If you’ve been following the keto diet for any length of time, you most likely have heard of bulletproof coffee by now. Bulletproof coffee was first popularized by Dave Asprey in his book “The Bulletproof Diet”. It simply combines high quality coffee beans with either coconut oil or (preferably) MCT oil and grass-fed butter into a cup of coffee that is full of good fats while being frothy like a latte. It’s a popular breakfast option for people who are combining an intermittent fasting lifestyle with a ketogenic diet. As game changing as bulletproof coffee was, it has nothing on this utterly life changing keto bulletproof coffee ice cream recipe. It takes everything great about bulletproof coffee and turns it into a delicious ice cream dessert.
Great for Coffee Lovers
When preparing your bulletproof coffee ice cream, the first step is to take the yolks from four eggs and combine them with your choice of low carb sweetener. Eggs are absolutely a staple item on any keto diet, as they provide an excellent balance of protein, omega-3 fats, and dietary cholesterol. While at one point in time many people thought that the cholesterol in eggs was responsible for increasing blood cholesterol levels, we now know that’s not the case, as there are many other lifestyle factors to consider. (1) In general, eggs are a nutritional powerhouse, especially when consumed with the yolks, which is where most of the nutrients are contained.
What Makes Up ‘Bulletproof Coffee’?
After doing this, you’re going to want to heat up your heavy cream before mixing it with the MCT oil, grass-fed butter, vanilla extract, and coconut oil. All of these ingredients are probably sitting in your kitchen already since they’re keto staples and have plenty of other uses, not to mention they’re full of nutrients. The medium chain triglyceride fatty acids in the MCT oil and coconut oil both help to burn body fat and can even help to prevent binge eating. (2)
Add as Much or As Little Coffee As You Want
Once you have combined everything in your cream mixture, gradually pour it into your egg yolks and whisk it constantly as you do so. Cook the combined mixture over a medium heat until it’s nice and thick, and then remove from the heat. The final ingredient to add is either your choice of espresso or a strong black coffee. Not only does coffee help give you that little bit of a boost in the mornings, but it’s also full of antioxidants and other flavonoids that help to keep your brain functioning properly while also helping to prevent certain neurological diseases. (3)
Last but not least, you are going to need a way to turn your fat-heavy mixture into a great tasting ice cream. While you could simply place it in the freezer for a few hours, I wholeheartedly recommend using an ice cream maker for the best results. I’ve only ever owned one in my life: the Cuisinart 2-Quart Frozen Yogurt, Sorbet, and Ice Cream Maker. I’ve never had any issues with it whatsoever. It’s reasonably priced as well, and you can get one right here.
If you are a fan of bulletproof coffee, there is a lot to love with this keto ice cream recipe. It offers the same great latte-like taste in a fantastic frozen package. The best part of all is that unlike other sugar-loaded ice cream varieties, there is no accompanying crash after indulging in this treat.
More Keto Ice Cream Recipes:
Life-Changing Keto Bulletproof Coffee Ice Cream
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 1x
4 egg yolks
1 cup heavy cream
2 tbsp MTC oil
1 tbsp melted grass fed butter
2 tbsp melted coconut oil
1/3 cup or to taste granulated Stevia or other low carb granulated sweetener
2 espresso shoots or ¼ cup strong black coffee
2 tsp vanilla extract
- In a bowl place the yolks and sweetener and beat until pale. Set aside.
- In a medium saucepan bring the heavy cream to a simmer.
- Remove from the heat, add the MTC oil, butter, vanilla extract and coconut oil and whisk to combine.
- Gradually pour the warm heavy cream mixture into the egg yolks, whisking constantly.
- Return the mixture to saucepan and cook over medium heat, stirring with a wooden spoon until it thickens enough to coat the back of a spoon.
- Remove from the heat.
- Add the coffee and whisk to combine.
- Cover with plastic wrap and let it cool completely.
- Transfer to a refrigerator and chill for at least 4 hours, or overnight.
- Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions
If you don’t have an ice cream maker, transfer the mixture to a container and freeze for minimum 4 hours or until set.
When ready to serve, thaw for 5-10 minutes then scoop with an ice cream scoop.