Dairy-free Ice Cream (Keto Fabulous)
This “ice-cream” is adapted from www.bulletproof.com
About this Recipe
Adapted from www.bulletproof.com
4 whole eggs (pastured…. of course)
2 tsp vanilla (I use vanilla powder)
1 gram vitamin C (ascorbic acid) or 10 drops apple cider vinegar or lime juice to taste.
100 grams (7 tbs) grass-fed butter
100 grams (7tbs) coconut oil (or substitute half Cacao Butter for amazing taste)
50 grams (3tbs + 2tsp) MCT oil (important for consistency)
80 grams (5.5tbs) xylitol or erythritol (or more to taste – you can add up to 160 grams if you want)
~100 grams water or ice (just under 1/2 cup; add less than you think you need, then increase the amount).
(optional) 1/4 to 1/2 cup of low-toxin Cocoa powder ( this makes it taste like chocolate cake batter…..I’m serious!!!!)
(optional) frozen raspberries
Blend everything but the water/ice in blender. It takes a while to get the butter blended into perfect creaminess.
Add water or ice and blend some more until well blended. Ideally, you want a yogurt-like consistency for creamy ice cream, or add more water for a firmer, icier texture
Pour the mixture into an ice cream maker and turn it on.