Bulletproof Vanilla Bean Ice-Cream

This recipe is a slightly adapted version of Bulletproof's 'Get Some Ice-cream Recipe' 

Serves 4

INGREDIENTS

  • 4 organic, free-range eggs

  • 4 or 5 organic, free-range egg yolks

  • 1 tsp apple cider vinegar

  • 100g grass-fed butter or ghee, melted

  • 50g cacao butter, melted*

  • 60g MCT oil (or this brand)

  • 50g coconut oil, melted

  • 40-50g lakanto (or you sweetener of choice to taste)

  • 50ml filtered water (or ice)

  • Seeds of 1 vanilla bean or 1 tsp vanilla powder

METHOD

1. Add all the ingredients (starting with 40g of your chosen sweetener) into a high powered blender and blitz together until smooth and creamy.
2. Taste the mixture and adjust the sweetness by adding a little more if needed. 
3. Pour into an ice-cream maker and follow your ice cream makers instructions. Churn for roughly 20 minutes, or until ready.  
4. Serve and enjoy this incredibly nourishing and delicious ice-cream. 

  • If you don’t have cacao butter, you can omit it, the recipe still works beautifully without it

Click here to see the 'Chocolate Bulletproof Ice-Cream' version

For even more healthy and delicious dessert recipes, check out my best selling eBook Just Desserts