When one has not had real ice cream....as in 17 years of no real ice cream....this was heaven.  If you are lactose intolerant as I am, this is worth the effort it takes to make.
I started off by making SCD Whip Cream.  You can see the original recipe to culture whip cream here at Karen's site Heal Balance Live.  Once the whip cream has cultured for 28 hours, I refrigerated the cream for another 12-15 hours.  I also used whole Organic Kefir Milk in this recipe.  You could substitute the Kefir milk with whole fat coconut milk although it will have a coconut flavor to the ice cream.  For a sweetener I used Agave Nectar.  Keep in mind, once the lactose sugar is removed from the cream, and the Kefir milk this ice cream will have a sweet tart taste to it.  If you want it sweeter, add 1/2 a cup of Agave Nectar instead of 1/4 cup.
The recipe I used was out of the Cuisinart Ice Cream recipe book with a couple of changes.
2 cups SCD Whipping Cream
1 cup Kefir Milk
3 tsp. Organic Vanilla
1/4 cup Agave Nectar plus 2 more tblsp. or to taste
Add all of the ingredients to a bowl, whisking well to combine.  Place into your ice cream maker and make as per directions.  In my case with a Cuisinart Ice Cream Maker, I let it spin for 25 minutes.
Transfer to a container and freeze at least 2 hours.  Remove from freezer 10 minutes before serving.  Heaven...pure vanilla ice cream heaven.

Ina Gawne
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  1. MMMMM,... Your ice-cream looks very creamy & this is pure deliousness for me! 🙂 Another must make of yours!
    I made your tasty wild rice Summer salad & it was superb!

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July 23, 2013