It’s been such a long time since I’ve posted a recipe here on Mommynificent, but I have so many I want to share! They are jotted down here and there and everywhere, and the time has come for me to start sharing them.
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As many of you know, I am a Trim Healthy Mama! I have followed the THM plan for four and a half years now, and I can’t imagine ever eating any other way. It has completely become a way of life for me. My first year doing it was while living in Malaysia so I know it can be done simply and with very little access to special ingredients.
I’m excited to begin sharing with you some of our family’s favorite recipes and how we’ve made the THM lifestyle work for us! If you want to see some of our family favorites that I have posted, you can check out the Recipe archives any time; there’s even a tab up on the menu bar that will take you straight there! They aren’t all marked for THM yet, but they all fit the plan or are easily adaptable. I’m planning to update them as soon as possible, but if I haven’t gotten to it yet and you have a question about adapting them, please ask in the comments and I’ll respond quickly!
Okay, so without any further ado, here is our go-to recipe for kefir ice cream. We make this A LOT! Like 3 or 4 times a week, a lot. I especially love to make it after dinner if my littlest ones haven’t eaten particularly well because it’s ice cream so they love it, but it’s so very good for them and fills their little bellies with protein which helps them sleep all night and makes mama happy!
Ingredients for the base:
- 6 cups kefir (I use homemade double-fermented kefir made from skimmed raw milk so that my ice cream will be both low-carb and low-fat. Any type of kefir will do; just be aware that the kind you choose will determine your carb and fat amounts in the finished product.)
- 1/4 cup erythritol or xylitol to taste (you can use sugar if you are not trying to be sugar-free)
- 1/4 tsp stevia (I use THM’s stevia.)
- Fruit – 3/4 cup any kind of fruit – Choose berries to stay in low-carb territory. Other fruits like mango and peach are delicious for THM E meals!
- Chocolate – 1/2 cup cocoa powder – I usually increase the sweetener up to 1/2 cup erythritol and 1/2 tsp stevia to taste to combat the bitterness of the cocoa. A little vanilla goes nicely with this flavor. Other flavor extracts could be fun too!
- Mint – 1 handful of spinach + 2 or 3 drops of peppermint essential oil OR 1 tsp peppermint extract
- Coffee – 2 Tbsp instant coffee granules – Again, I usually increase the sweetener up to 1/2 cup erythritol and 1/2 tsp stevia to taste to combat the bitterness of the coffee. Flavor extracts are a lot of fun to play with with this flavor. Basically, any flavor you like with your coffee can work here. Our favorite is to add ground cinnamon and/or caramel extract and a little salt, but other yummy options include vanilla, hazelnut, raspberry, and orange extracts (or orange essential oil). You can also add cocoa powder for mocha flavor with or without the above extracts. So many options!
Other options and notes about this recipe:
This recipe is extremely flexible and forgiving and we don’t usually even measure anymore. We are always throwing in a little of this or a pinch of that, but this is where we start. (Sometimes I even sneak in veggies like frozen cauliflower or okra or extra vitamins by adding baobab powder, but please don’t tell my kids!)
If you need help getting kefir grains or essential oils, let me know and I’ll be happy to help you out!
You should taste every batch before you churn it into ice cream. Kefir varies in its sourness between batches and fruit also varies in its sweetness. Make sure it is sweet enough before you churn it or you will not like it. You can substitute 1/4 to 1/2 cup THM Super Sweet in place of both sweeteners in the recipe. Any other sweeteners will work including monkfruit, honey, and maple syrup – you will just have to play with your ratios until you get to a taste you like.
Sometimes, especially for the chocolate and coffee flavors, I don’t want it quite so tangy so I will substitute almond milk or heavy cream for up to half of the kefir. (Using almond milk keeps it low-carb and low-fat or THM FP. Heavy cream makes it simply low carb or THM S.)
Adding a Tbsp of vegetable glycerin is totally optional but helps the ice cream to be more scoopable if you end up storing it in the freezer. Otherwise, it gets rock hard and you need to give it a little time to soften.
Put your chosen ingredients in the blender and blend until completely smooth.
Pour into your ice cream maker according to the instructions in the manual. I absolutely love my Cuisinart one from Amazon. With this amount of kefir, we are able to fill it once, make ice cream and quickly scoop it out, and then we pour the rest in without washing it and it fills it about halfway and we run it again. We have found it actually makes it easier to clean to run it with some in a second batch because the ice cream maker scrapes the sides for you! The second batch doesn’t harden quite as well, but we usually eat the first batch and then the second one goes in the freezer so it all works out.
I hope you enjoy this recipe! I’m excited to hear your thoughts and how you adapt it so your family loves it. If you come up with any great new flavor ideas, please let us know. We are always looking for new ideas!