"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Low Carb Coffee Ice Cream Recipe

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This recipe for Low Carb Coffee Ice Cream, by , is from The Not So Secret Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lianne Gillespie


4 eggs
4 egg yolks, whole
2 tsps vanilla extract
10 drops apple cider vinegar (or lime juice)
2 1/2 tbsps Brain Octane® oil
1 tbsp unsalted butter, grass‐fed (or Bulletproof® Ghee)
12 ozs Bulletproof® Coffee, freshly brewed or cold‐steeped using 6 tbsps of ground Bulletproof® Coffee
2 tbsps unsweetened cocoa powder
stevia (or equiv), to taste
3/4 c heavy whipping cream (or coconut cream)
1/2 c water or ice

Blend everything EXCEPT the water/ice in a blender.
Add water or ice and blend some more. Ideally, you want a yogurt‐like thickness and texture.
Add more water or ice for a firmer, icy texture. Add more heavy cream for a creamier texture.
Pour the mixture into an ice cream maker and churn according to the directions.
This makes ice cream with a perfect consistency.

‐ OR ‐

Place mixture into a container in the freezer, churning by hand with a fork / spoon / whisk every
30 minutes. This makes ice cream with a chunky‐firm, icy consistency.
Use Cooked Eggs Instead
Warm the cream to 160 degrees and add eggs.
Stir well.
Let cool and place in the fridge until completely chilled.
Once chilled, add to blender and continue recipe.




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