Toronto / By Nathalie Niddam
Follow this recipe for homemade ice cream that you can eat and enjoy without delivering a sugar bomb to your body.
This is a popular recipe in the Keto and Low Carb High Fat world but you don’t need to subscribe to these dietary plans to enjoy this stuff and benefit from the healthy fats and lack of junky ingredients found in most store bought ice creams. If you have a high speed blender or equivalent (Ninja or Nutribullet) this will take you minutes to make.
I don’t have an ice cream maker so I just put mine in a container in the freezer. The consistency before you freeze it is a lot like a creamy pudding - beware you may eat it all before you can put it away, try to pace yourself this stuff is delicious and very, very rich.
Once frozen it can be pretty hard, but that is quickly resolved with a sturdy spoon or a few minutes on your counter. My guess is if you did have an ice cream maker you’d have better control over the consistency, either way, it tastes amazing.
Let me know how you do!
Keto or Bulletproof Ice Cream Recipe
- 4 Whole Pastured Eggs
- 4 pastured egg yolks
- 2 tsp vanilla powder
- 1 gram vitamin C (Ascorbic powder) or 10 drops apple Cider Vinegar or lime juice to taste
- 7 TBSP Grass Fed Butter (unsalted)
- 7 TBSP Coconut Oil
- 3 TBSP plus 2 TSP MCT Oil (this is important in terms of adding “value” to your ice cream - ketones for your hungry brain - yes!!)
- 5 TBSP Lo Han Guo (Monk Fruit Sweetener*) or Hardwood Xylitol or Erythritol
- 1/4 to 1/2 cup raw unsweetened cacao powder (if you want chocolate) or replace the vanilla extract with the innards of a vanilla bean if you prefer vanilla flavour.
- About 1/2 cup of water - add a TBSP at a time till you get the consistency you are looking for - you may need less.
Blend all ingredients except the water till smooth - you want a pudding like consistency for creamier ice cream, add more water for a firmer icier texture….pour into ice cream maker and turn on or just place in a container in the freezer.
- Although it is pricey I use Monk Fruit sweetener (found it at Whole Foods, available on UpayaNaturals.com or I am sure you will find it in Health Food stores as it is becoming increasingly common) but you could use the Erythritol or Xylitol.
- Careful on the last two they can cause a bit of gastric upset at first so do NOT eat the entire batch in one sitting.
- Note that this is a raw egg recipe - make sure your eggs are top quality and fresh - possibly do not serve to pregnant, immune compromised, very elderly or young children just to be safe….Salmonella is rare, maybe 1 in 20,000 eggs but it is a risk nevertheless.
- Don’t tolerate dairy? Replace the butter with more coconut oil