Kefir Cheese Peanut Butter Ice Cream
May I see your credentials, ma’am?
Absolutely! I am a upstanding member of The Ice Cream Snobbery Guild as well as the Gelato Lovers League. I have been known to put down copious amounts of the stuff and though I’m not proud to admit that in daylight hours, I do feel it adds to my credentials as a self professed connoisseur of heavenly creamy bowls of bliss!
Why kefir cheese? — And what is it anyway?
Fair questions. In the last few years I have been culturing milk with kefir grains. You can read about how easy and beneficial it is to make your own probiotic dairy kefir, and if you’ve never heard of it before I can assure you it’s not as scary as it sounds! When you take that dairy kefir and strain it through a coffee filter, you are left with a soft cream cheese type substance – this is what gives this amazing ice cream it’s wonderful flavor. It brings just a hint of tartness that complements the peanut butter in a way that you just have to just experience. In love. And I’m not kidding.
Pictured above is the kefir cheese as I was mixing it into the ice cream concoction. The recipe steps will be posted below the following pictures. And yes I am attempting to lure you in visually:)
The steps are so simple and that is why I keep returning to this recipe. The only thing you need to think ahead about is the day before you’ll want to strain your kefir in a coffee filter to remove the whey.
3/4 cup kefir cheese
1 cup peanut butter
2 cups whole milk
1 Tbsp vanilla
1/4 cup sugar (or your preferred form of sweetener)
Put all ingredients into blender. When combined, pour into ice cream maker and let it churn for 30 minutes. Our favorite result has been freezing the ice cream to firm it up a bit for an hour after it’s made. PERFECT.
I hope you have enjoyed this post; if you’ve enjoyed this post, I’m thinking you’ll probably try this recipe; and if you try this recipe I KNOW you’ll love it! Let us hear from you!