Pumpkin Ice Cream (Bulletproof)

This ice cream is the real deal. It’s creamy, rich, sweet but not too sweet, spiced to perfection, simple, and best of all, pumpkin-y. It’s pumpkin and spice and everything nice rolled into a creamy, dreamy Bulletproof Ice Cream. Is this real life? It is now.

Here’s what you’ll need:

  • 8 pastured eggs (4 whole, 4 yolks)
  • 7 tbsp of grassfed raw butter
  • 7 tbsp organic coconut oil
  • 5 1/2 tbsp birch xylitol
  • 2 tbsp full-fat coconut milk cream
  • 1 can organic bpa-free pumpkin puree (or make your own)
  • 2 tbsp BrainOctane
  • 1-2 tsp Vanillamax
  • 1-2 tsp organic pumpkin spice

Here’s how you make it:

  1. You have two options; ice cream maker or freezer. Personally, I just freeze it. It takes much longer but the consistency is still amazing.
  2. The first thing you’re going to want to do is melt down all of your oils/fats in a double boiler. Try to do this slowly and not heat up the butter/oil too much, we want it just soft enough to blend consistently.
  3. Once your butter, coconut cream and 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.
  4. 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.
  5. Now add the rest of your ingredients and then blend it on the lowest setting, gradually increasing the speed to high.
  6. 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 container (or you can pour into paper containers, I honestly will take a soup carry out from Whole Foods sometimes, it’s what they store their in-house gelato in.)
  7. 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.
  8. That’s all! Garnish with some extra Ceylon cinnamon for looks.