For anyone healing a digestive issue, GBS+, diabetes, autism, Candida – or other health condition where a yeast/bacterial imbalance is present – ice cream is often off the list due to its high sugar content.
By culturing the cream before turning 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 the only option you have to be able to enjoy it.
As a mother of 2 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 children 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 kitchen counter and ripe strawberries in the garden! Below is the recipe that the boys and I made up. I typically wait to go public with a recipe until it’s been made at least 3 times (more like 30), yet we thought the results were pretty good and the summer short so we’ll share it right away.
Play with it…make it your own. Making ice cream is a 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
1. Place all ingredients, but the berries, in the blender and mix well.
2. Add to ice cream maker and process according to the directions of your ice cream maker
3. Enjoy immediately or transfer to a shallow container for freezing.
- Be sure not to add too much stevia or extracts. Both flavorings rely on “tricking” your palate with the slightest hint of bitterness to activate sweetness receptors. If you add too much stevia or extract, the end product 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 the mixed ingredients. Cover with plastic wrap and put bowl in freezer for 1 hr. or until mixture begins to freeze around edges. Take out of freezer and give ice cream a good stir. Replace plastic wrap and return to freezer for another hour. At 2-hour mark, take ice cream out and beat again or place in a blender. Replace plastic wrap and allow ice cream to freeze until firm enough to stay in bowl but soft enough to dip – usually a total of 6 hours.
*It is best to use a culture starter to culture cream or coconut milk that contains high-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 they reach small intestine, yet Lb. Plantarum. This strain is strong and survives to keep us strong and balanced. Purchase culture starter HERE
May ALL bellies be happy!