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Keto Bulletproof Coffee Ice Cream

Keto Bulletproof Coffee Ice Cream

5 from 1 review



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


  1. In a bowl place the yolks and sweetener and beat until pale. Set aside.
  2. In a medium saucepan bring the heavy cream to a simmer.
  3. Remove from the heat, add the MTC oil, butter, vanilla extract and coconut oil and whisk to combine.
  4. Gradually pour the warm heavy cream mixture into the egg yolks, whisking constantly.
  5. 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.
  6. Remove from the heat.
  7. Add the coffee and whisk to combine.
  8. Cover with plastic wrap and let it cool completely.
  9. Transfer to a refrigerator and chill for at least 4 hours, or overnight.
  10. 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.

Keywords: ice cream, coffee

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