Fruit Kefir (Deluxe)¶

This recipe blends mild kefir and various fruit options for a creamy ice cream with a gentle, tangy taste.

It’s lightly sweetened and includes some added protein, making it a satisfying but not overly rich dessert. It’ll stay smooth and easy to scoop straight from the freezer.

See “Optional / Choices” for inspiration on other fruit with about the same or better macros

Process on Frozen Yogurt, hold it shortly under running water after that.Then a scrape-down and a respin.

With an older version of the recipe, the base went from almost -18°C to -7°C after the respin. Served after 1h refreezing with pomegranate syrup.

Rating: 😋😋😋 (flavor is good, but needs to be creamier)

This is a combination of blueberries and strawberries (1:1) using the new formulation from September 2025.

Rating: 😋🫐🫐🍓🍓 (FroYo & Respin, very creamy and soft)

INGREDIENTS¶

ℹ️ Brand names are in square brackets [...].

Wet

• 400g Kefir mild 1.5% [Milsani / Aldi] • 500g container • Alternative: Buttermilk
• 225g Blueberries • fresh or frozen [108kcal, 20g sugar]
• 15g Glycerin (E422, VG) [hd-line]^↗ • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
• 10g Brandy or Vodka 40 vol%^↗ • alternative: 8g (additional) VG for a sober recipe

Dry

• 30g SweEX (Erythritol + Xylitol 3:2)^↗ • alternative: 40g allulose or dextrose
• 20g Whey + Casein protein (grass-fed) [Vilgain]^↗ • with stevia; use plant protein for vegan
• 15g Salty Stability [Inulin / GMS / CMC / Guar / XG / Salt]^↗ • not-as-good substitute: 1.5g guar, 0.5g xanthan, and 0.5g salt

Fill to MAX

• ≈7 drops Flavor drops Strawberry (sucralose) [IronMaxx] • to taste

Optional / Choices

• 225g Blueberries • fresh or frozen [108kcal, 20g sugar]
• 175g Cherries • fresh or frozen [107kcal, 17g sugar]
• 200g Kiwi • fresh [104kcal, 17g sugar]
• 200g Mango • fresh or frozen [124kcal, 26g sugar]
• 175g Pineapple in juice [Del Monte] • canned [119kcal, 26g sugar]
• 225g Strawberries • fresh or frozen [70kcal, 13g sugar]

DIRECTIONS¶

1. Add "wet" ingredients to empty Creami tub.
2. Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
3. Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
4. Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
5. Add remaining ingredients (to the MAX line) and stir with a spoon.
6. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
7. Process with RE-SPIN mode when not creamy enough after the first spin.

NUTRITIONAL & OTHER INFO¶

• Nutritional values per 100g/ml: 100g; 74.7 kcal; fat 1.2g; carbs 13.4g; sugar 5.4g; protein 4.2g; salt 0.2g
• Nutritional values per ½ Deluxe Tub: 340g; 253.8 kcal; fat 4.0g; carbs 45.7g; sugar 18.3g; protein 14.1g; salt 0.5g
• Nutritional values total: 715g; 533.8 kcal; fat 8.4g; carbs 96.1g; sugar 38.4g; protein 29.7g; salt 1.1g
• FPDF / PAC^↗ (target 20..30): 28.92
• Protein / Energy Ratio (ok=12%; hi=20%): 22.29% • LOW-FAT • Hi-Protein
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 48.1g • 6.7%
• Net carbs: 47.6g • ∝ 5 servings@143g: 9.5g • ∝ 3 servings@238g: 15.9g • energy ratio (low <20%): 35.6%
• 15g 'Salty Stability' is: 11.0g Inulin • 1.8g Glycerol Monostearate (GMS / E471) • 0.9g Tylose powder (E466, Tylo, CMC) • 0.6g Guar gum (E412) • 0.5g Salt • 0.2g Xanthan gum (E415, XG).