Mocha Ice Cream

Ice cream is usually one of the first indulgences to be crossed off the menu when starting a healthy fitness journey and, in most cases, rightly so. However, this recipe is all that commercial ice cream is not: it’s anti-inflammatory, sugar-free, low-carb, and high in healthy fats which, combined with the coffee, make it energising rather than enervating! When I made my first batch I had my doubts but I couldn’t have been happier with it. Both the taste and texture are luxurious!

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I have adapted this recipe from Dave Asprey’s Bulletproof ‘Get Some’ Ice Cream. Click here for the original recipe.

Utensils:

  • Blender / whisk
  • Ice cream maker – I have made a variation without one but it is more time-consuming and the consistency isn’t quite as smooth
  • Mixing bowl
  • Fine cheesecloth

Ingredients:

  • 4 free-range eggs, I use Clarence Court
  • 4 egg yolks
  • 2 teaspoons high-quality ground vanilla, I use VanillaMax
  • 10 drops organic, raw, unfiltered apple cider vinegar, I use Raw Health
  • 7 tablespoons grass-fed unsalted butter
  • 7 tablespoons extra-virgin coconut oil
  • 3½ tablespoons MCT oil, I use Upgraded Octane
  • 32g 100% dark chocolate, plus extra to serve, I use Willie’s Cacao Pure Gold
  • 30g coffee beans, plus extra to serve I use Upgraded Beans
  • 1 teaspoon raw cacao powder
  • Optional: up to 5 tablespoons hardwood xylitol or erythritol. The original recipe uses sweetener but I think it is sweet enough without.

Method

  1. Blend the eggs and yolks until combined.
  2. Rougly chop the coffee beans. Too fine and it will be hard to strain away from the oils.
  3. Melt the butter, coconut oil, dark chocolate and cacao in a bain-marie over a low-heat. You want to melt the fats to make them easier to blend with the eggs but if the temperature is too high the eggs will scramble.
  4. Remove the fats from the heat once melted and add the coffee pieces. Allow to infuse for about 5 minutes.
  5. Use the cheesecloth to strain the coffee pieces from the fats. I squeezed the cheesecloth with my hands to ensure as much fat was collected as possible – be warned: this is messy!
  6. As long as the fats are cool enough but have not started to solidfy, add them to the eggs, along with the MCT oil, vanilla and apple cider vinegar. Blend again until well-combined.
  7. Transfer the mixture to an ice cream maker and follow the instructions given. If not using an ice cream maker, transfer to a container and place into freezer. Stir every 20-30 minutes until desired consistency is acheived.
  8. Freeze in a glass container if you can resist eating it all there and then! Remove from the freezer in plenty of time before serving, I found that 10 minutes was adequate but it will depend on the temperature of your freezer.
  9. Serve with some grated chocolate and a couple of coffee bean pieces.

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G.

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2 thoughts on “Mocha Ice Cream

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