My Kids’ Favorite Frozen Cultured Treats

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From the Editor: Please welcome Julie Feickert, Cultures for Health Founder and Cultured Kitchen Keeper.

Our kids are pretty restricted on what they are able to eat. I’ve learned over the last few years that two of my best investments have been an electric ice cream maker (the frozen bowl is kept in the freezer) and silicone popsicle molds. These two tools allow our kids to have frozen treats I can feel good about.

Here are a couple of our favorites:

Raspberry Water Kefir Popsicles: Combine water kefir and fresh or frozen raspberries (or any other combination of fruit) in a blender. Pour the mixture into popsicle molds and freeze.

Fruit Juice Kefir Popsicles: Make kefir with fruit juice and freeze it in popsicle molds. Fruit juice kefir can be made with kefir starter (one packet added to 1-2 quarts of fruit juice and allowed to culture for 12-18 hours) or by letting water kefir grains culture in fruit juice for 24 hours. Please note, the acidity of the juice is hard on water kefir grains and so it’s a good idea to wait until your kefir grains multiply to the point you have an extra set to use with juice. Also, please limit culturing time to 24 hours. 48+ hour culturing periods tend to yield a beverage with significant alcohol content.

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Lemonade Kefir Popsicles: A favorite around here! Make a batch of lemonade water kefir (1/4 to 1/3 cup lemon juice combined with a quart of water kefir). Freeze in popsicle molds.

Creamy Fruity Frozen Treat: Combine milk kefir or coconut milk kefir in a blender with fresh or frozen fruit and some natural sweetener (honey, maple syrup, stevia, etc.). Be sure to leave some chunks of fruit for good texture and make the mixture a tad sweeter than you desire (freezing will dull the sweetness). Freeze in popsicle molds or pour into an ice cream maker and follow the manufacturer’s instructions.

Chocolaty Frozen Treat: Combine 3 ½ cups milk kefir or coconut milk kefir, 2/3 cup high quality unsweetened cocoa powder, ½ cup honey, 1 teaspoon vanilla extract, and a dash of salt in a blender. Add a banana or two if desired. Mix well. Freeze in popsicle molds or pour into an ice cream maker and follow the manufacturer’s instructions.

Coconut Kombucha Pineapple Popsicles: Combine equal parts coconut water or coconut water kefir, kombucha, and pineapple juice. Pour into popsicle molds and freeze.

What’s your favorite way to incorporate cultured foods into frozen treats? Share your ideas with us!

Julie Feickert

Julie Feickert

Julie Feickert started Cultures for Health in late 2008. She is the mother to three young children and enjoys cooking and reading. Her favorite cultured foods include water kefir and kombucha. Julie lives with her family in Sioux Falls, South Dakota.

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