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Yes, I am undoubtedly quite late to the kefir train. 😛 While I haven’t started making my own yet (I want to eventually!), I found some kefir at a discount grocery store, stocked up, and have been enjoying concocting new recipes with this tasty beverage teeming with probiotics. Yep – TASTY. I found it quite good even by itself! The brand I bought seemed to be high quality, so maybe that had something to do with my love at first gulp. The tang of the kefir plays well with strawberry, giving this “ice cream” a bright, refreshing flavor. It’s almost sherbet-like in texture. I didn’t want to call it “ice cream” since it doesn’t have any cream in it, so I called it what it is: Strawberry Frozen Kefir! I see many more flavors in my future…. I’ve already had fun turning my discount store kefir into several smoothie recipes for my next cookbook, including a mango concoction that is quite possibly the best smoothie I’ve ever put into my mouth.
Before we go any further, let’s talk about pronunciation. Kefir is not pronounced “KEE-fur.” It’s “kuh-FEAR.” 😉
The type of kefir you use will determine the fuel type of this Strawberry Frozen Kefir. If you use single-fermented low-fat kefir, it’s a THM E. If you use double-fermented low-fat kefir, it’s a THM Fuel Pull. If you use double-fermented full-fat kefir, it’s a THM S. (To learn how to make your own kefir and get more details about double fermenting kefir, check out this video by Trim Healthy Mama.)
Some details:
Some kefir (I’m specifically talking storebought kefir here) is actually lactose free, so you may still be able to enjoy frozen kefir even if you’re lactose intolerant! I used Green Valley Organics brand of low-fat kefir. It was super thick and creamy – and lactose free. (If you have a lactose allergy it would be a good idea to run this past your doctor first, though.)
Feel free to substitute your favorite fruit or berry for the strawberries in this recipe! I think peaches or cherries would be great in this with double-fermented low-fat kefir for a THM E option.
I do not recommend replacing the xylitol with a less concentrated sweetener. The sugar alcohols are important for the texture and scoopability in this recipe. Erythritol may work in its place, but I haven’t tested it to see if it has the same properties as xylitol in ice cream. I much prefer the taste (or lack thereof) of xylitol. Feel free to experiment replacing the xylitol and stevia with your favorite low-glycemic sweetener, such as Swerve, Pyure, or THM Gentle Sweet (to taste, since all of these sweeteners have different sweetness concentrations). The more volume of sugar alcohols you have, the better the texture and scoopability of your frozen kefir will be. This recipe as written actually stays pretty much scoopable even after long-term freezing. (Let it thaw for 5-10 minutes if needed.)
I don’t recommend omitting the vegetable glycerin either. It helps keep the ice cream from sticking to the ice cream maker and vastly improves the creamy texture of the ice cream. I buy this brand from Amazon. Wondering what ice cream maker to buy? This Cuisinart model works like a charm!
You may also enjoy:
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STARTING THM
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my recipe index
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recipe index by fuel type/allergy/theme
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All my ice cream recipes
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Basic Vanilla Scoopable Ice Cream
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Classic Strawberry Ice Cream
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Basic Dairy-Free Ice Cream
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Your Healthy Ice Cream FAQs Answered
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission (but your price doesn’t change).
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- 3 c. milk kefir
- 2 c. sliced strawberries (fresh or frozen)
- ¼ c. xylitol (or more, to taste)
- 1 T. vegetable glycerin
- 2 tsp. vanilla extract
- 3/32 tsp. (3 doonks) THM Pure Stevia Extract Powder
- Blend the ingredients until smooth. Churn in a 1½-qt. automatic countertop ice cream churn (I use this Cuisinart) according to manufacturer's directions. Transfer the frozen kefir to a shallow airtight container and enjoy immediately or freeze to firm up to your desired consistency. (I like the frozen kefir best when it's a little firmer.)
- Leftover frozen kefir is actually nearly scoopable right out of the freezer, and it gets even softer as it sits at room temperature for a few minutes.
