Filled with nutrition and a delicious strawberry swirl, this primal and GAPS-friendly probiotic cheesecake ice cream is a healthy and fun treat!

Ice Cream Season.

With summer time right around the corner, my family and I are gearing up for all the ice cream things. Not that we don’t enjoy ice cream during the other seasons of the year. Living in the south, practically every season can be ice cream season. But when the weather starts getting unbearably hot, there’s nothing like a big bowl of homemade ice cream to help you cool off!

Here are a few of our favorites:

A Healthier Option.

With all that ice cream coming our way, I try my best to make sure that the treat is nourishing my family, not just cooling them down. And since we can’t get our hands on real cream, milk kefir is the perfect way to go! Not only does it have a deliciously tart flavor, it’s full of probiotics! Kefir also has high levels of vitamin B12, calcium, magnesium, vitamin K2, biotin, folate, and enzymes. Due to its makeup, milk kefir is one of the best probiotic foods you could eat – it even has more beneficial bacteria than yogurt!

If you’re not sure what probiotics are and why you should want them, they’re live microorganisms with amazing health benefits. Probiotics support immunity and a healthy digestive system and certain probiotics in kefir (like Lactobacillus kefiri) can also help protect against infections. On top of all that, milk kefir is suuuuper easy to make at home. No need to spend tons of money on it at the health food store!

Probiotic Cheesecake Ice Cream with Strawberry Swirl

With all that goodness packed into milk kefir, it makes a perfect base for the cheesecake ice cream! Along with the milk kefir, I love to add fresh egg yolks for nutrition, and honey to sweeten my ice cream. Both are full of vitamins and minerals and a wonderful addition to ice cream. The egg yolks help to make the ice cream creamy, but you can leave them out if you’re allergic to eggs.

This probiotic cheesecake ice cream is very easy to make. Just stick everything but the strawberries in the blender, puree, then churn in your ice cream maker. I use the ice cream attachment for my Kitchen Aid stand mixer, but any other ice cream maker should work fine. If you don’t have a churn, just pour the ice cream into a freezer-safe container and stir it around every so often until it’s set. It won’t be as fluffy, but it will still be delicious.

In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!

Probiotic Cheesecake Ice Cream with Strawberry Swirl

Free from grain, gluten, and refined sugar.

Ingredients

1 quart milk kefir (get your starter here)

4 fresh egg yolks

1/2 cup honey

1 vanilla pod, scraped (or about a tablespoon vanilla extract)

dash Himalayan salt

1 quart strawberries

Instructions

Put the kefir, yolks, and salt into a blender.

Slice the vanilla pod in half length-wise and scrape the filling of the pod into the blender.

Turn the blender on low and remove the lid. Slowly pour in the honey.

Pour the mixture into your ice cream maker (I use this attachment for my Kitchen Aid stand mixer) and churn for 20 minutes.

Place strawberries in the blender and pulse a few times to chop/mash them up. If you prefer the strawberry swirl to be smooth, go ahead and puree the strawberries. I like a few strawberry chunks in mine, so I just pulse.

When the ice cream has finished churning, pour it into a freezer-safe container and carefully fold in the strawberry swirl.

Freeze until set.

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