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 bowl whisk together kefir, cream, peanut butter, eggs, vanilla, and honey or maple syrup. Chill for 1 to 2 hours, or according to manufacturer’s instructions for your ice cream maker.
Once the mixture is thoroughly chilled, transfer it to the ice cream maker and begin churning. Once ice cream is about three-quarters of the way through churning process, pour in chocolate chips, or follow manufacturer’s instructions for add-ins.
Once finished serve as a soft-serve ice cream or allow to harden in freezer until desired consistency.