Maple Walnut Milk Kefir Ice Cream

Maple Walnut Milk Kefir Ice Cream

Maple Walnut Milk Kefir Ice Cream (without a machine!)

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. milk 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.

This recipe originally appeared at Yogurt Hydro.

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