contaminated with salmonella bacteria.
Photo courtesy of the author