Oh my! Milk kefir grains are used to ferment heavy cream into a thick sour cream like texture and combined with fresh squeezed orange juice, juicy mangos, vanilla and honey for this Orange Mango Kefir Creamsicle. Resulting in a melty, creamy, cool summer classic.
It tastes like the orange creamsicles of your childhood. The mango sweetens and brings out the orange flavor, while the kefir cream mixed with honey and vanilla gives it a creamy, satisfying texture. This is not an icy popsicle, but closer to the consistency of ice cream.
Unlike the orange creamsicles I grew up with, this Orange Mango Kefir Creamsicle promotes glowing skin, healthy digestion and increased energy. And it’s just plain satisfying on a hot day when the craving for a creamy, cold treat hits you.
Benefits of milk kefir
I’ve been experimenting with fermented dairy using milk kefir grains to make milk kefir, kefir cheese and kefir cream for some time. With the hot weather my cravings for sweet, cold desserts has gone up tremendously. Instead of picking up a pint of ice cream, I opt for high quality dairy products like milk kefir to satisfy my craving.
Most people who can’t tolerate dairy can usually tolerate milk kefir, because the bacteria in it helps digest lactose. My husband is lactose intolerant, but can drink milk kefir. Not only that, but it’s nutrient dense, improves gut health, symptoms of candida and more. Milk kefir is a must in my fermented food arsenal to maintain a young, vibrant body.
I first learned about the benefits of drinking milk kefir when I started the Body Ecology Diet. According to Body Ecology…
Kefir is a cultured, enzyme-rich food filled with friendly micro-organisms that help balance your “inner ecosystem.” More nutritious and therapeutic than yogurt, it supplies complete protein, essential minerals, and valuable B vitamins.
The enzymes, probiotics and vitamins in milk kefir contribute to clear skin, a flat stomach, increased vitality and longevity. You can ferment milk using milk kefir grains (different from water kefir grains) or a powdered kefir starter. Currently I’m using milk kefir grains I bought from Amazon, but I have used the powdered kefir starter from Body Ecology too. I’ve been making milk kefir for years now and notice a difference in my energy levels and digestion when I drink it regularly.
- 1 cup kefir cream (recipe is below)
- 1 cup fresh squeezed orange juice (about 2-3 oranges)
- 1 cup frozen, organic mangos (you can use fresh mangos too)
- ⅓ cup honey
- ¼ teaspoon vanilla
- Combine all ingredients in a blender. Blend well.
- Pour into popsicle molds and freeze.
- 1 pint organic heavy cream (if it's available I use grass-fed cream)
- ¼ cup milk kefir grains
- Mason jar
- Nylon Mesh Strainer
- Silicon Spatula
- Pour the heavy cream in a glass mason jar.
- Add the milk kefir grains.
- Seal with a lid and set on your counter in a cool place out of direct sunlight for 24 hours.
- The kefir cream will get really thick like sour cream.
- After 24 hours strain out the milk kefir grains from the kefir cream. I use a strainer and a silicone spatula to push the cream through the strainer to separate the grains from the cream.
- Set 1 cup aside and store the rest in the refrigerator. Use it like sour cream.
If you invest in milk kefir grains you can make kefir cheese, kefir cream and even cultured butter. You can make nutrient dense smoothies, dressings, sauces, dips, cheeses, butters and desserts. Try making my Orange Mango Kefir Creamsicle this weekend and don’t forget to share this recipe with your friends and family.
Tools & Resources
Articles
Kefir Helps Lactose Intolerance
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What do you do with the Milk Kefir grains after you strain them?
Hi Erin,
If you want to make a new batch of milk kefir, put them in milk and ferment over night. If you want to rest them, put them in fresh milk and store them in the refrigerator.
You have to add milk back to them and continue with another batch, or you can add milk and leave in your fridge, the fridge will slow the fermentation down. I use to let mine in the fridge for two or three weeks before refilling with more milk. It’s easier to just keep them going on the counter in smaller batches to keep the grains healthy and strong. I noticed it would take two or three times after taking them out of the fridge to get the same sourness back. Hope that helps…..