If you’ve ever ended up with a batch of kombucha that’s gone a bit too far (slightly over-fermented, and is a little too tart to drink), don’t give up on it just yet.
This is one of the easiest and honestly most underrated ways to use it; Kombucha Ice Cream.
It sounds a bit strange, but it works. The tang from the kombucha cuts through the richness of the cream and you end up with something that’s light, slightly sharp, and really refreshing.
You can add fruity chunks, fruit puree, honey, or other sweeteners to tailor the flavour to your liking too.
Once you have the kombucha, you only need a few additional ingredients and some basic ice cream moulds, we used these ones.
If you're looking for a high quality kombucha SCOBY, or need help on how to start making kombucha at home, we've got a range of 5 star rated, kombucha starter kits designed for beginners, check them out here.
We have loads of other uses for over fermented kombucha here, but this recipe is so good it deserves its own blog!
So, if you're ready to get on with your Kombucha Ice Cream, read on.
Why kombucha works in ice cream
Over fermented kombucha has that natural acidity which will work in a similar way to apple cider vinegar in food and drink recipes. When used in this recipe, it balances the cream and stops the ice cream from feeling too heavy.
We've used an over fermented batch of hibiscus kombucha and added in crushed raspberries for this batch of kombucha ice cream, hence the pink colour, but you can use any kombucha and fruit that you have.
Next time, I'm planning on adding some banana!
Ingredients (perfect amount for a batch of 8 ice creams)
- 300 ml double cream (or plant-based cream that can be whipped)
- 115 ml kombucha (slightly over-fermented / tart)
- OPTIONAL 2–3 tablespoons sugar, honey or maple syrup
- OPTIONAL crushed berries, fruit puree or
How to make Kombucha Ice Cream
- Add your cream and your fresh kombucha into a clean jug or jar and stir until it is combined. If you’re using plant-based cream, make sure it’s one that actually whips - not all of them do.
- Cover with a breathable lid (clean kitchen roll / dish cloth and elastic band works perfectly here) and leave this to ferment at room temperature for 24 - 36 hours.
- Move to the fridge to chill for 8 hours.
- Whisk your mixture, which should have a slightly acidic smell, until it forms stiff peaks, and then slowly fold in any extra ingredients (crushed fruits, sweeteners, or puree).
- Spread into ice cream moulds (these are the ones I used and they were perfect). Insert the sticks and smooth over the top.
6. Freeze overnight, and then serve up in the great British sunshine!
If you have an ice cream maker, you can also add the mixture into there and follow the manufacturers instructions.
Flavour ideas to try
Once you’ve made one batch, you can start experimenting.
Some combinations we've got lined up:
- Sencha green tea kombucha with mashed banana and honey
- Lemon and Elderflower kombucha mixed with lemon zest
- Mango kombucha mixed with mango puree
A few tips
- Use kombucha that’s slightly too tart to drink - that’s where this really works
- If it freezes too hard or with icicles, add a bit more sweetener next time
This is a really easy way to use up over fermented kombucha, and it’s something a bit different from just making another drink. I got the recipe inspiration from Chef Sam Black.
If you're looking for a high quality kombucha SCOBY, or need help on how to start making kombucha at home, we've got a range of 5 star rated, kombucha starter kits designed for beginners, check them out here.