For anyone healing a digestive issue, GBS+, diabetes, autism, Candida – or other health condition where a yeast/bacterial imbalance may be present – ice cream is often a “no-no” because of its high sugar content.
By culturing the cream before churning it into ice cream (and using stevia to sweeten things up) you too can enjoy a well-loved summer treat!
Making homemade ice cream is well worth the effort, especially when doing so is only option you have to enjoy it.
As a mother of two boys, both born with digestive issues (food sensitivities, bloating, etc.), I do all I can to prepare food they can enjoy and eat without feeling uncomfortable after. So, when my kids woke last week to a hot summer day I tossed out the idea of making homemade ice cream for breakfast.
Of course the response was nothing short of joyful…with kisses splattered upon my cheeks and little spins of delight!
Luckily, I happened to have raw cream culturing* on my kitchen counter and ripe strawberries in the garden! Below is the recipe that we made up. I typically wait to go public with a recipe until I make at least 3 times (more like 30), yet we liked the results and summer is short so here it is!
Play with it…make it your own. Making ice cream is a very forgiving process, lending itself well to variations. Add in blueberries, shaved coconut, almonds, chocolate stevia extract, mint extract, etc.
Cultured Ice cream Recipe
2 cups (480 ml) cultured whipping cream
1-2 fresh, raw egg yolks (pasture-raised)
½ teaspoon (2 ml) vanilla extract
½ teaspoon (2-3 ml) liquid stevia extract or 3/4 teaspoon (4 grams) green stevia powder
1 pinch sea salt
1 handful of strawberries
- Place all ingredients, but the berries, in the blender and mix well.
Add to ice cream maker and process according to the directions of your ice cream maker
Enjoy immediately or transfer to a shallow container for freezing.
- Do not add too much stevia or extract. Both “trick” your palate with slight hint of bitterness to activate sweetness receptors. But, if you add too much stevia or extract, it may taste bitter.
- If you have dairy sensitivities, swap full-fat coconut milk for the cream.
- Don’t have an ice cream maker?? Use a mixing bowl and pour in mixed ingredients. Cover with plastic wrap and put in freezer for 1 hr. or until mixture begins to freeze around edges. Take out and give ice cream a good stir and replace plastic wrap. Return to freezer for another hour. At 2-hour mark, take it out and beat again or place in blender. Replace plastic wrap (again!!) and allow ice cream to freeze until firm enough to stay in bowl but soft enough to dip – usually a total of 6 hours.
*Best to use a culture starter to culture cream that contains quality probiotics, particularly Lb. Plantarum – one of the heartiest strains you can put in your body. Most probiotics get destroyed by antibiotics, fluoride, stomach acid, chlorinated water, etc. before reaching small intestine, yet Lb. Plantarum is strong and survives to keep our gut rich in good flora. Purchase culture starter here
May ALL bellies be happy!