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:
- You have two options; ice cream maker or freezer. Personally, I just freeze it. It takes much longer but the consistency is still amazing.
- 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.
- 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.
- 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 and 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 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.)
- 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.
- That’s all! Garnish with some extra Ceylon cinnamon for looks.