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)

*I would equally make this with another variety of mint or lemon balm or Yerba Buena.  Lemon balm is so good…

Instructions
Blend all ingredients except the mint leaves until smooth. Add a tiny bit of water if you must to make it possible depending on your blender.

Taste for sweetness and adjust, don’t forget this step!

Pour ingredients into an ice cream machine and freeze according to manufacturer’s directions

NO ICE CREAM MACHINE? No prob. Freeze in an ice cube tray, pull it out when solid and blend the ice cubes in a high speed blender with a tamper.  Alternatively put them through a juicer with the “blank” or ice cream screen.  OR just freeze them as popsicles.  Everything works.