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Bulletproof® Coffee Ice Cream


  • 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)
Bulletproof® Coffee Ice Cream


  1. Blend everything EXCEPT the water / ice in a blender.
  2. Add water or ice and blend some more. Aim for a yogurt-like thickness and texture.
  3. Add more water or ice for a firmer, icy texture. Add more heavy cream for a smoother, creamier texture.
  4. .........
  5. Click here to view full recipe

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