The other day my sister asked me, “Eve, what is going on in this refrigerator?!”  I couldn’t help but hang my head when I figured out that she was likely referring to the 7 quart jars of milk kefir taking up almost half of our tiny refrigerator. It’s a little out of control.

My house does not have air conditioning and is only 450 sq ft.  During the summer it is often the same temperature inside as it is outside. While I do my best to keep my cultures cool during the warm months, my Milk Kefir Grains churn out a quart of kefir in about 18 hours or better.

It is certainly time to give some grains to a friend, however I keep subjecting my grains to experiments which then requires me to baby them a bit longer. Hence I am being run out of house and home with milk kefir! There are certainly worse problems to have, but my fridge space is precious and I need to reclaim my mason jar stash. Milk kefir ice cream seemed like the perfect way to put some of my kefir to use.

Blog_Adventures-in-milk-kefir-ice-cream_Eve_09.02.2014_1Originally my friends and I planned to use their ice cream maker for the first time, but we did not know that their machine required pre-freezing the container, rather than the traditional ice and salt method. It is important to always read the instructions. Instead, I made ice cream without an ice cream maker and it turned out wonderfully!

Blog_Adventures-in-milk-kefir-ice-cream_Eve_09.02.2014_2It went down a little something like this:


  • 2 cups kefir
  • 1 cup heavy cream or kefir cream
  • 1/4 cup honey
  • 2 cups frozen or fresh fruit


  1. Mix the milk kefir, cream, and honey until well combined. Chill the mixture for an hour or two.
  2. Pour the ice cream mixture into a shallow baking dish and place in the freezer for 30 minutes.
  3. After 30 minutes, scrape the pan to break up the ice that has formed and return it to the freezer.
  4. For the next 2-4 hours, repeat this process every 20 minutes.

I added my frozen fruit to the ice cream during the last hour and used an immersion blender to make a smoother consistency and color. If adding fresh fruit and you would like the fruit to remain mostly intact, add fruit to the ice cream during the last 20 minutes. Serve immediately for a soft-serve consistency or allow to chill up to another hour for a firmer ice cream.


It was 88°F in my room while at work when I took these photos. I’m so thankful that I had ice cream to cool off while busy at work!