Dairy Free Bulletproof Chocolate Peanut Butter Ice Cream

• Refrigerated

  • 4 Egg yolks
  • 4 Eggs, whole

• Condiments

  • 1/2 cup Peanut butter, natural

• Baking & Spices

  • 1/4 cup Cocoa powder, unsweetened
  • 1 Vanilla bean

• Oils & Vinegars

  • 1 1/8 cup Coconut oil
  • 4 tbsp Skinnyfat mct oil *needed to create

• Frozen

  • 1/2 tsp Salt *helps keep ice cream, soft

• Liquids

  • 1/2 cup Almond milk or water, unsweetened

• Other

  • ¼ cup Swerve confectioners (or 1 tsp stevia: to desired sweetness

Found on mariamindbodyhealth.com

Ingredients

• ¾ cup plus 2 tbs coconut oil (organic butter if not dairy sensitive)
• 4 tbs SKINNYFat MCT oil *needed to create a smooth ice cream
• ½ cup unsweetened almond milk or water
• 4 whole eggs
• 4 egg yolks
• 1 vanilla bean, scraped clean or 2 tsp vanilla
• 1/4 cup Swerve confectioners (or 1 tsp stevia glycerite): to desired sweetness
• ½ tsp salt *helps keep ice cream soft
• ¼ cup unsweetened cocoa powder
• PEANUT BUTTER SWIRL:
• ½ cup natural peanut butter, softened
• ¼ cup coconut oil, melted
• ¼ cup Swerve confectioners (or 1 tsp stevia): to desired sweetness

Directions

• In a blender (I used my blendtec), place the coconut oil, MCT oil, eggs, yolks, almond milk/water, vanilla bean seeds (discard the pod), natural sweetener, salt and cocoa powder. Blend until very smooth. Place into ice cream maker and watch the magic happen!
• Meanwhile, make the peanut butter swirl by combining the peanut butter, coconut oil/butter and natural sweetener in a small bowl. Combine until smooth. Cool in fridge until ice cream is almost done.
• Swirl into the ice cream maker for the last 30 seconds.
• Turn off ice cream maker. Store in airtight container in the freezer.