Our delicious Chocolate-Dipped Frozen Kefir Bars will make you excited for the warm weather and want to head straight to the kitchen to make these probiotic-rich pops! Our silky smooth kefir is full of active and living probiotics that will survive a short freezing time, making the pops the perfect sensation for your gut and your taste-buds! All you have to do is create each layer, then dip in chocolate and enjoy!
Cultured Dairy: The Nutrition Benefits You Actually Need to Know
With increasing research linking the correlation between probiotics, gut health, and immunity, it’s no secret that the integrity of our gut is vital to our health. Although additional factors such as stress, antibiotic usage, and individual health conditions can contribute to the condition of our gut, a focus on healthy food choices is one of the easiest ways to support the microbiome.
Several studies have shown a strong association between the gut-brain-microbiota. Probiotics introduced to the gut have been found to support immunity, improve allergies, and improve digestion.
Studies have shown that reduced diversity of healthy gut bacteria during early years is associated with an increase in food allergies during school-age years. In addition, kefir made from whole fat milk helps absorb key nutrients such as Vitamins A, D, E, and K. Vitamin K is important because it helps your bones absorb calcium. It’s important to know that kefir contains a special trio: vitamin D, K, and calcium – all three crucial elements to support bone health.
Prebiotics + Probiotics = A Healthier You
Prebiotics are non-living, non-digestible carbohydrates naturally found in a variety of fiber-rich plant foods. Your body actually can’t digest prebiotics, so they’re what probiotics feed off of to remain actively working in your digestive system. They help the digestive system by promoting the growth of good bacteria. Prebiotics and probiotics work together in balance to make sure our digestive system stays on track and regular.Research has found that consuming a variety of prebiotic and probiotic food sources may improve your body’s natural functions, including both your immune and digestive systems.
Ingredients
Mango Lime Frozen Kefir
- 2⅓ cup Mango Lowfat Kefir
- 1 cup. plain refrigerated coconut milk
- 2⅓ cup heavy cream (or canned coconut cream)
- 1/2 cup fresh mango, chopped
- 1 full lime - juiced
- 2 tsp. vanilla extract
- Pinch fine salt
Lavender Blueberry Frozen Kefir
- 2⅓ cups Blueberry Lowfat Kefir
- 1 cup. plain refrigerated coconut milk
- 2⅓ cups heavy cream or canned coconut cream
- 1/2 cup fresh blueberries, keep whole
- 1 tsp. dried lavender
- 2 tsp. vanilla extract
- Pinch fine salt
Raspberry Pineapple Frozen Kefir
- 2⅓ cups Raspberry Lowfat Kefir
- 1 cup. plain refrigerated coconut milk
- 2⅓ cups heavy cream or canned coconut cream
- 1/2 cup fresh pineapple, chopped up
- 2 tsp vanilla extract
- Pinch fine salt
You will also need:
- 16-ounce of bag of dark or semi-sweet chocolate chips
- 1 tbsp. extra-virgin coconut oil
Directions
- Making Frozen Kefir for each Flavor: Whisk together the kefir, refrigerated coconut milk, vanilla extract, and salt in a large bowl, set aside.
- Whisk the heavy cream (or canned coconut cream) with a mixer on medium-high speed until firm peaks form (about 2 mins).
- Add the refrigerated coconut milk and kefir mixture, then whisk together until combined. Fold in the fruit to this mixture.
- Freezing & Chocolate Dipping: Scoop the kefir + fruit mixture above into a popsicle mold, filling up to the top. Ensure there are no gaps/air bubbles in each mold. Place the mold into the freezer for 40 minutes and then insert a popsicle stick into each mold. Repeat until you've used up all your mixture. Freeze the bars for 4-5 hours.
- To make the chocolate dip: Over a boiling pot of water, safely place a glass bowl on top and melt the chocolate chips together with the coconut oil, stirring until smooth and glossy; it should be very thick. Remove from heat, place into a glass bowl, and allow the chocolate dip to come to room temperature (about 10 minutes).
- Remove the popsicle mold from the freezer. Run warm water over the base of the mold and then carefully extract each ice cream bar from the mold by pulling on the popsicle stick. Place the bars on a baking tray lined with wax paper and return the tray to the freezer.
- One at a time, remove a frozen kefir bar from the freezer, dunk it into the chocolate up to the top of the stick, and then place the bar back into the freezer, onto the wax paper. Repeat with the remaining bars. Freeze for 1 hour before enjoying, or removing the bars from the tray and placing them in a freezer bag, sealing it tightly and storing it in the freezer for up to 2 months.
