It’s summer time and that means one thing, ice cream time.
When I gave up sugar some 5 years ago I just assumed that mean’t for the rest of my life I would only be consuming a simple diet of vegetables and healthy proteins and fats. I didn’t really think ice cream would be a possibility.
That was until my short time at Erewhon where I learned about super food ice cream and met Crosby Tailor, who introduced me to the Bulletproof Diet long before it was known.
Fast forward, I am whipping up Bulletproof Ice Creams that everyone should know about. You see, if you didn’t already know sugar is pure poison. It’s actually quite the injustice to me that it is so difficult for someone to treat themselves to a pleasurable eating experience these days without being poisoned.
Thankfully, Dave Asprey came around and brought ‘Get Some’ Ice Cream to the world. An ice cream using traditional ice cream ingredients from whole, nourishing foods with a few swaps. The first thing is that there is no sugar, instead birch xylitol — a plant derived sweetener that tastes like sugar without the disastrous side-effects.
There is also no pasteurized cream and milk involved. Instead, raw grass-fed butter. Throw in a few upgraded ingredients like fresh ground vanilla bean, BrainOctane oil and coconut oil and you have yourself the best ice you’ll ever have!
Once I made my first batch I had 100’s of recipe ideas and ways I could tweak the recipe. Though there is truly no limit to the creations you could come up with using this base recipe, I wanted to show you a few of the Bulletproof friendly ones I made!
Here are some of the most delicious ways to make Bulletproof ‘Get Some’ Ice cream.
(you’ll want to watch the video and learn how to make the base for each recipe)
- White Chocolate Chunk: For the white chocolate recipe all you need to do is cut the butter and coconut oil amount in half (instead of 7 tbsp. use 3 1/5) then replace with the Bulletproof Cacao Butter. Once the batch is about half way frozen, chop up some chunks of cacao butter and mix into the base. You could also melt down the cacao butter and sweeten with stevia if you wanted. However, the ice cream is sweet enough for me.
- Mint Chip: Following the original recipe all you will want to do for this one is again, once the ice cream has cooled a bit (if you’re freezing, think 2 hours, if you’re using an ice cream maker, then 15 minutes) you want to add in 2-4 drops of mint essential oil (make sure it’s ingestible like YoungLiving) and 4 tablespoons of raw organic cacao nibs.
- Strawberry Shortcake: This is my favorite of all of them because it reminds me of the ice cream I would get from the ice cream truck. Little did I know he was selling me crack bars. For a healthier version, what you’ll need addition is about 1/2 cup coconut flakes, 1/4 cup of macadamia nuts and 1 cup of organic freeze-dried strawberries. Add about 1/2 cup of freeze-dried strawberries to the original recipe, blend and freeze. Once finished, top with a mixture of shredded dried coconut, mac nuts and crushed freeze-dried strawberries.
- Mocha Caramel: This one is amazing for a breakfast. What you’ll want to do is make a cold-brewed shot of Bulletproof coffee. To do this, take 2 tbsp of ground Bulletproof coffee and place in a mason jar of 1/2 cup water, seal then let sit for 12 hours at room temp. This takes time so I just do it overnight so it’s ready in the a.m. Trust me, it’s worth it. You could technically use regular brew but wait for the coffee to cool down then add the coffee to the ice cream mixture while blending. Freeze and when done you are going to top it with the caramel, which is made from mesquite powder. You make this by blending 1/4 cup of soaked cashews, 1/4 cup macadamia nuts, 1/2 tsp vanillamax, 2 tbsp mesquite, 2 tbsp of xylitol, a pinch of real sea salt and a small amount of water.
- Cashew Cookie: Make the original vanilla recipe then when half way frozen add in 2 crumbled vanilla collagen bars and 1/4 cup of soaked and dried cashews. Super simple and amazing!