Maple Walnut Milk Kefir Ice Cream Without A Machine
Maple Walnut Milk Kefir Ice Cream
One luxury many of us don’t have (myself included) is an ice cream machine. While I will continue adding one to my wishlist, here is how I make ice cream without a machine.
Just in time for the weekend, here’s my recipe for a cold treat for hot days. Rather than empty calories, this ice cream has all the healthy probiotic benefits of milk kefir without sacrificing flavor.
If you don’t have milk kefir, you can substitute whole milk and store bought cream cheese.
If I’m going to eat ice cream, I’d rather skip over an icy or unsatisfying version. I use full fats for that creamy mouthfeel, and maple syrup and a little distilled alcohol for a softer serve finish.
Making ice cream without a machine takes a bit more time, but the extra effort is minimal and definitely worth it. The regular stirring while the ice cream sets up breaks up larger ice crystals so you end up with a higher quality ice cream.
If you want to skip the extra steps of making the maple walnut mixture, just leave it out and instead of maple liqueur, substitute a combination of vodka (you won’t taste it) and vanilla extract to make this a vanilla ice cream.:)
Maple Walnut Flavor Mixture
1/2 cup brown sugar
1 tsp. cocoa powder
pinch of cayenne pepper
pinch of ginger powder
pinch of sea salt
2 tbsps. butter
1 cup chopped walnuts
Combine all dry ingredients and set aside.
Melt butter in a large skillet over medium heat. Add nuts and dry mixture.
Stir and shake pan regularly to prevent burning the nuts and cook until the sugar mixture has completely melted and coated the nuts.
Set aside to cool.
Once completely cool, use food processor or chop using a sharp knife to achieve desired texture.
Milk Kefir Ice Cream
1 cup finished milk kefir made with whole milk (3.25%)
2 cups whipping cream, divided
1/2 cup kefir cream cheese (I used kefired goats’ milk to make the cream cheese)
6 tbsps. maple syrup or honey
1 tbsp. maple liqueur (or other distilled alcohol)
pinch of sea salt
Whip 1 cup of the whipping cream until soft peaks form. Set aside.
Combine remaining ingredients and nut mixture (~1 cup). Fold whipped cream into mixture.
Cover with plastic wrap and chill in the fridge for 2 – 4 hours.
While mixture is chilling, place large shallow cake or casserole dish in freezer to chill.
Pour mixture into cold cake pan and place plastic wrap directly over surface before freezing for 45 minutes.
Remove from freezer and stir ice cream to break up any ice.
Repeat the freezing and stirring procedure every 20 – 45 minutes, 3 times.
When churning the ice cream, blend it smooth – but as quickly as possible to prevent too much from melting. Don’t leave large chunks or the texture will be chunky after the final freeze (it needs to freeze as one solid form).
Ice cream will be ready to serve after ~4 – 6 hours in freezer.
That’s it! Probiotic ice cream without a machine.:) Enjoy!