Bulletproof Ice Cream

Bulletproof Ice Cream


bulletproof coffee ice creamCreamy 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.

bulletproof coffee ice cream recipeJust 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 L12738915close! 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.
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  1. 4 whole free range eggs
  2. 4 free range egg yolks
  3. 2 tsp UpgradedVanilla or regular vanilla extract
  4. 1 tsp lime juice or 10 drops apple cider vinegar
  5. 7 tbs grass-fed butter
  6. 7 tbs coconut oil
  7. 3tbs+2 tsp MCT oil
  8. 1 tbs Liquid NuNaturals Stevia
  9. About 1/2 cup ice
  10. Optional: 1/4 to 1/2 cup Upgraded Chocolate Powder
  1. 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.
  2. Add the ice cubes and blend until combined.
  3. Pour into an ice cream maker and follow the machine's instructions.
  4. 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.
  1. Adjust the amount of stevia based on your taste.
  2. Experiment with different flavors- almond or mint extract, cherry stevia, etc...
  3. 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
  1. Use 1/2 cup of butter and 1/2 cup coconut oil instead of the normal measurements.
  2. 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.
Adapted from The Bulletproof Diet by Dave Asprey
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Chocolate Chip Bars: Gluten Free

Chocolate Chip Bars: Gluten Free

chocolatechipSMALL1These 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
  • Increased energy
  • Better mood
  • Decreased or elimination of joint pain
  • Improvement of Hashimoto’s thyroiditis
  • Improved digestion
  • 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

UnknownBottom Layer

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

gluten free recipesDirections

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. 

Slender Lemons (gluten, dairy and sugar free)

Slender Lemons (gluten, dairy and sugar free)

These taste like shortbread. Really.slender lemon

Get right on this one. Another amazing recipe to help you navigate a world of no sugar and low carb. What’s left in these goodies is plenty of good fats…. your coconut oil, a bit of pasture butter and the healthy fats from the pecans and almonds.

And they’re filling, oh yes.

You’ll only need to eat one…. or two, for complete satisfaction.

Slender Lemons are a take off from the famous Thin Mints and Mango Chocolates. The Slender Lemons offer a reprieve from chocolate…. yes, take a little break and try lemon.

We credit Lisa, one of our studio clients, with developing the Slender Lemon recipe. She’s actually a chef and a complete whiz in the kitchen.

Slender Lemons are perfect for Easter, 4th of July, Memorial Day, wedding showers, baby showers and special birthday celebrations….absolutely no need to give up party food when you’re on the good health fast track.

It’s not just parties…. we suggest keeping a box of these in the freezer at work (along with your Thin Mints and Mango Chocolates). At about 3 o’clock…. you know what I mean…. that urge for snacking appears. Go to the freezer and make a choice….. maybe even one of each.

Then get back to work and notice the smooth energy carrying you all the way to dinner. You’re boss will be pleased….. and maybe you even get a promotion…. all because of Slender Lemons.

We haven’t found one person who doesn’t like this recipe. Tell us what you think!

Bottom Layer


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 Lemon Liquid Stevia

1 c chopped pecans

Optional: additional 1/2 tsp lemon extract or lemon zest


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 pecans. Spread the mixture out onto a flexible cutting board or a lightly greased pan with no or low edges. Do not freeze. Set aside. 



1/3 c pasture butter plus 1 Tbsp coconut oil (melted)

1 tsp vanilla extract

1.5 tsp Lemon Liquid Stevia

6 Tbsp coconut flour

1/2 c shredded unsweetened coconut flakes

Optional: 1 tsp fresh lemon zest for more lemon


Mix well and spread out on top of bottom layer: the consistency will be like dough. Crumble it best you can, to spread over the bottom layer. Gently press it in. Top with more shredded coconut gently pressed in. Freeze. Cut into squares and store in a glass container in the freezer. 

Gluten Free Cauliflower Crust Pizza

Gluten Free Cauliflower Crust Pizza

For anyone going gluten free, often the first panic is about pizza. Hold on a minute! Calm down! We havegluten free pizza a terrific pizza recipe that uses cauliflower instead of grain flours. There is a small amount of goat cheese in the crust… if you’re dairy free this may not be for you.

The recipe is for the crust. Use any toppings you like. We suggest choosing high quality meats without hormones, pesticides and antibiotics. Use organic veggies and italian seasoning or pizza seasoning.You could add fresh basil. We don’t add any cheese at all on top. That will be your choice.

Once the crust is baked, load with toppings and put back into the oven til done. This pizza disappears quickly so be sure to make enough!

We’ve been making this amazing cauliflower pizza crust here in the kitchen at BodyBalance. Most of us don’t eat gluten or grains, and we still like to have variety and good tasting foods every day.

