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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Spicy Chocolates (gluten and sugar free)

Spicy Chocolates (gluten and sugar free)


sugar free chocolate

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.sugar free chocolates

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!

Spicy Chocolates
Homemade frozen chocolates with notes of cocoa, turmeric, cinnamon, and a hint of cayenne.
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  1. 1 cup coconut butter
  2. 1 cup grass fed butter or ghee
  3. 1/4 cup cocoa powder
  4. 1 tbsp powdered turmeric
  5. 1/2 tbsp cinnamon
  6. 1/2 tbsp maca powder
  7. Nu Naturals Liquid stevia to taste (we like 1 tsp)
  8. 1 tsp vanilla extract
  9. 1/2 tsp cayenne
  1. Melt the butter and coconut butter on extremely low heat. Use a fork or a whisk to smooth all lumps.
  2. Mix in the rest of the ingredients.
  3. Taste the mixture to determine the sweetness. This recipe tastes the same when it is melted and frozen, so you will be able to tell how much stevia you like when you taste.
  4. Pour the mixture into silicone molds, ice cube trays, or a glass baking dish. If you use a glass baking dish you can cut your fudge into squares once frozen.
  5. Keep in a glass storage container in the freezer.
  1. Add or subtract any of the flavors for more or less potency.
  2. If you don't like the smooth consistency, try adding coconut flakes, cacao nibs, chopped nuts, or any thing else you desire.
  3. Add a packet or two of Organo Gold black coffee.
  4. Play around with other extracts- Orange, Almond, Maple, etc...
  5. Sprinkle Himalayan Salt on top.
Adapted from The Paleo Chef
Adapted from The Paleo Chef
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Coffee Chip Cashew Ice Cream (dairy free, sugar free, gluten free)

Coffee Chip Cashew Ice Cream (dairy free, sugar free, gluten free)


coffeeicecreampinkWhat fun! This creamy, dairy free ice cream treat is just the thing for all you ice cream and coffee lovers. The texture is like gelato and the flavor has tons of body…  full of almond, vanilla, coffee, and of course chocolate chips. 

For people avoiding dairy and gluten, this ice cream is a special treat. Coconut ice creams are also terrific. But if you’re getting to much coconut, this cashew ice cream recipe offers an alternative.

We use stevia to sweeten the cashew ice cream. You could cut back a bit on the stevia and add just a bit of raw honey instead. But be sure it’s local, raw honey, never been heated. We don’t advocate overdoing honey or any other sweetener….. just use a teaspoon or so…. not a 1/2 cup!

coffee chip cashew ice cream recipeWe use Lily’s Dark Chocolate Premium Baking Chips. You’ve seen these in our Chocolate Chip Cookie Dough Bars recipe. We suggest these chips because they are sweetened with stevia instead of sugar or artificial sweeteners. Lily’s chips have erythritol in them… a sugar alcohol that we also do not recommend using in larger amounts. Erythritol can make you gassy. You can substitute organic cacao chips instead of the sweetened chips. Just note that they will be be bitter chocolate… a plus for those who love bitter!

ganoderma coffeeWe also recommend using Organo Gold Black Coffee because of the infused Ganoderma Lucidum. Ganoderma is a Chinese mushroom that provides more energy, improves sleep, enhances your immune system, reduces allergies and inflammation, assists in detoxification, and boosts stamina.

Most people who drink this coffee do not suffer from jitters, stomach aches, headaches, crashing, poor sleep, acid reflux, or mood swings even if they have these reactions to other coffee. 

You will notice that the cashews in this recipe are soaked (or sprouted). We do this for two reasons. When you soak the cashews they become much softer and more appropriate for an ice cream texture. They break down easier in the VitaMix and become extremely creamy with the rest of the ingredients. Soaking/sprouting nuts is also essential for optimal digestion.


Coffee Chip Cashew Ice Cream

2 packed cups soaked cashews

cashew ice cream recipe2 cups water

2 tsp vanilla extract

2 tsp almond extract

2 tsp NuNaturals Liquid Stevia

3 packets Organo Gold Black Coffee

1/2 cup Lily’s Stevia Chocolate Chips

Cover your cashews in water and let sit for at least 12 hours. Strain off the water and rinse the cashews with fresh water. You might see a lot of goop and gel in the old water. This is normal. 

Place the rinsed cashews and water in the VitaMix. Blend until smooth. Add the rest of the ingredients (except the chocolate chips) and blend until completely combined. 

recipe for cashew ice creamPour the contents into your ice cream maker and follow the directions of your machine for the churning process. 

cashew ice cream recipeWhen it looks like the ice cream is almost done churning, pour in the chocolate chips. Let it churn until it looks like the consistency of real ice cream. 

