Creamy vanilla ice cream that’s actually amazingly good for you! It’s made with eggs, pasture butter, coconut or MCT oil and vanilla.
No spiking blood sugar. In fact your blood sugar won’t rise at all. And yes, it not only tastes like ice cream, it tastes like super high quality expensive ice cream.
It’s easy. Takes about 15-20 minutes start to finish (that includes freezing).
If you’ve read The Bulletproof Diet, you understand the health concept here. Lots of good healthy fats including egg yolks to feed your brain, nervous system and all your cell membranes.
Just remember to NOT pair foods like this with processed, sugary, junk food and chips, bread, pizza, and candy. Don’t even pair it with diet pop! This food is for those already eating a good diet of lots of veggies, moderate amount of protein coming from grass fed and pastured animals and good healthy fats. Your body will use this good fat for fuel and NOT for fat storage or artery clogging.
This recipe comes from Dave Asprey, the creator of Bulletproof Coffee. We’ve made in many, many times and it turns out every time. Really easy.
Keep in mind that the MCT oil is the secret ingredient in making the ice cream turn out the perfect consistency… You can scoop it with an ice cream scoop and it will hold its shape! If you’re new with MCT or Brain Octane oil, be sure to ease into it gradually to allow your body to adjust.
Your ice cream texture won’t be as perfect with the reduced measurements of MCT, but believe me, it is close! And it still tastes amazing.
We use a Cuisinart ice cream maker and it only takes about 10 minutes. The whole process from the beginning usually takes about 20 minutes once you get the hang of it.
We use the bulletproof vanilla for an added antioxidant punch. It’s REALLY good vanilla. You can also make the flavor chocolate by using the bulletproof cocoa that also packs a huge antioxidant punch because it’s NOT processed with alkali and is tested to NOT contain mold like most cocoa does. You could make it coffee flavor as well….the sky’s the limit! Have fun with this!
Bulletproof Ice Cream
Homemade vanilla ice cream made from eggs, butter, coconut oil, and MCT oil.
Optional: 1/4 to 1/2 cup Upgraded Chocolate Powder
Blend everything except the ice in your Vitamix or blender. Take enough time blending to be sure that you aren't left with butter and coconut oil chunks.
Add the ice cubes and blend until combined.
Pour into an ice cream maker and follow the machine's instructions.
If you don't eat the entire batch right then, store it in a glass storage container in the freezer. You can always go back for more later.
Adjust the amount of stevia based on your taste.
Experiment with different flavors- almond or mint extract, cherry stevia, etc...
Add 1 tbs Bulletproof Coffee grounds or 2 to 3 packets Organo Gold Black Coffee
If you do not react well to MCT oil, or are still easing it into your diet slowly then follow this procedure
Use 1/2 cup of butter and 1/2 cup coconut oil instead of the normal measurements.
You could start by adding a tiny amount of MCT oil each time you make the ice cream. Once you build up to the normal amount of MCT oil, reduce the butter and coconut oil measurements to the original recipe.
The Spicy Chocolates sure are fun! These little frozen chocolates might look normal at first glance, but as soon as you take a bite, a series of delightful flavors unfold one at a time….cocoa, maca, turmeric, cayenne…..
This is a “treat” that is kept in the freezer. Its a fudge-like consistency. Observing a friend take a bite for the first time is like seeing someone watch an action movie. The look on their face changes about 5 times and by the end they are saying “Oh, oh, oh, mmmmmm, what is that? Oh wow! OH its spicy!” Then they ask something like “What’s in here??? Caramel, coconut, ginger?”
But there’s more to it than just great flavor. The Spicy Chocolates are a great source of healthy fats. Abundant good fat in your diet helps stabilize blood sugar and helps with good brain function. Those struggling with ADHD, ADD, dementia, etc benefit from eating plenty of good healthy fats.
If you’re thinking of adding a moderately high fat diet to a diet of gluten, grains and sugar, don’t! That’s a combination that does not work for good health. Stick to plenty of good fats, moderate amounts of clean meat free of antibiotics, hormones and GMO feed, fish, eggs if you tolerate them, loads of organic veggies, minimal fruit. You’ll see your body lean up, your thinking will get nice and clear anad your energy will skyrocket.
For the chocolates, experiment with flavors. If you don’t like spicy, skip the cayenne, if you need more chocolate, add more cocoa! You can’t really go wrong here as long as you stick to the general guidelines. You could even swap out butter for ghee if you have a butter sensitivity.
The original recipe, Phat Fudge, was first created by Mary Shenouda, http://paleochef.com. We’ve adapted the recipe to remove the sugar and tahini.
