Bulletproof Coffee Ice Cream

bulletproof coffee ice cream

Bulletproof Coffee Ice Cream

Viva la Bacon

This fat-burning 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.

Bulletproof Coffee Ice Cream
1.3 net carbs per serving.
Servings: 6

4 eggs, whole
4 egg yolks
2 tsp vanilla extract
10 drops apple cider vinegar (or lime juice)
1 tbsp coconut oil (or MCT oil)
1 tbsp unsalted butter
8 oz coffee, brewed (strong or to taste)
2 tbsp cocoa powder
stevia (or equiv), to taste
1/2 c heavy whipping cream (or coconut cream)
1/2 c water or ice

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.

Per Serving: 199 Calories; 18g Fat (83.7% calories from fat); 7g Protein; 2g Carbohydrate; 0.7g Dietary Fiber.

Original Post: Bulletproof Coffee Ice Cream

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