You could serve the ice cream immediately, or scoop it into a covered glass dish and store in the freezer. The ice cream will eventually become rock hard in the freezer, but it does thaw and taste great later. 

Top with chopped nuts, Nu Naturals Chocolate Sauce, coconut flakes or more Lily’s chocolate chips or cacao nibs and enjoy!

Coffee Chip Ice Cream
Ice cream made from sprouted cashews, ganoderma coffee, and chocolate chips... all sweetened with stevia.
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  1. 2 packed cups soaked cashews
  2. 2 cups water
  3. 2 tsp vanilla extract
  4. 2 tsp almond extract
  5. 2 tsp NuNaturals Liquid Stevia
  6. 3 packets Organo Gold Black Coffee
  7. 1/2 cup Lily's Stevia Chocolate Chips
  1. Cover your cashews in water and let sit for about 12 hours.
  2. Strain off the water and rinse the cashews with fresh water. You might see a lot of goop and gel in the old water. This is normal.
  3. Place the rinsed cashews and water in the VitaMix. Blend until smooth.
  4. Add the rest of the ingredients (except the chocolate chips) and blend until completely combined.
  5. Pour the contents into your ice cream maker and follow the directions of your machine for the churning process.
  6. Right before the ice cream gets too stiff, pour in the chocolate chips.
  7. Let it churn until it looks like the consistency of real ice cream.
  8. You could serve the ice cream immediately, or scoop it into a covered glass dish and store in the freezer. It's best about 30-60 minutes after putting in freezer or immediately after churning in ice cream maker.
  9. The ice cream will eventually become rock hard in the freezer, but it does thaw and taste great later.
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Cocoa Butter Chocolates (gluten, dairy, sugar free)

Cocoa Butter Chocolates (gluten, dairy, sugar free)

Happy Valentines Day! cocoa butter chocolates

A special healthy chocolate treat recipe for your sweetie….. or save for yourself!

It’s unreasonable and unrealistic to think anyone will go through life without treats. This is why so many people fail to permanently eat a healthy diet. Today, Valentines Day is one of those holidays that often “derail” people into a cascade of sugary foods. It’s quite difficult for most people to get back on track after a derailment.

We say, why derail at all? Eat these chocolate treats and feel satisfied… with no need to go for sugar.

The cocoa butter chocolates are a perfect food for people on a ketogenic diet and anyone working to lower insulin levels and stabilize blood sugar.

Normally, candy chocolates would be loaded with sugar and milk. Not these. You get a healthy dose of Mango Chocolatesantioxidant activity from the fats in cocoa butter along with the antioxidants in the Dynamic Greens. No blood sugar spike at all.

It’s simply a fat and Dynamic Greens, with extracts for additional flavor. No protein in these, so be sure to get your protein in another food source!

We use organic, raw, cocoa butter, which retains the beneficial antioxidants. Cocoa butter is the oil or fat from the cocoa bean. It appears creamy off white and smells like chocolate. The dark brown chocolate part has been removed.

We like to use silicone chocolate molds. It’s very easy. Go to a craft store or look online and get yourself a mold or two. Simply pour your mixture in, chill, and flip them out! Cocoa butter hardens quickly, and they stay firm when in the fridge.


8 oz Cacao Butter or Coconut Oilcacao butter

1-2 Scoops Chocolate Dynamic Greens

Mint Extract to taste

Stevia to taste



Melt the cacao butter or coconut oil on low.

Stir in the chocolate Dynamic Greens.

Add a few drops of mint extract and stevia to taste. Start with a small amount, then add a few more drops at a time until the flavor is just right.silicone mold

Pour the chocolate into silicone molds (we like the hearts) and place in the freezer until completely frozen.

Store the chocolates in the fridge or the freezer, and enjoy!

***Variation: Make one half of the batch with Strawberry Kiwi Dynamic Greens and the other half with Choclate Dynamic Greens (and NO mint).  Pour the Strawberry Kiwi version into the molds first. Let it freeze. Then add the Chocolate version on top and let it freeze.

And voila! You have fancy chocolates!

Mango Chocolates (sugar, dairy, gluten free)

Mango Chocolates (sugar, dairy, gluten free)

Tasty, healthy chocolates are actually good for your hips and thighs!Mango Chocolates

Mango Chocolates are sugar free (almost), gluten and grain free and dairy free (almost). One of our favorite recipes….much more than a healthy snack. Mango Chocolates include a medical food called “Estrium,” a product by Metagenics. Estrium offers rice protein and numerous vitamins, minerals, herbs and other nutrients that work synergistically to assist your liver in getting rid of xeno estrogens (the estrogen-like toxins in the environment) in a health promoting way.

Don’t worry, Estrium does not change your estrogen level. It simply helps your liver metabolize estrogenic compounds in a health promoting way.

