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Probiotic Chocolate Ice Cream
Although the recipe calls for both cream and milk, depending on your preference, feel free to substitute cream for all or part of the milk.
Servings 2 Quarts
Ingredients
- 2 cups full fat coconut milk OR raw grass-fed cream
- 1 1/2 cups plain kefir
- 2 cups raw whole milk
- 1/2 cup cocoa powder
- 1/2 to 1 avocado ripe
- 3 organic or pastured egg yolks
- 2 tablespoons vanilla extract
- 3/4 cup sucanat powdered* OR 3/4 cup date pieces
Instructions
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Combine all ingredients in high-powered blender.
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Blend until smooth.
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Chill thoroughly.
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Finally, freeze according to your ice cream maker’s instructions.
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Serve immediately or put in the freezer to harden for 1 hour.
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If frozen much longer, it gets hard. But, on the plus side, hard ice cream = milkshakes!
Recipe Notes
*For powdered Sucanat, grind until fine in a food processor or Vitamix.