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Body Ecology
Bauman College

Cultured Strawberry Ice Cream: our probiotic recipe

If you have digestive issues, GBS+autism, Candida – or another health condition where a gut flora imbalance may be present – ice cream is usually a “no-no” because of its high sugar content.

Sugar feeds the bad guys in your gut and adds to your physical pain each time you eat it. Best to kiss sugar goodbye. Easier said than done, I know.See, the pathogens that live in your body can’t grow without the food that they thrive upon. Sugar being one of their faves.

I scream, you scream, but kids really scream for ice cream

So, what to do when the heat of summer hits and all you want is ice cream?!? Believe me, I get this. I’ve gone years without ice cream. But, once I had kids (both born with gut issues – food sensitivities/bloating) I knew I couldn’t deprive them in the same way.

Kids are born with a natural sweet tooth. Think breast-milk. Watching them watch their friends lap up ice cream was pure torture. My kids don’t beg, but that look in their eyes. Oh, it gets me every time. I could write a whole cookbook from all the recipes that I’ve created after seeing that look. It’s what inspired me to create this recipe 😉

Why culture?

Making Raw Ice Cream 1When we culture the cream with starter* before churning it, we are breaking down the milk protein (casein) and converting the milk sugar (lactose) into lactic acid. Both of these additional steps make the dairy cream easier-to-digest and probiotic-rich.

Cream in this form can often be handled by those with gut issues. Though, I find it best to be on a gut healing protocol like B.E.D. for 3+ months before treating yourself with ice cream. No matter how ‘cultured’ it may be. Dessert comes after the hard stuff right?!

Sweeten things up

Stevia is also what we use to sweeten things up. This natural sweetener doesn’t feed the bad flora living in your gut. Nor does it affect your blood sugar making it ideal for those with diabetes. Either way, it makes a yummy summer treat!

Making homemade ice cream is worth the effort, esp. when it may be the only option that you have to enjoy it. I love knowing that my kids are getting a sweet treat with a bunch of brain-building fats in it. One that won’t slow them down in pain after eating it.

One bright yummy morning

So Excited!!

Last week I woke to a hot summer morning and looked out the window ☀ Our strawberries were red and ripe in the garden and all I could think was strawberry ice cream…For breakfast! Which is perfect because we haven’t eaten fruit at any other time of day for over 7 years now.

Food combining is something I learned from The Body Ecology Diet (B.E.D.). It’s possibly the one best thing that turned around my digestive issues. I talk about it all the time. My husband and I made this food combining chart to make this all easier to understand and do!

Kisses and twirls

Anyhow, the kids loved my ice cream idea and their response was nothing short of joyful. I got kisses splattered on my cheeks and spins of delight.

I had raw cream culturing* on my counter, so the boys gathered the berries. Below is our recipe. I usually wait to go public with a recipe until I make at least 3 x’s (more like 30!), but we like the results, and summer is short, so here it is.

We rarely eat sugar, so if you have a sweeter tooth you may want to play with this recipe. Make it your own. Making ice cream is a forgiving process and lends itself to many variations. Add in blueberries, almonds, orange extract, so much fun!

Cultured Strawberry Ice cream

Serves: 4


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

Pinch of sea salt

Handful of strawberries


  1. Place all the ingredients, but the berries, into the blender and mix well.
  2. Add to ice cream maker, along with the strawberries, and process according to the directions of your ice cream maker.
  3. Enjoy immediately or transfer to a bowl for freezing.

Cooking Tips

  • Careful about adding too much stevia as they can “trick” your palate with a hint of bitterness to activate the sweetness receptors. How’s that for getting my geek on?! But, really. If you add too much stevia it’ll 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 the ingred’s. Cover with plastic wrap and place in freezer for 1 hr. or until the mixture begins to freeze around edges. Take out and give it a good stir. Replace plastic wrap and return to freezer for an hour. At the 2 hour mark, take it out and blend it well. Replace the plastic wrap and freeze until it’s firm enough to stay in the bowl, but soft enough to dip into – usually a total of 6 hrs.


*Use a culture starter 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 the small intestine, yet Lb. Plantarum is strong and survives to keep your gut full of good flora. My top choice culture starter is here 

May all bellies be happy!

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