Cultured Strawberry Ice Cream …. for breakfast!! 🍓
One hot summer morning, I woke and looked out the window ☀ to see ripe, red strawberries in our garden. All I could think was strawberry ice cream …. for breakfast! The kids loved the idea and their response was nothing short of joyful with a splattering of kisses on my cheeks and spins of delight.
I had cultured cream* in the fridge, so the boys picked berries to make the recipe below. I usually wait to go public until I make a recipe at least three times (more like 30), but the results are decent enough and summer is short!
When you culture cream with starter* before churning, it becomes a pre-digested food, meaning the milk protein (casein) is broken down by the probiotics in the starter, plus the milk sugar (lactose) is converted into lactic acid … which is healthy for the gut. Both these steps make an otherwise dense food, easier-to-digest and probiotic-rich.
In its cultured form, cream is often well-tolerated by those with lactose intolerance. That said, if you are on a gut protocol, like The Body Ecology Diet (B.E.D.), you may want to eliminate all forms of dairy for the first 3 months of your healing.
Sweeten things up
I use stevia to sweeten things up. Stevia is a natural sweetener that does not feed excess pathogenic microorganisms living in your body. Stevia also does not affect blood sugar, making this naturally sweet plant an ideal one for those with diabetes or yeast overgrowth.
Life is like ice cream, enjoy before it melts.
Cultured Strawberry Ice cream
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
- Place all the ingredients, but the berries, into the blender and mix well.
- Add to ice cream maker, along with the strawberries, and process according to the directions of your ice cream maker.
- Enjoy immediately or transfer to a bowl for freezing.
Tips & Tricks
- Careful not to add too much stevia, otherwise you’ll get a bitter ice cream.
- We rarely eat sugar, so if you have a sweet tooth you might want to adjust the amount of sweetener.
- Making ice cream is forgiving and lends itself well to many variations; add blueberries, roasted almonds, even a splash of alcohol-free orange extract.
- Don’t have an ice cream maker? Use a mixing bowl and pour in ingredients; then cover with plastic wrap, place in freezer for 1 hour until mixture freezes at the edges, stir, freeze for 1 hour. At 2-hour mark, blend and freeze until firm enough to stay in bowl, but soft enough to dip into (about 6 hours total).
*Use a culture starter 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 reaching the small intestine, yet Lb. Plantarum is strong and survives to keep your gut full of good flora. This is the starter I like to use.
May all bellies be happy!