Dairy Free Bulletproof Chocolate Peanut Butter Ice Cream
Prep time
Total time
Serves: 12
  1. 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!
  2. 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.
  3. Swirl into the ice cream maker for the last 30 seconds.
  4. Turn off ice cream maker. Store in airtight container in the freezer.
Traditional Ice Cream = 360 calories, 26g fat, 6g protein, 27g carbs, 1g fiber
"Healthified" Ice Cream = 310 calories, 31.7g fat, 6.5g protein, 3.3g carbs, 1.3g fiber

90% fat, 7% protein, 3% carbs
Recipe by Maria Mind Body Health at https://mariamindbodyhealth.com/dairy-free-bulletproof-ice-cream/