Kefir ice cream

serves 4


kefir and sweet fruity tastes – to keep you cool and give your gut some love. No kefir? Switch for live yoghurt, or another yoghurt you like.


A glass filled with mixed berry kefir ice cream with fresh raspberries and blueberries and a sprig of mint

2 Plant Points


  • 1 cup kefir (or live yoghurt/yoghurt of choice)
  • 1 tsp vanilla extract
  • 60g frozen raspberries
  • 30g frozen blackberries
  • 1 tbsp honey (optional, to taste)


  1. Add the kefir, vanilla extract (and honey if using) to a blender or food processor, then blitz until the mixture is frothy, with lots of air bubbles - this will make the ice cream lighter.
  2. Gently stir in the raspberries and blackberries.
  3. Pour the mixture into a container (approx 3 inches deep) or ice lolly moulds until frozen, for at least 3 hours (it might need longer if your container is deeper).
  4. Remove the ice cream from the freezer, wait 15-20 minutes to allow it to soften a little, then scoop to serve.


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