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This Kefir Ice Cream is a delicious combination of fermented kefir, lemons, and thyme. If you’ve been itching to break out your ice cream maker, this recipe won’t disappoint!
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save this recipe!For my last birthday, the tulip-man gave me two gift options: 1) a multi-functional, highly practical waffle maker/grill/panini press thing, and 2) an ice cream maker.
Needless to say, I didn’t go with the practical gadget, but rather for the gadget I would never in a million years have bought myself…the ice cream maker!
This was around the time that I was finally getting comfortable drinking the kefir that my new kefir grains (i.e. kefir babies) were churning out everyday, so I threw it in the ice cream maker to see what would happen.
The result was something close to a frozen yogurt, light and tart and perfect for summer! So I wangjangled one of my favorite new flavor combos – lemon and thyme – into the mix and was left with what we’re calling Darling Lemon Thyme Kefir Ice Cream!
More frozen treats you’ll love:
- Loaf Pan Popsicles
- The Ultimate Guide to Homemade Popsicles
- Buttermilk Lemon Thyme Popsicles
- Mint Chocolate Popsicles
- Check out our cookbook, For the Love of Popsicles!
Darling Lemon Thyme Kefir Ice Cream
Ingredients
- 1/2 cup lemon juice, 120 mL
- 2 Tbsp lemon zest
- 1/2 cup sugar, 100 g
- 6 to 8 sprigs fresh thyme
- 2 cups milk kefir, 480 mL
Instructions
- Kefir Ice Cream Base: Add lemon juice, zest, sugar, and thyme to a small saucepan and set over medium heat. Cook until sugar dissolves, 3 to 5 minutes. Remove from heat and let cool to lukewarm, then stir in kefir.
- Churn: If using a self-cooling ice cream churner, pour mixture directly in and churn for 30 to 45 minutes, or until it resembles soft serve. If using a churner that requires you to chill it in advance, be sure to chill the kefir mixture in the fridge for at least 4 hours, or in the freezer for an hour before churning.
- Freeze: Transfer to a freezer-safe container and flatten with the back of a spoon. Cover with plastic wrap and freeze until firm, at least 4 hours. Set at room temperature for a few minutes before serving.
Nutrition
Nutrition information is calculated by Sarah Bond, degreed nutritionist, and should be taken as an estimate. For the most accurate nutritional information, calculate it using the actual ingredients in your recipe.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Can you use store bought brand of kefir for this recipe?
Yep! 😀
Haven’t used the Thyme and limes are abundant where I live and way cheaper than lemons. I swap out honey for half the sugar and we love it!! Thanks heaps!