So go on, get started, and enjoy your new Spicy Chocolates!
Homemade frozen chocolates with notes of cocoa, turmeric, cinnamon, and a hint of cayenne.
These are gluten, dairy, sugar, nut and egg free treats that really help when you’re in the mood for a muffin or a “bready” treat. The Poppyseed Teacakes taste like lemon poppyseed cake with a macaroon texture. The teacakes have substance and are surprisingly satisfying. You won’t find yourself unable to stop eating. Not because they don’t taste good, but you rally will feel satisfied and happy.Your blood sugar will not spike and you’ll stay satisfied for a l-o-n-g time!
Why? Because they’re made with real food! Lots of fiber from the chia seeds and coconut… hence the chewing needed!
Make a variation by adding cinnamon or other warm spices. make the teacakes for yourself, or make for a special occasion such as holiday, baby or wedding shower or birthday celebration.
The Teacakes are portable. Easy to pop a few into a bag and throw them in your purse when your on the go. Perfect to eat when your shopping, at the airport, or on a road trip.
Plan to eat them within about 24 hours of baking them. They are best kept in the fridge (after they’ve cooled down). They get “old” rather quickly
Brands of coconut butter vary in texture and their ability to melt. You may have a brand that really doesn’t melt. Put it in the saucepan anyway and heat slowly. At least warn it a bit. Other brands will actually melt. It works either way.
Coconut butter is NOT the product sold in the refrigerated “butter” area of the store. that’s “butter” made with coconut.
This coconut butter is often found next to the coconut oil in the store. It’s in a jar. When you open it, it often has a layer of coconut oil on the top. Remove that and use where you would use coconut oil. For this recipe, use the harder/firmer coconut butter underneath the oil.
Using coconut butter gives the wonderful flavor and texture quite different from using the oil. We know you’ll love it!
The ground chia seeds mixed with water are a replacement for egg. It’s what holds them together (and adds that fiber). If you let the mixture sit, it will turn very thick. You may think you did something wrong. Nope! It does thicken up like rubber cement. When you add the chia seed mixture to the other ingredients, you’ll need to mix it with your hands.
Lemon Poppyseed Teacakes
3 cups unsweetened shredded coconut
½ cup coconut butter, melted
4 Tbsp white or black chia seeds
¾ cups water
3 Tbsp poppy seeds
2 tsp liquid lemon stevia
1 tsp lemon extract
Preheat oven to 350F.
Melt the coconut butter on LOW heat. Check to see that it does not burn.
Grind up the chia seeds in a coffee grinder. Pour the powdered chia into a big mixing bowl, add the water, and mix completely. The chia and water will combine to create a gel.
Stir in all other ingredients until completely combined. Use your hands to mix it thoroughly!
Mold into balls and place on parchment paper lined baking sheet. When you form the balls, squeeze them as tight enough to hold together well. This will prevent them from drying out.
Bake at 350 for about 30 minutes or until the tops are light golden brown.
These Chocolate Chip Bars taste like chocolate chip cookie dough. Gluten Free, almost dairy free, grain free and almost sugar free. The chocolate chips we use have erythritol, a sugar alcohol, and stevia. The bars themselves are sweetened with stevia. The butter is the only source of dairy. Use ghee, or clarified butter to take out the dairy component of the butter. The vanilla and almond extracts are what give these bars that chocolate chip cookie flavor sensation. They’re frozen, not baked.
Lily’s Dark Chocolate Chips are what we use instead sugar sweetened ones. In Minneapolis we found them at Lakewinds Co-op on Lyndale Ave S. Lily’s also makes a variety of dark chocolate bars sweetened with stevia.
For people living without gluten and grains, I’m betting you’re feeling better in both your belly and your brain. The two are intimately connected. It’s not only the gluten, but also the new, non-gluten proteins that cause problems for people. These are proteins introduced recently (as recently as 1980) during genetic modification of the wheat. No one realized how many problems these new proteins could cause for humans.
These novel proteins have been causing gut inflammation… and when the gut (or intestinal lining) is inflamed, the brain follows suit. The blood brain barrier can become leaky, just like the small intestine becomes leaky from this irritation and inflammation.
