For anyone healing from group B strep, diabetes, autism, Candida (or any other health condition where a yeast/bacterial imbalance is present), ice cream is often off the list due to its high content in sugars. By culturing the cream before turning it into ice cream – and using stevia to sweeten things up a bit – you too can enjoy a well loved summer treat!
Making homemade ice cream may not be for everyone – yet is well worth the effort, especially when doing so is the only option you have of being able to enjoy it.
If you have dairy sensitivities, swap coconut milk for the cow cream.
As the mother of 2 boys, both born with digestive disorders (food sensitivities, bloating, diarrhea, etc.), I do all I can to prepare foods that they can both enjoy and comfortably eat without suffering after. So, when my children woke late 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!
I do all I can to prepare foods that my kids can enjoy & comfortably eat without suffering afterwards.
Luckily, I happened to have raw cream culturing* on the kitchen counter and ripe strawberries in the garden! Below is the recipe that the boys and I made up. Though I typically wait to go public with a recipe until it’s been made at least 3 times (more like 30), we thought the results were pretty good, and the summer short, so we are sharing it right away!
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 and so on.
Recipe for Cultured Ice cream
2 cups (480 ml) cultured whipping cream or coconut milk*
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.
Tip: 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.
Note: Culturing the cream is a healthy step to take, especially when you are suffering from a yeast, viral or bacterial imbalance.
Don’t Have an Ice Cream Maker?
If you don’t have an ice cream maker, use a mixing bowl that’s just large enough to hold the ingredients. Pour in the mixed ingredients and cover with plastic wrap and put the bowl in the freezer for 1 hour, or until mixture begins to freeze around the edges. Take it out of the freezer and give the ice cream a thorough stirring. Replace the plastic wrap and return to the freezer for another hour. At the 2-hour mark, take the ice cream out and beat again or place in a blender. Replace the plastic wrap and allow the ice cream to freeze until it’s firm enough to stay in the bowl but soft enough to dip – usually takes a total of 6 hours.
*For anyone healing from a digestive disorder, it’s best to use a culture starter to culture the cream or coconut milk that contains high-quality probiotics, particularly Lb. Plantarum – one of the heartiest strains you can put in your body. While most probiotics get destroyed by antibiotics, fluoride, stomach acid, chlorinated water, etc. before they reach the small intestine, Lb. Plantarum does not, thus it can survive and keep us strong and balanced!!
May All Bellies Be Happy!!