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Two waffle cones of no churn kefir ice cream topped with berries, pistachios and honey.

Kefir Ice Cream

Creamy no churn kefir ice cream made with equal parts heavy cream and plain milk kefir, sweetened condensed milk and a pinch of salt. The kefir cuts the sweetness so it never tastes cloying. No ice cream maker, no eggs, and it scoops straight from the loaf pan.
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Prep Time: 15 minutes
Freezing Time: 6 hours
Total Time: 6 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 8
Author: Shilpa

Equipment

  • 9x5 inch metal loaf pan
  • Electric hand mixer
  • Ice cream scoop

Ingredients

Ice Cream Base

  • 1½ cups heavy whipping cream cold
  • 1½ cups plain whole-milk kefir cold
  • 1 can sweetened condensed milk (14 oz)
  • 1 teaspoon vanilla extract
  • Pinch salt

For Serving (optional)

  • Fresh raspberries and blueberries
  • Chopped pistachios
  • Honey for drizzling
  • Waffle cones

Instructions

  • Chill the loaf pan in the freezer while you work. Make sure the cream, kefir and condensed milk are all cold from the fridge.
  • Whip the heavy cream in a large bowl with an electric mixer on medium-high until it holds stiff peaks, about 3 to 4 minutes. The beaters should leave clear tracks, and the peaks should stand up without drooping.
  • In a separate bowl, whisk the kefir, sweetened condensed milk, vanilla, and salt until completely smooth, with no streaks of condensed milk left at the bottom.
  • Add about a third of the kefir mixture to the whipped cream and fold it in gently with a spatula. Add the rest in two more additions, folding just until no streaks remain. Stop as soon as it is uniform.
  • Pour into the chilled loaf pan and smooth the top. Cover tightly with a lid or a piece of parchment pressed to the surface, and then cover with foil.
  • Freeze for at least 6 hours, preferably overnight, until firm all the way through.
  • Let the pan sit at room temperature for 5 to 10 minutes before scooping. Serve with berries, chopped pistachios, and a drizzle of honey.

Notes

  • Keep the cream, kefir, and condensed milk cold. Room-temperature ingredients will not hold air, and the ice cream will freeze hard.
  • Whip the cream to stiff peaks before folding in the kefir mixture, then fold gently so you don't knock all the air out. Do not overmix once the kefir is added.
  • Do not add extra kefir hoping for a stronger flavor. The 1:1 ratio gives the best balance of tang and creamy texture.
  • Use plain whole-milk kefir only. Flavored kefir adds sugar to an already sweetened base, and low-fat kefir will freeze icy.
  • Homemade and store-bought kefir both work. Homemade varies a little in thickness and tanginess.
  • Keeps about two weeks, covered tightly, with parchment pressed to the surface.

Nutrition

Calories: 340kcal | Carbohydrates: 31g | Protein: 7g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 73mg | Sodium: 98mg | Potassium: 227mg | Sugar: 31g | Vitamin A: 880IU | Vitamin C: 2mg | Calcium: 226mg | Iron: 0.1mg
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