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.
Ingredients
- 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)
Method
- 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.
- Gently stir in the raspberries and blackberries.
- 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).
- 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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