Your liver has lots of choices when it comes to how it will metabolize various compounds. In the case of estrogens, your liver has the choice (depending on what enzymes and minerals are available, and your genetics) can transform them into something healthy or something unhealthy.

The Estrium helps your liver, by giving it good and proper nutrition, to biotransform estrogens into healthy metabolites. Those metabolites are estrogens that are good for you and send the right messaging to your cells.

On the other hand, we are all affected by toxins in the environment called xeno estrogens, found in plastics, fake scents, factory farmed animals (poor quality meat) including dairy and eggs and chicken. Birth control residues are found in the water and toxic dumping by various companies also ends up in our water supply and many of these chemicals dumped are xeno-estrogens.

The xeno-estrogens are estrogen look-alike molecules that, once in your body, can bind to your estrogen Mango Chocolatesreceptors. Good, healthy estrogens send healthy and good messages to your cells. Xeno-estrogens send unhealthy signals and messages to your cells, resulting in deteriorating health and setting you up for hormone-related problems including cancers.

Men, boys, young girls, babies, as well as women are affected by xeno-estrogens. It’s not a women’s only problem. Men and boys are affected with breast development or “man boobs”. Men can experience hormone imbalance such as low testosterone, prostate trouble and even leading to an increased risk of prostate cancer from the excess of xeno-estrogens.

Young girls can experience early puberty. Later, they can be affected by PMS, infertility, fibroids and possibly hysterectomy. Later, women experience more trouble with menopause.

Another related issue is the pesticide Atrazine. It’s not a xeno-estrogen, but it affects your sex hormone status. Atrazine stimulates an enzyme called aromatase, resulting in a large amount of your testosterone (and yes, women have and need testosterone too) being turned into estrogen compounds. Excess estrogen leads to decreased testosterone, a problem for everyone, not just men.

The key here is to stop ingesting Atrazine. Eat and purchase organic foods without pesticides. Atrazine has contaminated our water, so filter your water. Zinc is an aromatase inhibitor which can help counter the effects of too much testosterone biotranforming to estrogen. Another good reason to focus on increasing your mineral intake.

Hormones govern where your fat gets stored. Excess estrogen, including xeno-estrogens, contribute to excessive body fat on the hips and thighs of women.

Our clients using Estrium (along with cruciferous vegetables) experience loss of fat in the hip/thigh region. If you’re a woman who stores excess fat in the hip and thigh area, it’s an indication you are not effectively metabolizing estrogens through your liver.

Cruciferous vegetables (kale, broccoli, cauliflower, arugula, etc) containing a compound that also helps your liver clear xeno-estrogens. The Estrium and cruciferous veggies are most effective when either eaten together or at least in the same day. We recommend you eat cruciferous veggies in at least 2 meals a day.

The Mango Chocolates are healthy and therapeutic. The fats are stable and excellent for your brain, nerves and gut lining. You have a bit of protein and the nut flour adds a bit of carbohydrate.

Some people substitute maca flour if the nut flour causes allergy or intolerance.

You’ll find a small amount of sugar in the Estrium. And you’ll find dairy in the butter. To avoid dairy, use all coconut oil and no butter at all. That’s the version I always use for myself.

To make the fancy shapes you see in the photo above, use a candy mold. Find those at a craft store or kitchen store in the candy making area. Simply pour the mixture into the mold, freeze, and pop the shapes out. I used a small heart shaped mold above. Great for gifts!

A word of caution: Estrium will help you eliminate xeno-estrogens. Birth control pills are xeno-estrogens. If you are taking BCPs and do not want to get pregnant, either do not use Estrium or use a different form of birth control.

Mango Chocolates

3/4 Cup Melted Pasture Butter (or substitute all butter for coconut oil)
2 Tbsp Melted Coconut Oil
1 Cup Estrium
1/2 Cup Almond Flour (or Hazelnut Flour) (or maca flour)
1/2 Cup Unsweetened Organic Cocoa Powder
2 tsp Almond Extract
1-2 tsp Liquid Stevia

Melt butter and/or coconut oil on the stove on low. While that is melting, combine all other ingredients in a mixing bowl. Once the fats are melted stir those in until everything is combined.

Pour the mixture onto a flexible cutting board or a tray or pan that fits into your freezer. Place the tray in your freezer until the Mango Chocolates are firm and frozen.

Cut your Mango Chocolates into squares and store them in a glass container in the freezer. Enjoy!

***Optional: You can sprinkle unsweetened coconut flakes, chia seeds, unsweetened cacao nibs, or a few chopped nuts on top before you put the tray in the freezer.

Experiment with how much oil/butter. You can make these very thin or thicker depending on the amount of oils added. For the molds, you’ll need the mixture thin enough to pour. If yours is not that way, simply add more melted oil.