-Some kefir is actually lactose free, so keep that in mind if you have allergies. I used Green Valley Organics brand of low-fat kefir. It was super thick and creamy - and lactose free. (If you have a lactose allergy it would be a good idea to run this past your doctor first, though.)
-Feel free to substitute your favorite fruit or berry for the strawberries! I think peaches or cherries would be great in this with double-fermented low-fat kefir for a THM E option.
-I do not recommend replacing the xylitol with a less concentrated sweetener. The sugar alcohols are important in this recipe. Erythritol may work in its place, but I haven't tested it to see if it has the same properties as xylitol in ice cream. I much prefer the taste (or lack thereof) of xylitol. Feel free to experiment replacing the xylitol and stevia with your favorite low-glycemic sweetener, such as Swerve, Pyure, or THM Gentle Sweet (to taste). The more volume of sugar alcohols you have, the better.
-I don't recommend omitting the vegetable glycerin either. It helps keep the ice cream from sticking to the ice cream maker and vastly improves the creamy texture of the ice cream. We buy this brand from Amazon.
You can pin this recipe here:
how do we make this just vanilla kefir??
I personally think it’s going to taste better with the berries due to the tartness of the kefir, but you’re welcome to experiment!
I love this recipe SOOOO much!! I love that it is a Fuel Pull, I purchased silicone “push pop” silicone molds, just to use with this recipe. I don’t know how they will turn out, but, every time I want a cold treat, this is the one I turn to!
I love the push pop idea! Makes perfect sense since this recipe reminds me of sherbet in a way.
Just made this in my new ice cream maker (the same one you use). It’s delicious!! I tried to add a pic but can figure out how. I did used store- bought kefir and didn’t double ferment it because I was too anxious to try this recipe. I didn’t have xylitol or THM Stevia on hand so I used 1/4c pyure and it is a perfectly sweet tangy for my liking. I look forward to trying many more ice cream recipes from your book too! Thanks so much!
Sounds delicious, Christine! I’m so glad it worked for you! Here’s to many more ice cream successes in your new toy! 😉
I have done Pyure 2x now. Once with strawberries and now with raspberries. Delicious. We had it for guests and now my husband is willingly looking for kefir in grocery stores so I can make this treat. Superb recipe!
Thanks for sharing this frozen kefir recipe! Have you personally tried making the recipe using stevia instead of Xylitol? Will it have a big impact on the flavor? Thanks!
I haven’t tried this particular recipe with stevia, but the flavor of stevia generally does well in ice cream, especially fruity flavors like this one. However, xylitol helps create a better texture for the ice cream and helps leftovers stay more scoopable and not freeze hard so fast. 🙂
Of course if using a pure stevia extract powder, which is far more concentrated than xylitol, remember that you’ll only need to use a fraction of the amount.
Love this recipe! Thank you for sharing it with us!
I started with 1/4 cup sweet blend cause we like things a bit sweeter then you ? and I use homemade double fermented kefir and then added more to taste.
First time I made it with frozen strawberries and second time I used frozen mixed berries and added some collagen too. It’s delicious!
Thanks for sharing, Dina! I’m glad you liked it!
My new favorite frozen dessert! I cannot tolerate xylitol as it gives me headaches so I used THM super sweet and subbed according to the substitution chart (2 tsp) and I added about 1 tablespoon of baobab power to give an extra tang. The texture was a bit more like a sorbet. Love love this probiotic frozen treat!
I’m so glad you liked it, Lynne! The baobab addition is a great idea.
made it with goat milk kefir tonight. My husband thinks it’s the best yet!
Wonderful! I’m so glad y’all liked it!
Looks Yummy! I will defininitely be trying this one! 🙂
Have you ever made/done anything special with water kefir? Tried it out for a recipe maybe?
I am curious if you can do much else besides drinking it!
I’m sorry – I’ve never actually tried water kefir and I don’t know what it’s like!
Ah, that’s fine! Just thought I’d ask 😉