Mango Kefir Ice Cream w/o Ice Cream Maker
You will love this mango kefir ice cream for the probiotic benefits. If you are looking for a summer dessert to make with your milk kefir grains, this mango kefir ice cream is a tasty treat and uses only 4 ingredients. Mango and kefir are a perfect match in flavour. I will show you some tips for achieving the best results without an ice cream maker.
Servings 2 quarts
Calories 2440kcal
Ingredients
- 2 cup organic whole milk
- 2 cup organic heavy cream
- 4 cup frozen mango
- 1/2 cup raw honey
- 2 tsp milk kefir grains
Instructions
- Place the milk kefir grains in the mixture of whole milk and heavy cream. Cover the jar with a lid or cloth. I use a lid as I like to shake the jar a few times during fermentation to allow the bacteria and yeast to evenly distribute.
- Ferment for 12 -24 hours until the milk and heavy cream just turn creamy like a yogurt, but before separating into whey and curd. The fermentation time may vary, depending on the temperature and amount of ingredients used.
- Remove the milk kefir grains. If the fermented milk and heavy cream have separated into whey and curd, it is still ok to use. They will be blended together in the next step.
- Combine the milk and cream kefir finished in the last step, frozen mango, and honey together. Blend until smooth with a blender or food processor.
- If you have an ice cream maker, pour the mixture into the ice cream maker to make ice cream. If not, pour the mixture in a pre-chilled container and place in the freezer. Every hour or so, re-mix the ice cream contents with a spatula, or even better re-blend with a blender for a couple times when the ice cream is partially frozen.
- In about 5-6 hours in the freezer, the ice cream should be ready.
Notes
- Calorie calculation is based on the full recipe.
- See blog post for more tips on making ice cream without an ice cream maker.
- See video instruction.
Nutrition
Calories: 2440kcal