Summer is coming to a close but here in Orlando it’s still pushing 100 degrees. What better way to cool down than an official Bulletproof Ice Cream Sandwich with some cooling fresh mint?
In case your not familiar with the metabolic benefits of this extra creamy ice cream, you can grab the details here. Otherwise, let’s get started…
Here’s what you’ll need:
(for the cookies)
- 1 cup blanched almond flour
- 1/2 cup coconut flour
- 1/2 cup birch xylitol
- 6 tbsp. extra virgin coconut oil
- 6 tbsp. sprouted nut butter
- 1 tbsp. vanillamax
- 1 tsp. aluminum-free baking soda
- 1 pastured egg
- Spring water
Here’s how you make it:
- Pre-heat oven to 350 F
- In a food processor, mix all of your dry ingredients
- Add in your wet ingredients and mix until blended thoroughly, adding small amounts of water to get the right cookie dough consistency.
- Using a small ice cream scoop, form balls and flatten onto a greased cookie sheet
- Bake for 18-25 minutes or until lightly brown (will be chewy on the inside)
(For the Ice Cream)
- 1 Blendtec
- 8 pastured eggs (4 whole, 4 yolks)
- 7 tbsp coconut oil
- 7 tbsp raw grassfed butter
- 5 1/2 tbsp of birch xylitol
- 1 1/2 tbsp BrainOctain
- 1 tbsp vanillmax
- 1/2 bunch fresh mint or 4 drops mint essential oil (food grade)
- 1 tbsp. raw cacao nibs
- 1/4 tsp of lime juice
- A dash of sea salt
Here’s how you make it:
- The first thing you’re going to want to do is melt down all of your fats in a double boiler. Try to do this slowly and not heat up the butter and oil too much, we want it just soft enough to blend consistently.
- Once your butter and coconut oil have liquified, add in your xylitol and whisk it until it begins to dissolve a bit. It doesn’t need to be fully dissolved as the Blender will do most of the work.
- Pour this mixture into your Blendtec or high-speed blender, crack your eggs into the blender. Remember, you want 8 yolks but only 4 of them containing the white. The protein in the egg white adds to the consistency.
- Now add the rest of your ingredients except for the cacao nibs, those will be added by hand at the end. Then, blend it on the lowest setting, gradually increasing the speed to high.
- Once it’s blended together, let it sit for a second for it to settle out any air bubbles. Then pour into your ice cream maker or into a glass pyrex container.
- If using an ice cream maker, just follow the directions that came with it. If you’re freezing it, I find that it takes about 8 hours to freeze perfectly. I like making this at night so it’s reading in the am the next day.
- Lastly, scoop onto one of my Bulletproof Cookies (recipe above) and sandwich together!