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)

1. 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.
2. 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.
3. 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.
4. 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.
5. 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!

Never be afraid to use what you have!

Personally, I have found growing up with modest means that when people have less, they are more creative. This isn’t so say we can’t have nice things, but honestly, how much does one really need when they have creative abilities? I’ve found that there is no such thing as lack to the creative mind. This recipe is the proof!

Not only did this recipe turn out to be delicious to the ridiculous, it inspired me to make my next hit recipe. I think it’ll be a hit at least Stay tuned later in the week for that one…

Until then, butter balls anyone?

White Chocolate Strawberry Truffles

The ingredients here are of course quality as always. However, it might seem strange to you that essentially, you’re eating a strawberry dusted butter ball. It’s okay, my friend was just as shocked.

As I rolled out the truffle filling he expressed his deepest concerns to me, “Yo dude, If you would have tried to tell the young 15 year old Kurtis that i’d be eating butter balls, I’d been fighting”.

Now, no one is quite sure what the hell that even means. But no one ever really knows what Kurt is saying, at the same time, we know exactly what he’s saying. Ya feel?

So if you too are concerned to eat a butter ball, have no fears, once you take one bite you’ll understand that you’re truly safe. Not to mention, the choice of ingredients are to benefit.

We have cultured grass-fed organic butter, which despite all the non-sense is a health food. I’ll spare some words and direct you here, to learn about the health benefits of real butter. Additionally, I load these babies up with Bulletproof ingredients that are particularly crafted to be free of any toxins and nutritionally dense.

I know you want them, so let’s get rolling my good people.

Here’s what you’ll need:

• 4 tbsp. grass-fed organic butter (preferably raw if you can get it!)
• 4 tbsp Upgraded Cacao Butter
• 2 tbsp birch xylitol
• 1 tbsp Brain Octane oil
• 1 pastured egg yolk
• 1 tsp Vanillamax
• 1/2 cup freeze-dried strawberries
• 1/4 cup dried organic shredded coconut

Here’s how you make it:

1. Make the outer coating by crushing your freeze-dried strawberries into a dust or small pieces. The smaller the pieces the easier it will be to apply.
2. Melt your butters over a double boiler until they are soft.
3. Using a whisk or electric mixer, combine the egg yolk, xylitol, brain octane and vanilla. Mix together.
4. Pour into glass dish and refrigerate or freeze until solid again.
5. Using an ice cream scoop or spoon, spoon out small 1×1 inch sized balls (you don’t want them too big as they are rich!).
6. The truffle butter will melt again quickly so run your hands under cold water or hold in the freezer so while rolling them into balls you don’t melt them too much.
7. Once you have your balls formed, you will want to roll them in the strawberry and coconut coating.
8. Place back in fridge to firm back up then eat when ever you desire!