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, and newer versions fixed creaminess)

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

• 350g Kefir mild 1.5% [Milsani / Aldi] (≈1 cup + 4 oz) • 500g container • Alternative: Buttermilk ℹ️
• 225g Blueberries (≈7 oz + 1 tbsp + 2 ½ tsp) • fresh or frozen [108kcal, 20g sugar]
• 15g Glycerin (E422, VG) [hd-line]^↗ (≈1 tbsp) • Sweetness = 60%; GI = 5; Density = 1.26 g/ml ℹ️
• 10g Brandy or Vodka 40 vol%^↗ (≈2 tsp) • alternative: 8g (additional) VG for a sober recipe ℹ️

Dry

• 30g SweEX (Erythritol + Xylitol 3:2)^↗ (≈2 tbsp) • alternative: 40g allulose or dextrose ℹ️
• 15g Whey + Casein protein (grass-fed) [Vilgain]^↗ (≈1 tbsp) • with stevia; use plant protein for vegan ℹ️
• 15g Milk powder 1:10 (skim, SMP) [Vita2You]^↗ (≈1 tbsp) ℹ️
• 15g Salty Stability [Inulin / GMS / CMC / Guar / XG / Salt]^↗ (≈1 tbsp) • not-as-good substitute: 1.5g guar, 0.5g xanthan, and 0.5g salt ℹ️

Adjust sweetness

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

Optional / Choices

• 225g Blueberries (≈7 oz + 1 tbsp + 2 ½ tsp) • fresh or frozen [108kcal, 20g sugar]
• 175g Cherries (≈6 oz) • fresh or frozen [107kcal, 17g sugar] ℹ️
• 200g Kiwi (≈7 oz) • fresh [104kcal, 17g sugar] ℹ️
• 200g Mango (≈7 oz) • fresh or frozen [124kcal, 26g sugar] ℹ️
• 175g Pineapple in juice [Del Monte] (≈6 oz) • canned [119kcal, 26g sugar] ℹ️
• 225g Strawberries (≈7 oz + 1 tbsp + 2 ½ tsp) • fresh or frozen [70kcal, 13g sugar] ℹ️

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 and stir with a spoon.
6. For better results, let the base age in the fridge (covered, lid on), for a few hours or over night. This helps flavor development and gum hydration, especially with unheated bases.
7. Freeze for 24h with lid on, then spin as usual. Flatten any humps before that.
8. Process with RE-SPIN mode when not creamy enough after the first spin.

NUTRITIONAL & OTHER INFO¶

• FPDF / PAC^↗ (target 20..30): 31.47
• Protein / Energy Ratio (ok=12%; hi=20%): 21.58% • LOW-FAT • Hi-Protein
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 53.9g • 8.0%
• Net carbs: 52.8g • ∝ 5 servings@135g: 10.6g • ∝ 3 servings@225g: 17.6g • energy ratio (low <20%): 38.8%
• 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).