Coffee Ice Cream



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.



Coffee Ice Cream
Per Serving: 201 calories, 1.8 net carbs.

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.

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