Salted Vanilla Bean Ice Cream – Bulletproof 2.0

I love this ice cream….          

I give full credit to the brilliant Dave Asprey of Bulletproof Diet for this recipe. I really respect Dave for his biohacking passion and emphasizing the importance of eating an ancestral, nutrient dense diet free of mycotoxins and other not so healthy stuff.       

Before I say more, let me mention I am a recipe Nazi and have the awesome gift of being able to take just about any recipe and make it better.                                             

I had only made this recipe once before and it didn’t turn out so well so I was not a fan and really could not understand the big deal but since some friends that I trust continued to rave about it… I decided to give it another chance. How you make a recipe makes all the difference. . In the original recipe, there was no mention of the importance of melting or softening the fat first before blending. I find this makes all the difference. Otherwise, you can have kind of  a mealy or grainy ice cream. Dave Asprey’s recipe also calls for Brain Octane from Bulletproof which is a version of MCT oil high in caprylic acid. While I love this product, it is pricey and after running out one time, I figured out that subbing more coconut oil for MCT oil works just as well. I have also been excited to discover that this recipe turns out just as well made with ghee instead of butter. I mostly eat ghee instead of butter these days as I am sensitive to the milk solids in butter. I still eat it somewhat but feel better eating ghee instead. In a future post, I will share with you how I easily make ghee at home. It is so easy, medicinal and delicous!

Before I share the recipe with you,  let me share that part of what makes this recipe so awesome is all of the powerful fats. It contains butter or ghee, coconut oil, and raw eggs. Yes, raw eggs. Don’t freak out. If you have been taught to believe raw eggs will give you a fatal food borne illness, fear not. If you are eating fresh, pasture raised, organic eggs, your chances of salmonella are extremely rare. I have eaten countless raw eggs in my life and the only time I have ever gotten sick was when I made some mayo with some eggs I procured from a conventional grocery store. For some reason I had to have mayo at that moment and settled for sub-par eggs. And I paid the price. It was one night of hugging the toilet seat and then all better. Also, let me mention that almost every country other than the US actually leaves their eggs out on the counter and does not even refrigerate them at the store. So, be assured, raw eggs are safe as long as you are using high quality ones.

Back to the powerful ingredients in this recipe:

Butter/Ghee – high in Omega 3’s, CLA, beta-carotene, Vitamin A, Vitamin D, Vitamin K, Vitamin E, antioxidants, butyrate

Coconut Oil – rich in lauric acid, Medium Chain Triglycerides (easy to absorb fat that the liver does not have to metabolize), healing and protective for the brain

Brain Octane or MCT Oil – go check out this page to read more on why this stuff is so awesome.

Eggs – rich in protein and contain significant levels of Vitamin A,  B-complex vitamins, Vitamins D, Vitamin E, and Vitamin K as well as phosphorous, selenium, calcium and zinc. Furthermore, eggs also have omega-3s and antioxidants.

I did make a few minor changes so this version of the recipe should be easier to make. For example, his recipe called for 7 tablespoons of butter and 7 tablespoons of coconut oil. I instead turned those into cup measurements as measuring out 7 tablespoons of something can take a long time. This is my chef brain at work and making recipes more efficient. You can see the original recipe here.

Note about Sweeteners: I listed a few different sweetener options below. The original recipe suggests just using xylitol but I have been trying to make this more low carb and found that by using stevia, I could reduce the amount of xylitol. If this is not a concern to you, I would just make it with 5 tablespoons of xylitol of Lokanto. But if you wish to reduce the amount of carb/sugar count in this recipe, then I recommend using some stevia and the rest xylitol or Lokanto. I do not find this is very good made with just stevia.

Equipment Note: I use the 2 Quart Frozen Yogurt, Sorbet and Ice Cream Maker from Quisinart. I keep the insert in the freezer at all times so it is ready to go when I want to make my ice cream.

After you make my Salted Vanilla Bean Ice Cream, please report back and share the deliciousness!