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Serves: 2.5 pints

Preparation time: 25 minutes

Churn time: 20 minutes


  • 2 cups Heavy Whipping Cream
  • 1 1/2 cups Plain Yogurt
  • ½ cup Plain Kefir
  • 2 ¼ tablespoons Inulin
  • ¾ cup White Granulated Sugar
  • 2 ½ tablespoons Vanilla Bean Paste
  • 1 drop of yellow food coloring


  1. In a large bowl, combine the heavy whipping cream and plain yogurt.
  2. Separately, in a small bowl, stir together the Kefir and inulin until dissolved.
  3. Whisk the kefir/inulin into the large bowl.
  4. Whisk in the granulated sugar, then whisk in the vanilla bean paste and add one drop of food coloring.
  5. Cool to at least 40 degrees Fahrenheit in an ice bath.
  6. Freeze in tabletop ice cream freezer for 20 minutes.
  7. Allow ice cream to ripen for at least 24 hours.
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