You won’t believe how easy it is to make probiotic vanilla coconut ice cream! Satisfy your craving for a sweet treat and feel good about the simple ingredients it has in addition to the probiotic power of water kefir grains. Plus, this is a keto friendly recipe when used with Swerve and a dairy free vegan recipe.
MAKES: around 4 cups
2 cans coconut cream (not milk)
1/4 cup water kefir grains
1/2 cup sweetener of choice
2 tsp pure vanilla extract (add more until if you prefer)
1 vanilla bean pod (optional)
Pinch of sea salt
Begin by fermenting the coconut cream. Add both cans to a brewing jar, then add the grains. Stir well to incorporate into the cream and grains. Leave in a consistently warm place for 24 hours, covered but not sealed.
After 24 hours, coconut cream should be lightly fermented. It may taste slightly sour. Warm the outside of the brewing jar by soaking it in hot water so the coconut cream becomes liquid. Once it’s loosened up, strain into a bowl using a nylon strainer. Rinse the grains well under warm tap water to remove all coconut residue and return them to dormancy.
Add the sweetener and vanilla to the fermented coconut cream. If using a vanilla pod, slice open with a knife and use a spoon to scrape the seeds out. Blend all ingredients together until the mixture is frothy.
Pour into a bowl and freeze.
Enjoy your probiotic vanilla coconut ice cream by scooping it into a tall glass of Root Beer Water Kefir to re-create a classic root beer float!