Off-Grid Lime Kefir Ice Cream With Fermented Blueberry Syrup

You can make this rich, creamy probiotic ice cream in under 10 minutes, no machine needed! Top it with fermented blueberry sauce for a sweet yet tart, heavenly treat. Serves 4.
Course Dessert
Author Dawn Yoder


For the Fermented Blueberry Sauce:

  • 2 pints blueberries fresh, washed and mashed well
  • 1/4 cup coconut syrup or maple syrup
  • 4 tablespoons whey

For the Lime Kefir Ice Cream:


To make the Fermented Blueberry Sauce:

  1. To a sterilized quart jar, add blueberries, coconut syrup, and whey. Mix well.
  2. Tightly cover and leave at room temperature for 24 to 48 hours.
  3. When berries are fermented to taste, puree in a blender. Or, use a mortar and pestle.
  4. Stir or shake before serving as the juice will separate over time.

To make the Lime Kefir Ice Cream:

  1. In a quart-sized freezer bag, combine kefir, coconut syrup, vanilla, MCT oil, lime juice, lime zest, and sea salt.
  2. Seal the bag -- well!
  3. In a gallon-sized freezer bag, add a layer of crushed ice and 1/2 cup iodized salt.
  4. Put the quart bag with the ice cream mixture into the gallon bag.
  5. Add another layer of ice and the remaining salt on top.
  6. Seal the bag well and shake, shake, shake for 7 to 10 minutes until you achieve your desired texture. (Get your kids to help!) You may want to use oven mitts or wrap the bag in a towel.
  7. Top with fermented blueberry sauce and enjoy! It's best eaten right away as it will freeze pretty hard in the freezer.

Recipe Notes

*Use juice instead of zest if you don't like bits in your creamy ice cream.