This Kefir Ice cream with a blueberry and basil swirl sounds complicated, but it couldn’t be any simpler! With only four ingredients, it’s not only easy but incredibly original and delicious.

Kefir Ice Cream with Blueberry and Basil swirl

The base of the Ice Cream is made with Lifeway Kefir, which is 99% Lactose Free, making this Ice cream a perfect option for all the lactose intolerant people out there.

This post is sponsored by Lifeway Kefir. Thank you for supporting the brands that make Sweet Fix Baker possible! All thoughts and opinions are my own

What is Lifeway Kefir?

Lifeway Kefir is an all-natural probiotic drink made by fermenting milk. It’s lactose-intolerance friendly and high in protein, calcium, and Vitamin D. Additionally, it’s full of Kefir cultures, which give each cup of Kefir 12 live and active cultures.

Some of the health benefits associated with probiotics are supporting immunity, a healthy digestive system, reducing hunger cravings, increasing satiety, and having a high protein content. If you want to read more about this, you can find more detailed information here.

Ingredients & Tools

This recipe calls for simple ingredients, found in any grocery store—and each one plays a role in creating that creamy texture and bold, tangy flavor you’ll love. Here’s how everything works together:

Blueberries (fresh or frozen): These provide the sweet-tart burst of flavor and a juicy swirl that contrasts beautifully with the creamy ice cream base. Frozen blueberries work just as well and can be a great option if fresh aren’t in season.
Fresh basil leaves: A little bit of chopped basil adds a subtle herbal note that makes the flavor pop without overpowering your taste buds.
Granulated sugar: Helps draw out the juices from the blueberries and balances the tangy taste with a hint of sweetness
Plain Organic Grassfed Lifeway Kefir (chilled): This fermented milk is loaded with probiotics and gives the ice cream a distinctive tang while supporting gut health. Lifeway kefir is a reliable brand, but any plain kefir (including dairy-free kefirs like coconut kefir) will work. Using your own kefir made with milk kefir grains or raw milk is also a great way to personalize the recipe.
Granulated sugar: Dissolves into the kefir to sweeten the mixture while keeping that fresh, tangy flavor front and center

Take a look at the recipe card at the bottom of this post for the full recipe.

Special Tool Highlight: Ice Cream Maker

This ice cream recipe is a “churn” ice cream, which means you’ll need an ice cream maker.

Like with any churned ice cream, the texture will be better than a no-churn ice cream recipe because of air incorporation and the slow freezing process that allows millions of tiny crystals to form, instead of clusters that could make your ice cream harder.

Make sure to freeze your ice cream bowl for at least 6 hours before using!

Add-ons & Substitutions

There’s plenty of room to make this kefir ice cream recipe your own! Here are a few ways to switch it up:

Swap in other fruits: Try a cherry kefir ice cream version with dark cherries and a little lemon zest, or go for strawberry kefir ice cream with a pinch of cardamom. Peach kefir is also a great way to lean into summer flavors.
Herb alternatives: Don’t have basil? Fresh mint, lemon balm, or even thyme can add a nice twist.
Add a little indulgence: Fold in dark chocolate chips or swirl in a homemade berry compote. These add-ins not only boost flavor but also bring a fun texture contrast.

How to Make Churn Kefir Ice Cream with Blueberry & Basil Swirl

Take your time with each step and enjoy the process—this treat is worth the little bit of effort, and your freezer-safe container of homemade ice cream will feel like a big win!

Make sure the bowl of your ice cream maker is fully frozen before starting—at least 6 hours in the freezer, ideally overnight.

In a medium saucepan over medium heat, combine your blueberries, chopped basil, and sugar. Stir occasionally while the blueberries begin to pop and soften. You’ll notice the juices thickening slightly—this usually takes about 5–10 minutes. Once everything looks jammy and the sugar is dissolved, remove from the heat.

Transfer the blueberry mixture to a blender or use a food processor to blend until smooth. Let it chill completely in the fridge—you want it cold so it swirls beautifully into the creamy ice cream later on.

In a separate bowl, mix the chilled kefir with the granulated sugar. Stir until the sugar is completely dissolved. You can add a splash of vanilla extract here if you’d like to soften the tang.

Pour the kefir mixture into your ice cream machine (or ice cream attachment, like one from the Ninja Creami community) and churn for 20 minutes or follow the manufacturer’s instructions. You’re aiming for a soft-serve consistency.

Scoop half the churned vanilla kefir ice cream into your freezer-safe container or bread pan. Drop several spoonfuls of the blueberry-basil swirl on top and gently swirl it in with a butter knife. Don’t overmix—you want beautiful streaks!

Add the remaining ice cream, followed by more dollops of the blueberry mix, and swirl again.

Cover the container tightly and freeze for at least 4 hours, or overnight for firmer scoops. When ready to serve, let the ice cream sit at room temperature for 5–10 minutes to soften slightly—this makes for the perfect scoop.

Expert Tips

Letting your kefir come to just below room temperature before mixing helps the sugar dissolve faster and churn more evenly.
Using raw milk kefir or kefir made with whole milk will give your ice cream a richer, more indulgent texture without needing heavy cream or egg yolks.
If you notice ice crystals forming after freezing, a little trick is to cover the surface of the ice cream with parchment paper before sealing it—this reduces air exposure and keeps the texture smooth.
Keep your ice cream scoop warm (dip it in hot water and wipe dry) for easy scooping, especially straight from the freezer.
Blending the blueberry swirl smooth makes it easier to swirl through the soft serve without sinking to the bottom.

Frequently Asked Questions

Can kefir be made into ice cream?

Absolutely! Kefir makes a deliciously tangy and probiotic-rich base for homemade ice cream. It’s a great way to transform fermented milk into a perfect probiotic dessert with a creamy ice cream texture.

Can I make this recipe ahead of time?

Yes, this is a great make-ahead dessert. After churning and swirling, store the ice cream in a freezer-safe container and freeze for up to two weeks. Let it sit at room temperature for 5–10 minutes before serving.

How should I store kefir ice cream?

Store in an airtight freezer-safe container, ideally with a layer of parchment paper or plastic wrap pressed directly onto the surface to help prevent ice crystals.

What’s the best way to freeze this recipe?

Use a sturdy, shallow bread pan or a dedicated freezer-safe container with a tight lid. Avoid storing in deep containers, which take longer to thaw evenly.

Can I double this recipe?

You can, but make sure your ice cream machine has the capacity. You might need to churn in two batches to maintain a smooth, creamy texture.

Does it work with store-bought flavored kefir?

It can, but the results vary. Flavored kefirs often contain added sugars and stabilizers, which might alter the final taste and texture. For best results, stick with plain kefir and add your flavors.

Take a look at the photos and links below for more Ice Cream Recipes, or follow this link for some Frozen dessert recipes.