Category: Ice Creams

Turmeric Mango Ice Cream

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Probiotic and not-too-sweet (ready for your fresh mango add-in) this ice cream packs a flavourful and nutritional punch.  You’re going to love it!  Feed it to your most hard core friends.  IF you have any left.  Ice cream that is.  We’re hard core but we have friends.

 

Ingredients
Coconut milk – 2 C
Mango – 1.5 C chopped pieces
Turmeric – 1/4 C juice
Black pepper (optional) – 1/4 t
Cayenne – pinch
Basil – 1/4 C chopped fine
Probiotics (optional) – 1/4-1 t
Stevia drops (optional) to taste OR 1/4 C liquid sweetener (also optional)
Instructions
If you would like your ice cream to be probiotic you can ferment the coconut milk before you make the ice cream.  Allow 12-24 hours to do this.  I started mine the day before making the ice cream.  Basically place your 2 C coconut milk or cream into a blender and add 1/4 t or more probiotic powder, blend JUST to incorporate and ferment at roughly body temperature for 8-12 hours.  Refrigerate the liquid coconut “yogurt” when completed so that it is a better temperature for making the ice cream when you’re ready.
Add all ingredients except the basil, sweetener and probiotics to a high-speed blender and blend until smooth.
Taste for sweetness and adjust.  I actually didn’t sweeten mine and we were all happy with the results but we’ve been told we’re nuts.  Make this so it tastes good to you and your friends.
Chop your basil fine.  I like to roll mine into tiny rolls and chop them like a rolled cookie so that I end up with long curly strips of basil.  You can chop them whichever way you like.  If you don’t have basil substitute something else.  Lemongrass would be amazing but I would use less of that so adjust accordingly.  (Pictured here with mint, use what ya got).
Freeze in an ice cream maker according to the manufacturer’s directions, incorporating the chopped basil just at the end for some texture.  Best eaten after sitting in the freezer for at least an hour after making.
If you’re using popsicle molds place some basil in the bottoms of the molds and pour your ice cream over that.  Freeze and munch.

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Blackberry Lemon Balm Probiotic Popsicles

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Easy peasy and so good!  Probiotic Blackberry lemon balm popsicles!!  Smooth, cool and delicious.  You don’t need a popsicle mould if you have containers or cups.  Don’t let anything stop you from fermenting foods and enjoying them in creative ways.

 

Ingredients:
2 C your home made yogurt (link to recipe)
1 C fresh blackberries or raspberries
1/4 C lemon balm
Scant pinch of sea salt
Optional:  4 drops GOOD quality orange essential oil or Medicine Flower orange extract
Optional:  2 Tbsp fresh ginger juice, my personal favourite
Optional:  Stevia or your choice of sweetener
Instructions:
Combine all ingredients in a blender until smooth
Taste for sweetness and adjust with your choice of sweetener
Pour into popsicle moulds and freeze
When you pull them out of the freezer wait a couple of minutes to de-mould them and if they are round give them a twist to pull them out so the stick comes out with the popsicle.  You can also use little dixie cups and wooden sticks if you have those.  Any container, any strong little stick.

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Lemon Balm Ice Cream

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Lemon Balm is wonderful for encouraging a calm nervous system, helping with digestion and state of mind.  As a mild carminative lemon balm can also decrease bloating, especially in the upper GI.  Lemon balm has some specific microbial modulating properties, particularly for reducing yeasts.  Enjoy your ice cream.

lemonbalm1Ingredients:

    • 2 C coconut milk
    • 2 C non-dairy yogurt
    • 20-30 lemon balm leaves (can substitute mint)
    • Juice and zest of one lemon
    • 1/4 C maple syrup OR 5-10 drops stevia
    • *optional 1 Tbsp sunflower lecithin

(more…)

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Cranberry Mint Ice Cream

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This recipe is tart, fresh and packed with probiotics if you decide to make it with your own yogurt. This recipe also features cranberries which can help to reduce H. pylori and E. coli in the upper GI, those pesky bugs.  Also, probiotic ice cream just tastes amazing.  Enjoy it.

Ingredients
  • 2 C your own yogurt or store-bought non-dairy yogurt OR 1 C almond milk
  • 2 cups young coconut meat*
  • 1 C fresh cranberries
  • 1/2 C coconut butter (optional but loved)
  • 2/3 C yacon syrup OR 1 tsp Luo Han Guo/Monk Fruit OR 1/2 tsp stevia powder (start with less and go to taste, making it a tiny bit sweeter than normal because cold things need more sweetener)
  • 1/2 tsp powdered vanilla bean or 2 tsp vanilla extract
  • Pinch of sea salt1/4 C Mint leaves, chiffonade cut
  • 1 drop peppermint essential oil or 5 drops Medicine Flower peppermint extract (optional) (more…)

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Strawberry Sp-Ice Cream

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Enjoy this ice cream with fresh fruit or a garnish of fresh mint in a cooled martini glass on the patio or by the fire on an August evening.  With the probiotic base of this ice cream you can use whichever fruit or berry is in season.  Consider instead of strawberries a peach ginger cayenne flavour or even blackberry, ginger cayenne.  All good!  And great for our guts too.

Ingredients:
  • 3 C homemade non-dairy yogurt OR 2 C soaked cashews and
  • 1 C water
  • 2C organic strawberries
  • 1C mango
  • 2T fresh ginger juice
  • Generous pinch cayenne powder
  • 6-10 drops stevia or to taste
  • 2T coconut oil OR 1/4 C coconut butter
  • 1/4 t real vanilla bean
  • 2Tbsp sunflower lecithin (optional)
Instructions:

Juice the ginger in a juicer OR if you don’t have a juicer blend the ginger with the water then strain before adding other ingredients

Blend all ingredients in a high speed blender (begin with the cashews and water if not using home-made yogurt)

Freeze in an ice cream machine according to manufacturer’s directions

*don’t have an ice cream machine? Freeze in ice cube trays and then once frozen take them out to to thaw slightly before blending them to soft serve ice cream consistency in your blender

*don’t know how to make yogurt? Download the Probiotic Food Craft book free from this site 🙂

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