Strawberry Kombucha Ice Cream

I have been playing with ice cream recipes lately, this is probably my own personal favorite. Whereas the others were creamy and decadent, this was absolutely light and refreshing. Do you know what kombucha is? Through the Weston A. Price I came to learn about the benefits of fermented to food. Traditionally they were used to preserve foods, but there are more benefits. They often make food more nutritious, increasing the nutritional value. Take fermented dairy too. Kefirs and dairy are actually easier to digest for many than dairy (keep in mind I am a believer in raw dairy from grass-fed cows). What I believe i a great asset to fermented foods are that they act like a probiotic, promoting the good bacteria in your gut (flora). Good flora promotes good immunity and good health. Kombucha then is a fermented tea. For this recipe I got a raw kombucha, but you can certainly make your own (which I intend on doing, I just wanted to experiment first and I was so pleased with the results I had to share right away).

Strawberry Kombucha Ice Cream

• 1 cup Kombucha
• 1 cup coconut milk
• 2 tsp vanilla
• 1/4 cup raw honey
• 1 cup sliced strawberries

To Make: Process all the ingredients. Freeze in a glass dish for several hours or overnight. Run through the food processor to make it nice and smooth. Serve!