Peanut butter has a well-known affinity for chocolate. Peanut butter also has an affinity for tangy cultured milk. The tang cuts through the richness of the nut butter and the vanilla is just the thing to pull it all together.
- In a large bowlwhisk together kefir, cream, peanut butter, eggs, vanilla, and honey.
- Chill 1-2 hours.
- Once mixture is thoroughly chilled, transfer to ice cream maker and begin churning. Once ice cream is nearly finished churning, pour in chocolate chips, or follow manufacturer’s instructions for add-ins, and continue churning.
- No ice cream maker? Choose an option in our article on How to Make Cultured Ice Cream Without a Machine.
- Serve as a soft-serve ice cream or harden in freezer.