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Coconut Almond Kefir Ice Cream

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Kefir with Fruit
Kefir with Fruit

If I had to choose only one cultured food, which would it be? If I were banished to a desert island, which one would I take to live with me, leaving the others behind? I really love them all, and it kills me to think about choosing just one. But if I had to choose, it would be milk kefir – mainly because of the benefits I received immediately when I started to consume it.

It was the first cultured food I tried, and it convinced me of its power. My blood pressure lowered, my joint pain in my knee went away, and my blood sugar normalized. When I would stop consuming kefir, all those symptoms started to return – so I became a believer. After multiple episodes of stopping, then resuming my consumption of kefir, I was convinced that it truly was the kefir that was allowing me to heal my body.

That’s when I started doing research and saw that homemade kefir has five times the amount of good bacteria than store bought kefir. Store bought kefir has 10 different strains of good bacteria – compare this with homemade kefir which has over 50. This creates health benefits like no other food on the planet.

I used to lay in bed at night and see how many of these good bacteria I could remember and pronounce. It was like learning to pronounce the name of a good friend.

My kefir has taught me many things:

  • I am made of ten trillion bacteria, 99% good or harmless.
  • Kefir calms down inflammation.
  • Kefir reduces stress.
  • Kefir helps me feel nourished and not hungry.
  • Kefir lowers my blood pressure.
  • Kefir improves digestion.
  • Kefir makes serotonin in the brain and helps me feel fantastic.
  • Kefir makes my skin glow and makes it smooth.
  • Kefir eliminates joint pain.
  • Kefir keeps my blood sugar stable.

These are just a few of the things it has personally done for me, and there are many more wonderful things it has done for others.

If you really want to know and understand kefir, then look at all its special bacteria and yeast helpers. You don’t have to know how pronounce them all, you just have to consume them. Then kefir does the work and you receive the benefits. This is how it was always meant to be.

Kefir grains contain over 50 different types of yeast and bacteria existing in a symbiotic relationship.
Click to view the types

Coconut Almond Kefir Ice Cream
This is a new recipe and a great way to enjoy kefir with coconut or almond milk. Remember, you can make kefir in any kind of milk.~Donna
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Ingredients
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Instructions
  1. Place kefir cheese, almond and coconut milk, vanilla, and sweetener into a blender and blend for 15 to 20 seconds.
  2. Add to ice cream freezer and freeze according to manufacturer's instructions.
Toasted Coconut
  1. Preheat oven to 400 degrees and place shredded coconut on a baking sheet.
  2. Place baking sheet in oven and bake for 5 to 7 minutes or until coconut is toasted brown.
  3. Sprinkle ice cream with toasted coconut.
Recipe Notes

I use stevia to sweeten my kefir ice cream. I like to use different versions together - such as a liquid and a powdered version of stevia. When used together, they seem to work better. For a regular sweetener, honey, Sucanat, or coconut sugar are good choices. Add more than 1/4 cup if you need it sweeter.

CulturedFoodLife.com

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16 Responses to "Coconut Almond Kefir Ice Cream"
  1. Hello 🙂
    I’m wanting to make some kefir ice cream for my kids, but I was told freezing kills the good bacteria. Thoughts?

  2. Hi Donna,
    I’d really love to make this Coconut Kefir ice cream bit I’m not sure where to get Coconut kefir. I do know where to get the Kefir yogurt drink sold in the dairy/yogurt section of the grocery store… Is that the same thing as Kefir cheese?
    Thanks,
    Jenni

  3. Donna,
    This recipe calls for coconut milk. Do you mean the kind in a can or the kind in a refrigerated box?
    Thanks!
    Beth

  4. Hi Donna, I’m emailing you again because I hadn’t heard back from you from my first message. I want to become a member, filled out all the info and it said my email wasn’t complete, in fact it was you have been sending me emails. I also want to order your book, and your trilogy dvd for the special price. I thought maybe you’re away, but thought it may be a good idea to message you again just in case you didn’t receive my first message. Thanks so much, love your site!!!! Susan

  5. I just saved this recipe for the Coconut Almond Ice Cream, and it does sound delicious.
    Can’t wait to make some, I so LOVE ice cream.
    Thanks!!!

  6. Hi Donna! Love your blog. I’ve been making kefir for a few years…I make a quart per day and am happy to report that I sell it to friends and family who have experienced it’s amazing benefits. I made kefir cheese last night and today I whipped it with dill, lemon, garlic, salt and pepper as a dip for french fries instead of sugary ketchup. It was delicious. Do you think the garlic would effect the bacteria in the kefir, maybe just the yeasts??
    Also, I saw a comment on another post of yours that it’s the cream that makes the yeasty taste? I used to steal most of the cream off of my raw milk to use in coffee, but started leaving it in thinking it make the kefir “creamier”. But if that’s what makes the yeasty flavor…I think I’ll go back to skimming it.

  7. Just a quick question. Do you use water grains? I know you make the sodas? is that related to water grains? thanks,

  8. I think Bev might see a lot more benefits also from a daily intake of kefir, rather than once a week.

  9. You mentioned something like, “Just start with something cultured”, so I decided to add, periodically, Kefir to my diet. I don’t remember the name of a store bought Kefir you recommended, but I found that one at Aldi’s on Blue Ridge and it was about $3.00 but it did have fruit as well as sugar in it.

    I just found one at Trader Joe’s which doesn’t have sugar! Here’s the info: It’s Trader Joe’s Lowfat (which it was full fat) 1% milkfat Kefir plan Cultured Milk. (They also have it in fruit flavored bottles but I’m guessing those have sugar in them). It’s $2.99 for a quart.

    The ingredients are: Pasteurized Grade A cultured lowfat milk, pasteurized gradeA nonfat milk, inulin (dietary fiber), vitamin A Palmitate, Vitamin D3, L. Casei, L. Lactis, L. Acidophilus, L. Plantarum, L. Rhamnosus, B Bacterium, Longum, Leuconostoc Cremorus, B. Bacterium Breve, Streptococcus Diacetylactis, Sacchorumyces Florentinus. Cultured after pasteurization.

    Now, a sidepoint: Though I’ve added Bubbies Sauerkraut/juice, some Kefir, some yogurt, TJs inexpensive unrefrigerated AND more expensive refrigerated probiotics, I don’t notice that I look or feel better. (I don’t use all of them consistently – one day I’ll take refrigerated probiotics on (required) empty stomach, the next day, the unrefrigerated type, Kefir 6 oz about once a week, Bubbies Sauerkraut & juice about 3 times a week… ) I still do drink coffee with organic Half & Half & I crave sweets & simple carbs so I attempt to limit them. Any ideas??

    • You will receive a ton more benefits and I mean a lot more with homemade versions of these. Although these are good they often sit a long time on store shelves and the bacterias are diminished. For instance. Store bought kefir has 10 probiotics but homemade has 50 +. The same with cultured veggies store brought products. Try the homemade and you will see a difference that can be dramatic.

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