How To Make Bulletproof Ice Cream
On a hot summer day, nothing beats a scoop (or two) of ice cream. Want to get your ice cream fix WITHOUT all the sugar and additives? You’ll love Bulletproof Ice Cream — this delicious, creamy recipe is full of quality fats, low in carbs and packed with satisfying flavor.
In honor of National Ice Cream Day on July 21, we visited the Bulletproof Cafe to show you exactly how we make our favorite summer treat. Swing by our Los Angeles locations to try our four delish flavors, or make it at home yourself — recipe below!
Bulletproof Chocolate Ice Cream
Ingredients:
½ cup xylitol
¼ cacao powder
¾ cup coconut oil
1 cup grass-fed butter
4 whole pastured eggs
4 pastured egg yolks
1 cup full-fat coconut milk
¼ cup Brain Octane oil
Instructions:
Add all the ingredients into a high-powered blender and blitz for 1-2 minutes.
Taste the mixture and adjust the sweetness by adding a little more if needed.
Pour into an ice-cream maker and churn.
Serve and enjoy!
If you like this video, subscribe to Bulletproof on YouTube today, where you'll find full-length episodes of Bulletproof Radio to watch and listen to, interviews with thought leaders in mindfulness, health, nutrition, science, and biohacking.
Also, one simple hack - Bulletproof Coffee - try making it at home - here's the recipe! https://bit.ly/2GvArUb
Bulletproof Radio is one of the top ranked Podcasts on iTunes! You can subscribe by clicking here:
https://itunes.apple.com/us/podcast/b...
Connect with us on social media for quick updates and the newest biohacks:
Facebook - / bulletproof
Twitter - @bpnutrition
Pinterest - / bppins
Instagram - www.instagram.com/bulletproof // instagram.com/dave.asprey
#bulletprooficecream #ketoicecream #nationalicecreamday