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!
- 4 pasture raised, organic whole eggs
- 4 pasture raised, organic eggs yolk (just the yolk)
- 1 vanilla bean pod – scrape the beans out
- 1/2 teaspoon maple flavoring (optional)
- 2 tablespoons organic vanilla extract (I like vanilla if you can’t tell)
- 1/2 cup softened grass fed butter (like Kerrygold) or ghee – make sure it is softened or melted
- 3/4 cup organic coconut oil – also make sure it is softened or melted
- Sweetener Options:
- 5 tablespoons of Lokanto
- 5 tablespoons of Xylitol
- 3 tablespoons Lokanto or Xylitol + 1 dropper full stevia extract or
- 2 full droppers of stevia extract (it’s not very good with just stevia)
- ( I suppose you could also use honey or maple syrup, but I am trying to use as little actual sugar as possible to keep this more of a Keto kind of ice cream)
- 1/2 teaspoons of good salt or more to taste
- 1 cup ice
- Melt butter or ghee and coconut oil in small pot. Allow to cool until no longer hot to the touch but still liquid. Meanwhile, crack eggs and place whole eggs and yolk combo in blender. Add vanilla, vanilla beans, maple flavoring and cooled butter or ghee/coconut oil combo. Blend on high for 30 seconds. Once blended add ice and blend for 10 more seconds until smooth. The mixture will resemble a milkshake consistency.
- Place mixture in ice cream maker and process until frozen according to your ice cream makers instructions.
- Note: If you do not have an ice cream maker, you can still make a delicious dessert with this exact same recipe. After blending ice cream mixture, instead of putting in the ice cream maker, pour into individual size serving containers such as little jelly jars, small espresso mugs, small coffee cups or parfait glasses. Place in fridge and let set for about 4 hours. These little desserts will resemble panna cotta or a very soft pudding. It is another version of making this dessert and is quite delicious!