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Bulletproof® Coffee Ice Cream

This fat-burning Bulletproof® Coffee ice cream recipe has almost no carbs (or consequences) and a little caffeine kick to keep you going.

The average American eats 20 quarts of ice cream each year. 87% have ice cream in their freezer at any given time.

There’s no need to buck the trend – especially when your cream burns body fat instead of adding it.

 

Where’s the Kick?

Dave Asprey’s unique, high-energy Brain Octane® oil in this ice cream recipe work with the natural caffeine in his Bulletproof® Coffee.

Brain Octane® oil is rapidly absorbed and changed into ketone bodies immediately – providing instant energy to the brain.

 

What’s in it for You?

Dave’s Brain Octane® oil produces four times the ketone energy of coconut oil.

You’ll achieve better health, better digestion, better fat-burning and all-day, steady energy.

This keto ice cream recipe is a modified spin of Dave’s original Bulletproof® Coffee and ice cream recipes.

 

bulletproof coffee ice cream

(from the Almost Zero Carb Meal Plan)

 

Bulletproof® Coffee Ice Cream

Per Serving: 201 calories, 1.8 net carbs.

Servings: 8

 

Ingredients

4 eggs

4 egg yolks, whole

2 tsp vanilla extract

10 drops apple cider vinegar (or lime juice)

2 1/2 tbsp Brain Octane® oil

1 tbsp unsalted butter, grass‐fed (or Bulletproof® Ghee)

12 oz Bulletproof® Coffee, freshly brewed or cold‐steeped using 6 tbsp of ground Bulletproof® Coffee

2 tbsp unsweetened cocoa powder

stevia (or equiv), to taste

3/4 c heavy whipping cream (or coconut cream)

 

Directions

Blend everything EXCEPT the water / ice in a blender.

Add water or ice and blend some more. Aim for a yogurt-like thickness and texture.

Add more water or ice for a firmer, icy texture. Add more heavy cream for a smoother, creamier texture.

Pour the mixture into an ice cream maker and churn according to the directions. This makes ice cream with a perfect consistency.

– OR –

Place mixture into a container in the freezer, churning by hand with a fork / spoon / whisk every 30 minutes.

This makes ice cream with a chunky-firm, icy consistency.

 

Use Cooked Eggs Instead

Warm the cream to 160 F and add eggs. Stir well.

Let cool and place in the fridge until completely chilled. Once chilled, add to blender and continue recipe.

 

Nutrition

Per Serving: 201 Calories; 18g Fat (85.9% calories from fat); 5g Protein; 2g Carbohydrate; 0.2g Dietary Fiber.

 

Click to print or save this recipe:

download this pdf button

 

Special Ingredients

b-ground-keto-butter-coffee

Bulletproof® Coffee goes through a rigorous, carefully engineered Bulletproof Process™, ensuring you get the cleanest cup every time.

Each batch of Bulletproof® Coffee beans is lab tested for 27 toxins (including mold toxins that survive coffee-roasting temps), so each cup gives a clear-headed, energized focus.

 

b-octane-oil

Brain Octane® oil burns fat rapidly, and supports healthy digestion and immune function. Fats from Brain Octane® oil aren’t stored. Instead, they’re used immediately for energy.

Dave’s oil has at least 10 times the (C8) Caprylic acid (14g) per tablespoon as in one tablespoon of Coconut oil (1.4g)

Brain Octane® oil works in meals, drinks, tea, smoothies and salad dressings. Add to any food or drink for an amazing boost.

Brain Octane® oil converts into energy faster than other oils, ignites your body’s metabolic rate and helps maintain healthy levels of cholesterol.

 

b-keto-coffee-grassfed-ghee

Bulletproof® Ghee is clarified over an open flame to remove nearly all casein and lactose.

Bulletproof® Ghee is all natural, gluten-free, non-GMO, has delicious, buttery taste and is made from grass-fed butter.

 

Bulletproof® Coffee Ice Cream

De-Bittered Stevia has no unpleasant aftertaste. This blend has none of the characteristic bitterness of typical stevia sweeteners.

Zero carb and zero glycemic impact.

 

 

Customize Your Ice Cream

Change the Bean

Freshly-roasted, quality coffee beans add depth and character to your bulletproof ice cream.

You can vary the flavor a great deal just by changing the bean.

 

light-roast-bulletproof-coffee-ice-cream

Use a light roast when adding subtle toppings or flavors (like shredded coconut, or vanilla/maple extracts). The light coffee flavor won’t overpower your add-ins.

 

dark-roast-bulletproof-coffee-ice-cream

Darker roasts work best for robust flavor/toppings, but tend to bitter the cream. Stevia (or other zero carb sweetener) offsets any bitterness.

 

Change the Flavor

Instead of brewing the coffee ahead of time, add 1 to 5 tablespoons of fine coffee grounds per finished quart of ice cream.

Use 1 to 2 tablespoons for a mild, milky ice cream that tastes like a latte.

3 to 5 tablespoons results in a bolder flavor (with a touch of bitterness.)

 

More Bulletproof® Coffee Recipes

Bulletproof-Coffee-Recipes-Fasting-Plan

 

Grab a fasting plan and all the Bulletproof® Coffee recipes for cocoa, tea, to-go drops, ice cream, mousse, frappuccino, pops and lattes.

 

Source

Bulletproof® and Brain Octane® are registered trademarks owned by Bulletproof Digital, Inc.

Ice Cream statistics from the International Dairy Foods Association.

 

Bulletproof® Coffee Ice Cream

 

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Category: Desserts