To a sterilized quart jar, add blueberries, coconut syrup, and whey. Mix well.
Tightly cover and leave at room temperature for 24 to 48 hours.
When berries are fermented to taste, puree in a blender. Or, use a mortar and pestle.
Stir or shake before serving as the juice will separate over time.
To make the Lime Kefir Ice Cream:
In a quart-sized freezer bag, combine kefir, coconut syrup, vanilla, MCT oil, lime juice, lime zest, and sea salt.
Seal the bag -- well!
In a gallon-sized freezer bag, add a layer of crushed ice and 1/2 cup iodized salt.
Put the quart bag with the ice cream mixture into the gallon bag.
Add another layer of ice and the remaining salt on top.
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.
Top with fermented blueberry sauce and enjoy! It's best eaten right away as it will freeze pretty hard in the freezer.
*Use juice instead of zest if you don't like bits in your creamy ice cream.
While fermenting blueberries is simple, it does take time. In very warm weather, plan on 12 hours. If you're going on a camping trip and want to take this along for topping ice cream, mixing into yogurt, or spreading as the J in your PB&J, make it before you go.
Off-Grid Lime Kefir Ice Cream With Fermented Blueberry Syrup
Amount Per Serving
Calories 431Calories from Fat 54
% Daily Value*
Saturated Fat 9g56%
Vitamin A 411IU8%
Vitamin C 23mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Off-Grid Lime Kefir Ice Cream With Fermented Blueberry Syrup https://traditionalcookingschool.com/food-preparation/recipes/off-grid-lime-kefir-ice-cream-fermented-blueberry-syrup/