Low carb/Keto Cream cheese and salami pinwheels with pickles
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.
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.
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.