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Dairy Free Butter Ice Cream

By December 14, 2014July 18th, 2023Uncategorized

Testimony of the Day

Phone Client Email Update! “Hey Maria, I am 4 days into Keto and have lost 4lbs!! Woo woo!!!

I had all my blood work done today like you recommended. Hormone tests won’t be back for 3 weeks.

I am already sleeping better.

And get this – I haven’t had an antacid since Monday and I am Not having ANY heartburn!! I don’t know what to think about this!! Blows my mind!!!


To get the results like Robin, click here to get started. A year from now you will thank yourself!

 It wasn’t always easy for me either! My before photo is in 2008 (about 1/2 way through my weight loss journey).

Dairy Free Bulletproof Ice Cream

It might shock you to find out that I am not a fan of bulletproof coffee for those who are trying to lose weight. I write all about liquid calories and how they don’t register the proper hormones that signal satisfaction and fullness. I prefer clients to “chew” their calories. Drinking bulletproof coffee also takes you out of fasting which can accelerate weight loss.

I don’t mind butter coffee for those who are not trying to lose weight, but I would prefer that they add their coconut oil to a decaf Americano. Read more on why HERE.

This recipe is easier than it looks! Check out my boys making it:

Dairy Free Bulletproof Ice Cream

Dairy Free Butter Chocolate Peanut Butter Ice Cream

Maria Emmerich
Prep Time 5 mins
Total Time 5 mins
Servings 12 servings
Calories 310



  • 14 tablespoons coconut oil organic butter if not dairy sensitive
  • 4 tbs MCT oil
  • 1/2 cup unsweetened almond milk or water
  • 4 large eggs
  • 4 large egg yolks
  • 1 whole vanilla bean scraped clean or 2 tsp vanilla
  • 1/4 cup Allulose keeps ice cream soft
  • 1/8 tsp Redmond Real salt *helps keep ice cream soft
  • 1/4 cup unsweetened cocoa powder


  • 1/2 cup natural peanut butter softened
  • 1/4 cup coconut oil melted
  • 1/4 cup allulose or 1 tsp stevia: to desired sweetness or Swerve confectioners


  • 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!I LOVE this Ice Cream Maker on SALE now!
  • 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.


Calories: 310 | Fat: 31.7g | Protein: 6.5g | Carbohydrates: 3.3g | Fiber: 1.3g | P:E Ratio: 0.2

 Dairy Free Bulletproof Ice Cream

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • candice says:

    Can’t wait to have time to try!

  • Cici says:

    I thought MCT oil was fractionated coconut oil & NOT healthy. Am I wrong?

  • Nicole says:

    No worries with the raw eggs?

  • I don’t have an ice cream maker, unfortunately! I also find that uncaffeinated bulletproof drinks are easier on my digistive system and as long as I portion it out before I go out and drink it and multitask, it keeps me satiated? Eating and chewing truly that much better?

  • Lisa H. says:

    Dear Maria, my version of this I call my Coffee Bomb. It’s decaf coffee hand-dripped with tons of cinnamon. Then I add a tablespoon of Coconut oil and if I’m eating dairy, a tablespoon of heavy cream. I put it in a travel mug that keeps it hot and that I can shake to keep the oils mixed in. If I don’t have time for breakfast, this keeps me feeling very full until at least lunchtime. If I have breakfast, I sip this for the next hour after and am not hungry until mid-afternoon. It has been a lifesaver for me when I don’t have time to make my bacon and eggs! I have lost 40 lbs this year (thanks to you!) and have been eating in Maintenance mode the last couple months trying lots new recipes. Thank you for everything!

  • Cyndi says:

    This looks incredible! Today’s my birthday and I think this will be my gift to myself!

  • Valerie says:

    What if we don’t trust eating the eggs raw?

      • Valerie says:

        We went with pasteurized eggs, not the best eggs I know but I can’t get over the fear of getting sick from raw eggs, I’ve been sick from raw eggs in the past. I do trust the eggs from our own chickens over store eggs, but they are only laying half what the do in the summer so we’ve been buying eggs. I’m making the ice cream right now, I went for just plain vanilla as I am staying away from chocolate right now.

    • Maria Emmerich says:

      Raw eggs are nourishing and completely safe if they come from a quality source. The salmonella threat is amplified when the birds are raised in contaminated environments, which is particularly unusual for small organic farms where the chickens are raised in hygienic-roomy coops and have access to sunlight while they explore for their natural food.
      Most grocery store eggs are conventional eggs which I do not recommend and they do have an increased risk for salmonella.
      If you are concerned, I advise washing pastured eggs with soapy water. If there is salmonella existing, it is typically because the shell has chicken feces on the surface. When cracking the egg, the shell would contaminate the raw egg. But I must reiterate, salmonella in pastured eggs is extremely rare.

