If you love ice cream but your stomach doesn’t, then this dairy-free, gut-friendly Kombucha Ice Cream is for you!

Kombucha is one of the healthiest drinks you’ll ever find. In addition to helping to boost digestion, kombucha strengthens your immune system and even increases nutrient absorption. If you need a delicious way to add more kombucha to your diet, look no further than this kombucha ice cream!

To start, you’ll need quality kombucha. You can buy some at the store, but we highly recommend making your own batch of homemade Kombucha! You can even add your favorite flavors to make this ice cream truly unique. Try making it with strawberry, ginger or lavender!

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When you’re ready to make the ice cream, all you need is three other ingredients. First, create a creamy base by blending the kombucha with coconut cream, soaked cashews and a dash of maple syrup together until very thick. The kombucha adds a tangy and sweet flavor to this dairy-free ice cream!

No churning necessary for this recipe – simply transfer the mixture to a baking pan, smooth it out evenly and freeze for four hours to let it harden up nicely. When it’s ready, scoop some into a bowl and add a sprinkle of chia seeds, raw nuts, dark chocolate or dried fruit for dessert!

Megan Olson

Gut-Friendly + Dairy Free Kombucha Ice Cream

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Total time:4 hrs
10 mins

Cook Time: 4 hrs 4 hours

Prep Time: 10 mins 10 minutes

Serves:4-6

Gut-Friendly + Dairy Free Kombucha Ice Cream

Recipe by: Megan Olson

If you love ice cream but your stomach doesn’t, then this dairy-free, gut-healing Kombucha Ice Cream is for you.

Tools

• 9x5” baking pan
• Parchment paper
• High-speed blender

Ingredients

• 1 15 oz. can coconut cream, chilled in the refrigerator overnight
• ½ cup raw cashews, soaked for 30 minutes, then drained
• ⅛ cup maple syrup
• 1 cup homemade kombucha

Instructions

• Line the baking pan with parchment paper and set aside.
• Place coconut cream, pre-soaked cashews, maple syrup and kombucha in a blender on high until creamy and smooth.
• Transfer to the prepared baking pan, spreading into a thin layer with a spatula.
• Place in the freezer for 4 hours, or until set.
• Remove from the freezer and enjoy immediately.

Tip: If you’ve made your own batch of kombucha, you should have plenty left over for a kombucha float! Simply scoop the hardened ice cream into a glass or bowl and pour kombucha over it. That way, you’ll still get some of the fizz that makes kombucha taste so good!

Looking for Paleo ingredients? Here are a few we’d recommend:
Coconut cream (Native Forest)
Maple syrup (Hidden Springs Maple)
Kombucha starter kit (The Kombucha Shop)

(You’ll Also Love: Coconut Flour Kombucha Honey Cake)