Life-Changing Keto Bulletproof Coffee Ice Cream
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 1x
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Scale
Ingredients
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
Instructions
- 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
Nutrition
Notes
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.
Find it online: https://ketopots.com/keto-bulletproof-coffee-ice-cream