If you follow me on Instagram, you KNOW my obsession with BP Ice Cream. And my husbands obsession of not following my recipe and making his own version (follow the recipe, it's better that way).
Oh, you don't follow me? That's ok, you can start now because I'm heaps of fun!
I was at a stage where I was all about fruit, banana ice cream, big green smoothies and raw treats made with dates when I realised that when I ate these foods, I felt sluggish, full and sometimes would even experience bloating for hours afterwards. The fructose and large amounts of natural sugars I was eating simply weren't agreeing with me. So while I can handle one piece of raw slice or a green smoothie every now and then, it's not something I can eat too much of or too often.
Enter, a nutrient dense diet where fat was praised... I was skeptical about coffee with butter (who wouldn't be!) but I did what I do best, researched. Somehow, it makes sense. And if you want to know more and you're the type who doesn't dismiss something before knowing everything about it, you can read about it in the book The Bulletproof Diet by the founder - Dave Asprey.
So once I decided to try my hand at a Bulletproof lifestyle, I stumbled across this recipe, which I've adjusted slightly over the last year to suit my tastes more. It's AMAZING! I use a churner like this one but you can just blend and freeze without churning.
BULLETPROOF CHOCOLATE ICE CREAM
- 4 whole eggs
- 4 egg yolks
- 2 tsp vanilla
- 10 drops of lime juice or apple cider vinegar
- 50 grams of coconut oil
- 50 grams of Brain Octane (or MCT oil)
- 100 grams of grass-fed butter (we use KerryGold or WestGold)
- 70 grams of xylitol
- 1/2 cup raw cacao powder
Blend everything until completely lump free in a high powered blender or Thermomix. If churning, pour into churner and let process for around 20 minutes or until thick and creamy! If not, simply pour into a dish and store in the freezer.