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Bullet Coffee Ice Cream
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5 from 1 vote

Bullet Coffee Ice Cream

Low carb keto ice cream made with bulletproof ingredients.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Diet: Diabetic
Servings: 8 Servings
Calories: 306kcal
Author: Oscar

Ingredients

Instructions

  • Combine the four egg yolks and vanilla and set aside
  • Place a medium pot over medium low heat
  • Pour in the heavy cream and the erythritol
  • Mix until well dissolved
  • Add the remaining ingredients except the yolks, vanilla and chocolate
  • Whisk ingredients until well combined and all the ghee and coconut oil has melted
  • Turn up the heat to medium/high and continue to whisk until mixture becomes thick and you can coat a wooden spoon. See video for example.
  • Remove from heat and continue to whisk and let cool.
  • Continue to whisk while cooling otherwise a skin may form.
  • Once cooled, using a large bowl, slowly pour mixture into the yolk/vanilla mixture. Pour a little at a time and whisk while pouring. Once all is added, continue to whisk until a froth forms on the top. ( I whisked by hand but feel free to use an electric mixer)
  • Add the chocolate chunks and whisk one more time
  • Pour entire mixture into an air tight container and place in the freezer
  • Freeze for about 5 hours. However, stir mixture every hour.
  • After 5 hours it should be ready. If you freeze overnight you should leave ice cream out of the freezer for a bit in order to soften so you can scoop out the ice cream.

Video

Notes

Carbs 3.5g
Fiber 2.2g
Net Carbs 1.3g
Protein 4.8g

Nutrition

Serving: 2g | Calories: 306kcal | Fat: 30.2g