How frozen kefir is made
From live, cultured kefir to a no-added-sugar frozen dessert — in five steps.
Frozen kefir is not whipped up from cream and sugar like ice cream. It begins as kefir — a living, fermented, cultured dairy — and is carried carefully into the freezer so the dessert keeps its clean, tangy character. Here is how Snowfall makes it in Marylebone, step by step.
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Step 1
Start with live, cultured kefir
It all begins with real kefir — a fermented, cultured dairy made with live kefir cultures. This is the same tangy, cultured drink described in what is kefir, and it is where frozen kefir gets its fresh, fermented flavour and its naturally lower lactose.
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Step 2
Strain it thick and creamy
The kefir is strained until it is thick and creamy, concentrating its body and its cultured tang. Straining is what turns a pourable drink into something rich enough to freeze into a soft, spoonable dessert rather than a block of ice.
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Step 3
Sweeten naturally — no added sugar
Instead of sugar, the strained kefir is sweetened with stevia and erythritol, so there is no added sugar at all. The result is a rounded, satisfying sweetness that lets the fermented tang stay in the foreground. Why no added sugar →
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Step 4
Blend and freeze gently
The mixture is blended smooth and then frozen gently, for a light, tangy texture that stays soft rather than turning dense and heavy. This slow, careful freeze is what keeps frozen kefir feeling airy and clean on the palate.
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Step 5
Serve fresh in Marylebone
Finally, it is served fresh at Snowfall in Marylebone, London — scooped to order, tangy and cold. Find us and opening hours →
Why the method matters
Every step exists for a reason. Because frozen kefir starts with cultured kefir rather than plain cream, it carries the fresh tang of real fermentation and is naturally lower in lactose than milk — qualities you cannot add in later. Straining builds a creamy body without leaning on fat and sugar, so the dessert stays light.
Sweetening with stevia and erythritol instead of sugar is the choice that keeps it free from added sugar while still tasting rounded and satisfying. And freezing gently protects the texture, giving frozen kefir its characteristic soft, clean finish rather than the heavy density of ice cream. Taken together, the method is what makes frozen kefir what it is: cultured, tangy, light and made with no added sugar.
Frozen kefir is a dairy product and naturally contains a small amount of milk sugars. “No added sugar” means no sugars or sweetening foods are added; sweetness comes from stevia and erythritol.
Keep reading
Taste frozen kefir at Snowfall
No added sugar, live cultures, made fresh. Come and find us in Marylebone.
Find us in Marylebone