  • angie says:

    I’ve read swerve & stevia (with the exception of the plant which is very bitter) were not good for us. I’ve done extensive research on sugar substitutes and am left with coconut sugar, maple syrup in tiny amounts maybe once a Month – if that. But doesn’t it all interfere with this lifestyle? I’m confused.

    • Maria Emmerich says:

      There is no truth to the claims that erythritol or stevia are bad for us. Just not supported by any real facts.

      • Brenda says:

        Maria, I’ve been wanting to asking you about stevia. I use it all the time and my chiropractor which is also a nutritionist, told me that dry stevia is cut with something that is not healthy at all. I’ve been planning on calling the manufacturer to see what they mix with it. Have you ever heard anything about this? Thanks for all your wonderful information and recipes! Brenda

  • vavi says:

    Hi Maria I love stevia but I do worry about sugar alcohols like erythriol and even stevia being insulogenic. I know they don’t seem to have an effect on blood sugar or a glycemic response but I’ve also read as soon as our taste buds taste sweetness, insulin is released.

    • Maria Emmerich says:

      There is no truth to that. Carbohydrates (and excess protein) cause insulin responses. I have many type 1 diabetics who have had no issue with erythritol or stevia.

      • Lillian says:

        Such an interesting thread! I read the same thing about stevia, erythritol, and monk fruit raising blood sugar, and this lie kept me from going sugar free and keto for 2 years. The source of this misinformation was a book called Loving Yourself to Great Health by Louise Hay and a so-called nutritionist. They also claim that going grain-free can be “dangerous”. What’s really disturbing is that the book is marketed to really sick people who are desperate for relief, but they won’t get it by following the book’s advice. Thank goodness for Maria, her excellent, science-based books, and her amazing recipes! You are the voice of sanity! Thank you for all you do.

  • kate says:

    Thank you, dear Maria, for all that you do. I am feeling so much better after only a week on the 90 day plan. Have a happy happy day. Kindest regards, Kate

  • Terri says:

    Hi Maria! This sounds so good. I have your old vanilla recipe in my ice cream maker right now 🙂 Do you need to melt the coconut oil for this recipe? Can’t wait to try it. I too have lost 40 lbs this year by eating the Maria way. Just ordered your supplement package hoping I could get past a one month stall. Ordered some bulletproof coffee and brain octane oil wondering if it would help me stay full until lunch. It doesn’t. I just can’t seem to fast for very long. I’m envious of everyone talking about how they go without eating for so long. Can being menopausal have anything to do with that? Luckily my hunger cuts off after my 6 pm dinner…but not during the day. Its kind of hard to skip breakfast or make it to lunch. I’m super hungry by dinner time too.

  • lakshfox says:

    Hi Maria,

    I already made it and it came out delish! Just curious, though, what is the serving size? 1/2 or 1/4 cup?

  • Becky says:

    Thank you, Thank you, Thank you!! Busy week ahead, it will be nice to have a really special treat to look forward too!

  • Kristin says:

    Maria, do you not recommend bulletproof ice cream for individuals trying to lose weight- or just bulletproof coffee? Also, what is bulletproof coffee?

  • Terri B says:

    Do we need to melt the coconut oil before adding to the ice cream mix?

  • Anne says:

    Stevia and erythritrol work wonderfully for me since I experience fructose malabsorption. Humans can’t really process it very well and coconut sugar is mostly fructose.

  • Jeanie says:

    Do you have to refrigerate this mixture for a few hours before putting it in the ice cream maker? Or would all that coconut oil make the mixture too firm for the ice cream maker if put in the fridge first.

  • Kristin says:

    Maria, I absolutely love all your recipes. I lay in bed and browse through them before I go to bed at nights!!! Lol
    My question is this: high quality coconut oil. What constitutes high quality?
    Also, is it OK to use some if the cheaper coconut oils when you need a lot, or are using to fry in?

    • Maria Emmerich says:

      As with just about anything, quality of ingredients count. The tropical traditions I link to on the side has a good description of what makes their product good. As for frying, just a cheaper oil is ok. Thanks! 🙂

  • carol says:

    Maria, (or anyone) is there any substitute for the MCT? Thanks!

  • Becky says:

    This is one Really rich ice cream! Wow! Wonderful. I’m thinking of trying to make it Mint Chocolate chip.

  • Bonnie says:

    I love how your recipe is so easy to print off in the format you use, Maria! I hope to make it today!

  • PK says:

    Can you recommend an unsweetened almond milk that is free of carageenan and canola oil? Thanks!

