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Weight LossNo Sugar! Ultimate Fat Bomb Ice Cream with Custom Flavors (dairy-free, nut-free, paleo, low-carb + keto)
July 5, 2015 By
Leanne Vogel
March 14, 2019
An ultra-creamy dairy-free, keto ice cream without the coconut milk or nuts. Keto, all the way. A frozen keto fat bomb with multiple flavor variations.
We love this dairy-free, keto ice cream for a bunch of reasons. I love it because it doesn’t use coconut milk. Not that I have anything against coconut milk, there’s just a lot of dairy-free, keto ice cream recipes out there that use it, and I like to do things a little differently.
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I'm ready!Kevin likes it because it makes him feel good – no sugar crash, no stomach aches, just pure ketone-generating energy. Think of this sugar-free, keto ice cream like a keto fat bomb… but chilled.
And keto ice cream days are in full swing over here. Kevin’s been working double time at the office, leaving for work around 4am and getting home around 7pm every night. To say that we have limited time together is an understatement.
Since going keto, we’ve been able to make his work schedule run in tandem with his eating schedule. He fasts until 2pm, chows down on the one keto meal he brings with him and when he gets home in the evening, he’s ready to feast. And; as a little keto treat, I surprised him with a batch of his favorite keto fat bomb ice cream last week. Inspired by Dave Asprey’s “Get Some” Ice Cream, bursting with my favorite Bulletproof keto goodies including brain octane MCT oil.
Did you know MCT oil also comes in powdered form? Ya! In its powdered state, it's much easier to use, travel with, and incorporate into your favorite recipes. Plus, if you've experienced digestive issues with MCT oil before, MCT oil powder is a lot gentler on the gut. Check out my favorite brand of MCT oil powder here.
We sat out on the deck to soak up the last of the evening sun and enjoy a bowl of dairy-free, keto ice cream. The only problem? Kevin has a hard time eating just one bowl. He’d eat the whole batch if he could. The problem with this being… there’d be none left for me. Happens a lot around here.
Grab a spoon and join us!
- 4 whole pastured eggs
- 4 yolks from pastured eggs
- ⅓ cup (50 grams) melted cacao butter
- ⅓ cup melted coconut oil
- ⅓ cup xylitol or 15-20 drops of alcohol-free stevia
- ⅓ cup flavor variation *see notes for options
- ¼ cup MCT oil
- 2 tsp vanilla bean powder
- 8-10 ice cubes
- Add all ingredients but ice cubes into the jug of your high powered blender. Blend on high for 2 minutes, until creamy.
- While the blender is still running, remove the top portion of the lid and drop in 1 ice cube at a time, allowing the blender to run about 10 seconds between each ice cube. The goal here is to dilute the mixture just a bit and make it cold so it will run through the ice cream maker easier. If you have Vitamix, there is a small space at the top, just big enough to drop in the ice cube. If you don’t have a hole in your lid, turn off the blender each time as you add an ice cube, one at a time.
- Once all of the ice has been added, pour the cold mixture into your ice cream maker and churn on high for 20-30 minutes, depending on your ice cream maker. If you do not have an ice cream maker, transfer the mixture to 9x5 loaf pan and place in the freezer. Set the timer for 30 minutes before taking out to stir. Repeat for 2-3 hours, until desired consistency is met.
- Serve immediately as soft-serve or scoop into a 9x5 loaf pan and freeze for 45 minutes or so. Store covered in the freezer for up to a week.
Ice Cream Maker: I’ve had this Cuisinart Ice Cream Maker for 4 years and it’s served me well. Under $80 and perfect for summer treats!
Cacao Butter: is the fat from chocolate. I like purchasing these cacao butter wafers because they’re a lot easier to work with than the chunks.
Coconut Oil: If you don’t want to use coconut oil in this keto recipe, you can use an equal amount of additional cacao butter.
Xylitol: our bodies have the enzyme required to break down xylitol, but it requires that we start off slow in our intake. If you don’t want to use xylitol, alcohol-free stevia is another option, or raw honey, or any other sweetener of your choice. I chose xylitol and stevia because it keeps the carb count low.
MCT Oil: if you don’t want to use MCT oil, you could replace with an equal amount of avocado oil or flax oil.
Topping: I used Lily’s Sugar-free Dark Chocolate Baking Chips as a bit of a sprinkle.
The key is to blend the keto mixture until it’s frothy, a couple of minutes in your high-powered blender will do the trick! Amazon is offering refurbished Vitamix units for under $300. My Vitamix was a refurbished unit that I bought 8 years ago and it’s still going strong.
Once it’s silky smooth and the ice cubes have been added – ONE AT A TIME! Pour into your ice cream maker. As I mentioned in the notes of the recipe, I’ve had this Cuisinart Ice Cream Maker for 4 years and it’s served me well. Granted, I don’t use it every day, but when I do pull it out, I thank myself for keeping it around all this time. When you need an ice cream maker, nothing else compares.
How long it takes depends on your ice cream maker. If you like your ice cream scoopable, once complete, transfer to the loaf pan and let it harden up in the freezer. This is our favorite way of enjoying this dairy-free treat.
Scoopable, delicious and downright summer approved!
Happy Sunday!
Do you have an ice cream maker at home? What’s the best flavor of ice cream or combo of ingredients you’ve used in your homemade creations?
This entry was tagged: bulletproof, cacao butter, cacao powder, chocolate, coconut oil, eating high-fat, eating keto, eating low-carb, fat bomb, high-fat cooking, high-fat recipes, ice cream, keto, keto cooking, keto diet, keto life, keto recipes, ketosis, low-carb cooking, low-carb paleo, low-carb recipes, MCT oil
Hi! I'm Leanne (RHN FBCS)
a Functional Medicine Practitioner, host of the Healthful Pursuit Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.
