Strawberry Goat Milk Ice Cream

by Sara Lilian



I have been making this probiotic rich goat milk ice cream pretty much every day lately. It’s that good. And its also that good for ya!! I came up with this idea when I was trying to find ways to add goat milk kefir into my diet, and so far this is my most favorite way to get those probiotics into my body. This recipe is pure yum!

I have a freezer full of frozen berries and chopped fruits that I hand picked and harvested this past summer, so I mix it up daily by using different berries and fruits as the base. Strawberries are one of my favorites to use, but feel free to use any other frozen fruit or berry. I buy the Redwood Hill Goat Milk Kefir at a local health food store, but feel free to use coconut milk or another “milk” or even yogurt in its place. If you use a thick yogurt you may have to add a spoonful or two of liquid for proper blending. When I don’t have the kefir on hand I use 1/2 cup of coconut milk and still get awesome results.

I love the flavor of this “ice cream” when it is made with goat milk kefir and a lil’ maple syrup. When I don’t have the kefir on hand I sometimes use sheep milk yogurt and get a more tangy result which I would call “frozen yogurt”, or I use coconut milk which makes more of a “sorbet” or “sherbet”. If you are low carbing it, feel free to omit the maple syrup, use stevia instead, or another sweetener you prefer. I highly recommend topping it with some of  super simple chocolate chips as they add such nice flavor and texture to this instant ice cream sundae.

Strawberry Goat Milk Cream with Kefir

Servings: 1 to 2


1 heaping cup frozen strawberries, chopped (or other berry)
1/2 cup goat milk kefir (Vegan: use coconut milk, or other vegan yogurt/kefir)
1 Tablespoon maple syrup (for low carb use a few drops liquid stevia)
optional: 1/2 teaspoon vanilla extract
garnish: my simple Vegan/Keto Chocolate Chip Recipe


I make this so often I just add everything at once and blend. But depending on how thick your kefir or coconut milk is, I would suggest adding 1/3 cup of kefir or coconut milk to start, then adding a little more as needed.
Blend for 15 to 20 seconds.
Stop blender, push mixture down from the sides. Add more kefir (or coconut milk) as needed. Blend for a few more seconds until creamy. It is okay if a few of the berries are still in little chunks as it adds a nice texture to the ice cream. If using a thick yogurt you may have to add a splash of liquid/milk to get it to blend properly.
Spoon into a bowl and top with my simple chocolate chips or fresh fruit. You can also top with my super easy “magic shell” recipe. Enjoy!!
I use my Vitamix for this recipe, so that when I am done blending the ice cream is still thick and creamy, as pictured. The pictures I have in this post are ones I took immediately after blending. If after blending it is not thick enough for ya, just put the bowl into the freezer for 30 to 60 minutes so it can thicken up.

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