Probiotic Cherry Kefir Ice Cream / Probiotični sladoled s kefirjem in češnjevim sokom

ENGLISH BELOW

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Če že moram navesti razlog, zakaj jesti sladoled ali se lotiti priprave le-tega, še posebno takega, ki je prijazen do črevesja, potem naj rečem le to, da je to eden izmed boljših načinov, kako uživati probiotike, ne da bi se ob tem počutili kot da uživate nekaj, kar se imenuje probiotik.
Vzemite na znanje tudi, da vam bo redno uživanje fermentirane hrane zagotovo pomagalo pri profesionalizaciji in nadgraditvi vaše izločevalne izkušnje in jo nedvomno nadgradilo. He he. 🙂 Torej, kdo je zraven?

Čisto zares upam, da vam bo ta sladoled všeč tako zaradi svojih čudovitih probiotičnih lastnosti kot tudi osvežujočega okusa. Je idealna poletna sladica, ki jo čisto zares lahko uživate vsak dan.

Za pripravo tega sladoleda sem uporabila aparat za pripravo sladoleda, a se ga prav gotovo da pripraviti tudi, če takšnega čudovitega, vsekakor-vredno-premisleka-o-nakupu aparata nimate. Če ga nimate, si ga sposodite. Hecam se. (Ali pa tudi ne.)

Vsekakor lahko maso za 3-4 ure zamrznete v plastični posodo in jo z vilicami vsakih 20 ali 30 minut premešate, da razbijete nastajajoče ledene kristale in sladoledu pomagate pri pridobivanju bolj kremaste strukture.

P.s.: Če vam je ta recept všeč, boste morda želeli preizkusiti še tega: avokadov sladoled

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Sestavine:
500 mL kefirja (kefir lahko nadomestite z jogurtom, smetano, kokosovo smetano…)
100 mL češnjevega soka (prihranek od dušenih češenj)
2 žlici datljeve paste (ali 1 žlica medu)
20 g vanilijevega proteinskega prahu
po želji: 2 žlici masla indijskih oreščkov

Postopek:
Vse sestavine zmešaj s paličnim mešalnikom in pripravi v aparatu za pripravo sladoleda. Pri meni to pomeni predhodno ohlajevanje posodice za sladoled ter sladoledne mase. Sladoled se je v napravi pripravljal približno 1 uro.

Ročno: Maso za 3-4 ure zamrznete v plastični posodo in jo z vilicami vsakih 20 ali 30 minut premešate, da razbijete nastajajoče ledene kristale in sladoledu pomagate pri pridobivanju bolj kremaste strukture.

 

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ENGLISH

If there must be a reason why to eat ice cream or make one at home, especially a good-for-your-gut one, then let me start by saying that this ice cream is the best way to eat your probiotics without feeling you’re eating something called probiotics. And just for the record, eating fermented foods regularly will help you shit like a pro. So, who’s in for the gelato ride?

On a more serious note, I really hope you will love this cultured ice cream not only for its probiotic benefits but also for its taste. It’s a refreshing, wonderful summer (not even really a) treat, that you can actually eat every day.

I used an ice cream maker to make this one, but you can make this recipe also if you are not owning one. If you don’t own an ice cream machine, borrow one. Just kidding.
Simply freeze the mixture in a plastic bowl and mix it with a fork every 20-30 minutes or so (for 3-4 hours), until you break up all of the ice chunks. Less ice = better structure = smoother ice cream.

P.s.: If you liked this recipe, maybe you’ll want to try out my avocado ice cream recipe as well.

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Ingredients:
500 mL kefir (or replace it with yoghurt, cooking cream, coconut cream…)
100 mL cherry juice (from steamed fresh pitted cherries)
2 Tbsp date paste (or 1 Tbsp honey)
20 g vanilla protein powder
2 Tbsp cashew butter (optional)

Make it:
Mix all ingredients with a stick mixer. Churn the ice cream according to your manufacturer’s instructions. I always need to chill my bowl for at least 15 minutes before making an ice cream. It took around 60 minutes to make this one.

By hand: freeze the mixture in a plastic bowl and mix it with a fork every 20-30 minutes or so (for 3-4 hours), until you break up all of the ice chunks. Less ice = better structure = smoother ice cream.

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