Naturally Cultured Clabber Ice Cream

If you want a delightful summertime treat that is light and creamy, then naturally cultured clabber ice cream is for you!

Naturally cultured clabber ice cream will almost make itself.  The hardest part is putting a tablespoon of active clabber into a quart jar and covering it with fresh milk. Not only is naturally cultured ice cream delicious, it is a gut-healthy food.  (Loaded with probiotics!) Gut-health is super important to our well-being!  

We usually drink a quart of kefir everyday but we decided this summer we would add clabber to our diet and take a break from kefir for the summer.  Ice Cream is an important food for us in the summer because we aren’t really too hungry in the evening after working outside in the heat.

Kefir makes delicious ice cream and cheese also.  Go here to learn how to make luscious creamy second fermented kefir.

To make naturally cultured clabber ice cream you will need clabber

Of course you can use yogurt in place of clabber if that is what you have available.  We are all about improvising around here. If you have a milk cow then you can have clabber in 12-24 hours made from your fresh raw milk left out at room temperature. You will need one quart of clabber.

How to Make Naturally Cultured Clabber Ice Cream

1. Make one quart of clabber or substitute yogurt.
2. You will need about 2 cups of frozen fruit or the amount you need to make one cup of pureed fruit.  
3. To sweeten your ice cream you can use your preference-sugar, honey, maple syrup, sucanat.  I like to use anywhere from 2 tablespoons to 1/4 cup of sweetener per quart.  Use the amount of sweetener you prefer!
4. Mix clabber, fruit puree, and sweetener in a blender first or just go ahead and put the mixture in your ice cream freezer bowl.  
5. After the ice cream maker stops I like to put the ice cream in the freezer for a few minutes.
6. Scoop into serving dishes or move the ice cream into a storage container and store in the freezer.

Scheduling Tips

• I like to start a new batch of clabber around 6 p.m. so it will be ready the next morning when I want to make cheese. The clabber is started by placing one tablespoon of clabber from the previous batch into an empty quart jar then pouring in raw milk.
• The next morning somewhere between 6 a.m. and noon, (of course the rate of fermentation is highly dependent on the ambient temperature in your home) when the clabber has formed a solid curd I put the jar of clabber in the refrigerator.  
• About 6 p.m. I will take the jar out of the refrigerator and take out one tablespoon and start a new batch of clabber.  
• Time to make clabber ice cream!  Use the remaining clabber to make your ice cream. 
• I like to use 2 cups of frozen fruit.  It will help if you take the fruit out of the freezer and let it melt a bit.
• Using a blender to mix the fruit, sweetener, and clabber will give you a smoother creamier ice cream.

Yield: one quart

Naturally Cultured Clabber Ice Cream

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Creamy Clabber ice cream is loaded with probiotics! Fruit, chocolate, nuts, are all delicious additions.

Ingredients

• 3-4 cups of naturally cultured clabber (yogurt works well also)
• 1-2 cups of frozen fruit or puree ( add 1/4 cup of chocolate chips or nuts if desired)
• 2 tablespoons - 1/4 cup of sweetener of your choice

Instructions

1. Make one quart of clabber or substitute yogurt.
2. You will need about 2 cups of frozen fruit or the amount you need to make one cup of pureed fruit.  
3. To sweeten your ice cream you can use your preference-sugar, honey, maple syrup, or sucanat.  I like to use anywhere from 2 tablespoons to 1/4 cup of sweetener.  Use the amount of sweetener you prefer.
4. Mix clabber, fruit puree, and sweetener in blender first or just go ahead and put it in your ice cream freezer bowl.  
5. After the ice cream maker stops I like to put the ice cream in the freezer for a few minutes.
6. Scoop into serving dishes or move the ice cream into a storage container and store in the freezer.

Notes

• I like to start a new batch of clabber around 6 p.m. so it will be ready the next morning when I want to make cheese. The clabber is started by placing one tablespoon of clabber from the previous batch into a empty quart jar then pouring in raw milk.
• The next morning somewhere between 6 a.m. and noon, (of course the rate of fermentation is highly dependent on the ambient temperature in your home) when the clabber has formed a solid curd I put the jar of clabber in the refrigerator.  
• About 6 p.m. I will take the jar out of the refrigerator and take out one tablespoon and start a new batch of clabber.  
• Time to make clabber ice cream!  Use the remaining clabber from the jar that you took 1 tablespoon from to start the next batch, to make your ice cream. 
• I like to use 2 cups of frozen fruit.  It will help if you take the fruit out of the freezer and let it melt a bit.
• Using a blender to mix the fruit, sweetener, and clabber will give you a smoother creamier ice cream.