Even though the popular term is “gluten free”, it’s really about the wheat itself….. and more than just the gluten part of the wheat. That’s why so many people have been feeling better after eliminating wheat from their diets. people notice:
Sharper thinking and better focus
Loss of excess body fat
Decreased or elimination of joint pain
Improvement of Hashimoto’s thyroiditis
Less or no gas, bloating
Elimination of or improvement of Chrohn’s disease, IBS and Ulcerative Colitis
Improvement of diabetes type II
This blog is dedicated to providing you with easy to make recipes to support you in your quest for better health. We strive to have all our recipes gluten and grain free, dairy free or close to it, and sugar free (no refined sugar, “natural” sugar or artificial sweeteners). Due to the problems people have with eggs, we offer many recipes also without eggs. This leaves good fats such as coconut oil and milk, olive oil, sesame oil, pasture butter, coconut flour, nut flours, raw nuts and seeds including chia seeds, pastured meats and bones, some fruits, and organic vegetables of all types.
Chocolate Chip Bars
1 c Vanilla Warrior Protein Powder
1 c almond or hazelnut flour
3/4 c coconut oil
4 Tbsp pasture butter (use ghee or coconut oil for dairy free)
2 Tbsp vanilla extract
1 tsp almond extract
1 tsp Nu Naturals Liquid Stevia
1 c chopped walnuts or pecans
1/2 bag Lily’s Dark Chocolate Chips
Mix the protein powder and almond (or hazelnut) flour until combined. Melt the butter and coconut oil on the stove on LOW heat. Stir the butter and oil into the dry ingredients. Add the extracts and stevia to the mixture and stir until combined. Fold in the chopped nuts. Spread the mixture out onto a flexible cutting board or lightly greased pan with low or no edges. Do not freeze. Set aside and allow it to cool before you add the chocolate chips and while you make the topping.
Press the chocolate chips into the bottom layer with your hands. (Make sure the dough has cooled for a few minutes already).
1/3 c pasture butter plus 1 Tbsp organic coconut oil (melted)
1 tsp vanilla extract
1 tsp stevia
6 Tbsp coconut flour
1/2 cup shredded unsweetened coconut flakes
Mix the rest of the ingredients and spread out on top of the bottom layer: The consistency will be like dough. Crumble it as best as you can to spread over the bottom layer. Gently press it in. Top with more shredded coconut and press it in. Freeze. Cut into squares and store in a glass container in the freezer.
These delicious little bears will surely please the kids in your life… but don’t tell them they’re good for you too.
The magic ingredient is the gelatin. Be sure to use the Great Lakes brand of gelatin as it’s made from clean, grass fed beef without pesticides, GMOs and antibiotics.Stay away from the grocery store versions of gelatin.
Gelatin, or collagen protein, is rich in the amino acids glycine and proline which help your body wherever you need collagen. It helps to improve skin, hair and nails, but also bones and even joints. Did you know your bones are made mostly of collagen?
The amino acids in the gelatin also have an anti-inflammatory effect…. one reason people feel joint relief. In fact, increasing collagen in your bones, skin, hair and nails takes awhile, so you’ll need to stick with a good gelatin regimen for 6 months or more to reap those benefits. The improvements in joint pain comes from the anti-inflammatory effect seen earlier.
Gelatin is easily absorbed and used by the body. In fact, it even helps in healing leaky gut and other digestive issues.
One more important aspect of gelatin is it’s stress relieving effect. The amino acid glycine acts a bit as a calming neurotransmitter, somewhat like GABA. What more could you ask for? Smooth, beautiful skin, thick hair, strong nails, great sleep, lower stress, no more digestive distress, and strong bones and joints!
To get the most benefit, take a TBSP of gelatin mixed in water, a shake, or other liquid a few times a day. Take before bed for better sleep.
In between, eat the Gummy Bears!
1c pure cranberry juice, no sugar added
1/4 c lime juice
1/4 c lemon juice (or more lime juice)
1/2 c water
6-8 packets NuStevia NoCarbs Blend
1/3 c Great Lakes Beef Powdered Gelatin (orange canister)
Silicon gelatin mold or glass baking dish
Place your mold on a tray/pan so it will be easy to transport to the fridge when ready. Clear out a space in the fridge.
Add juices and water to a saucepan and turn heat to low.
Stir in stevia. Taste juice mix to see if it’s as sweet as you’d like. Add more stevia if you’d like your gummies sweeter.
Slowly sprinkle gelatin into the juice mix, whisking with a fork or hand whisk the whole time. If you get lumps, just keep whisking until they dissolve.
If your saucepan doesn’t have a pour spout, it’s best to transfer the mixture to something that pours easily. I use a glass Pyrex 2c measuring cup.
Pour the mixture into the molds (or a glass dish), transfer to the fridge, and allow to cool for at least 2 hours. Once the gummies are solid, pop them out of the mold and store in an airtight container in the fridge.
You can find a variety of molds online or at craft or baking stores. For the most fun, choose a variety of shapes and sizes!