Cauliflower Crust Pizza


  • One large head of cauliflower
  • 2 eggs, beaten
  • 4 tbsp of mozzarella goat cheese
  • 2 tbsp olive oil
  • Pinch of salt
  • Seasonings: chopped green onions, basil, rosemary, garlic…


Instructionsgluten free pizza crust

  1. Preheat your oven to 400F
  2. Cut leaves and stem off cauliflower and throw away. Slice the rest of the cauliflower. Pulse batches of cauliflower in food processor. Measure out 3 or 4 cups of this cauliflower “rice”. The measurement doesn’t need to be exact.
  3. Sautee the cauliflower and seasonings in two tablespoons of olive oil (or could use coconut oil or even butter) until it is fully cooked.
  4. Cool the cauliflower before adding the rest of the ingredients. Place it in the freezer for a few minutes, or leave it out on the counter until about room temperature.
  5. In a bowl mix in the eggs (already beaten) and cheese into the already cooled down cauliflower rice. (Don’t expect it to hold together like normal dough).
  6. Press the dough onto a pizza pan lined with parchment paper. Leave it ¼ inch thick. Create a lip pizza yummyaround the edge for a “crust” effect.
  7. Bake for 40 minutes at 400F. Check it at 40 minutes. If it doesn’t look done, leave it in for another 5 or 10 minutes. It should be golden brown and crispy. If you like more crisp, broil for an extra 3-5 minutes. Watch the crust closely – it might burn in those last 5 minutes.
  8. Add your toppings and return the pizza to the 400F for about 5-10 minutes.
*You can also make a few pizza crusts all at once, and keep them in the freezer for another day!
We would love to hear about your pizza crust! Leave comments or pictures of your pizza on our Facebook page!
Pureed Broccoli Soup

Pureed Broccoli Soup

pureed vegetable soupPureed Broccoli Soup:
gluten, dairy, grain and sugar free

People are surprised at how good this soup tastes when we make it in our nutrition classes. They’re surprised at the rich flavor you get when using only water and the veggies. It goes to show that vegetables carry a very appealing flavor on their own.

The pureed soups help you get more vegetables into your diet. Veggies help you detox and load you up with minerals and phytonutrients (plant nutrients)  for good health.

Choose organic to avoid pesticides and improve mineral content. You can make a bigger batch and eat throughout the week, however, I prefer my soup freshly made each time. It only takes minutes to make. I often make a bowl for myself in the morning… especially good on chilly mornings or even as a before bed snack. A good dose of veggies helps the mind stay clear and focused. Try it for yourself!

Soup Recipe


Himalayan Salt
Herb, spices, olive oil

Cut up broccoli into medium sized pieces. The key here is to cut all the veggies so they cook roughly the same amount of time. First, cut the tops, or florets into medium sized pieces. Pay attention to how you cut up the broccoli stems. Cut the broccoli stems lengthwise into flat, thin slabs… instead of big, crosswise chunks. If the bottom of the stem is very fibrous, peel that part off with your paring knife. Slice the insides of the stem.

The stem of the broccoli is actually the mild tasting part of the vegetable. The florets carry most of the broccoli flavor. Be sure to not throw away the stems!

Cut off the ends of the zucchini, keep the zucchini peels on. Slice crosswise into thin slices about 1/4 inch thick.

Cut up a small piece of onion. The onion, along with the other veggies will be pureed. This brings out the onion flavor. If you love lots of onion, put more in. For just a hint of onion, use less. No need to chop it up finely. Make medium sized chunks.

Put the broccoli, zucchini and onion into a sauce pan. Add water to reach below the level of the veggies. Put on the stove and bring the water to a boil. Cook until veggies are done. The broccoli should be bright green, but you should be able to stick a fork easily into it.

Put all of this, including the water, into your Vitamix or blender. Pour some of the water back out into the saucepan. When you look in the Vitamix, the water should be below half way up.

Blend on high speed till all mixed.

Check the consistency. Too thick? Add the reserved water. Hopefully it’s not too thin. If it is, reserve more water out next time.

Add Himalayan salt and blend again.

Pour into your bowl and add a few drops of olive oil, cayenne pepper, chili pepper, Bragg’s Organic Sprinkles, Italian seasoning, or any other herbs/spice you desire. It also tastes great without anything else at all.

Experiment with other veggies. other good combinations are:

  • Sweet potato (hearty sweet soup for fall!)
  • cauliflower/red pepper (makes a pink soup)
  • Summer squash
  • Add greens to any soup (kale, chard, etc)
  • Cauliflower/beet (another pink soup)
  • Really anything goes. Make a variety!