  • Heather says:

    Does it have to be SKINNYFat MCT oil or will the NOW brand MCT oil do? I don’t want to spend $40 on a bottle of oil when I already have another brand.


  • Heather says:

    One more question about oil. What are your thoughts on Avocado oil?

  • Nicole says:

    Hi, I made this ice cream and input the recipe into an app im using to track my macros. I feel like the carb count you have listed is extremely low. Apparently swerve has a lot more carbs in it than I realized, but no fiber. Is my tracker wrong? Mine said it had over 7 carbs per serving without even adding the PB swirl.

  • Amanda Reed says:

    We’re making this right now and I’m so excited!

  • Tina N. says:

    Just made a batch of this ice cream today. It is delicious! I used dark cocoa powder and chunky natural peanut butter. It definitely doesn’t seem like 12 servings, more like 8.

    • Maria Emmerich says:

      Thanks! I need to match serving size with traditional to get an apples to apples comparison. 🙂

  • Kim Johnson says:

    I made this today and it is delicious. Very rich and creamy.

  • What more could you want than a bulletproof coffee and ice cream combined in the one dish, and dairy free to top it all off. Love this. I have included it in my top 20 Low Carb & Sugar Free Ice Cream roundup. http://www.ditchthecarbs.com/2015/07/17/best-low-carb-sugar-free-ice-cream/ Have a great day. Libby.

  • Anonymous says:

    I made this and eventually even if I. Blended it tons, that coconut oil still had hard bits in it after I put it in the ice cream maker(not a good mouth feel for hubby, so I don’t dear give it to him or he will never eat anything else I make!)
    Looks like it would be better to use all MCT oil at a huge expense for ice cream!….at that price I can buy the overly expensive coconut ice cream at our health food store??…….I should have thought first as we all know coconut oil hardens upon exposure to low temperatures, but I thought the small amount of MCT oil would over come that!…..I will not be making this again…..I am off dairy that’s why I wanted to make this….do you have any othesuggestions for dairy free ice cream? Thanks!

    • Jenny says:

      I just tried this for the first time and have the same issue with coconut oil hardening. I can’t get past that texture. I think I will try it with all mct oil (there are less expensive brands out there, check out amazon). The coconut oil is what really drives up the fat content to make this Ketogenic. You can take any ice cream recipe and make it dairy free by using full fat coconut milk.

  • Lori says:

    Is the MCT oil really anything different than liquid coconut oil? TY

  • Taz says:

    I had the same issue with the coconut oil hardening. I do not have a blender, so I was using my handheld immersion blender. I mixed all the ingredients in a big glass jug and when the coconut oil hardened, I put the jug in the microwave for 30 seconds, and then gave it a quick whizz again with the handheld immersion blender and poured it into the ice-cream maker. I have made this recipe twice and it has worked out both times.

  • Melissa says:

    Can I substitute the almond milk for heavy cream? I’m looking to make a Keto ice cream with both MCT oil and with heavy cream.

  • Pamela Smith says:

    I can’t source MCT oil – am in France – any alternatives please?

  • GINA W says:

    I made a vanilla version of this yesterday for a birthday celebration. It was AMAZING! More like gelato than ice cream and VERY scoopable after 4 hours in the freezer (almost unheard of for dairy free ice cream). I made some adjustments to the recipe, warmed the non-egg ingredients to 131 degrees, then tempered the eggs (my eggs weren’t fresh enough to trust going raw!), omitted the cocoa powder and peanut butter swirl and subbed full fat coconut milk for the almond milk. I didn’t have Stevia Glycerite, but traditional liquid stevia worked fine. I used 1/8 c of erythritol (not a big fan of erythritol’s mouth cooling sensation) and 1/2 t of the liquid stevia and it was plenty sweet enough! Thanks so much for this! I’m looking forward to trying the chocolate, nut swirl version next!!!

  • Kelvin Tam says:

    Hi Maria, super stoked to try this ice cream recipe. Just a bit of a roadblock. What is this natural peanut butter? Is it something that I make myself or is it store bought? Also I thought we are supposed to avoid legumes such as peanut while on keto? Thanks.

  • Danella says:

    Awwwww just jumped in here to say your boys are SO cute <3 <3 <3

  • Ana G says:

    Isn’t 27g too much carbs?? Plus the ratio of the fat/protein/carbs per serving doesn’t make sense with the ration for the whole recipe.

  • Sheila says:

    HI Maria! Just wondering, sometimes in your nutritional information you list the carbs, the fiber and then the net carbs (or effective carbs). Sometimes, like in this recipe, you just list the carbs and fiber. I’m assuming I would still be able to subtract the fiber from the carbs listed to get the net carbs? I love your recipes so much! Looking forward to your comfort foods book!

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