Bacon Ice Cream Cones
Serves: 12
  1. Preheat oven to 400ºF.
  2. Line a large baking sheet with defined edges with unbleached parchment paper.
  3. Using cone-shaped metal (we made our own with sheet metal), wrap one slice of bacon around each. Wrap the bacon tightly, overlapping the edges so the bacon totally covers the cone.
  4. Bake for 15-20 minutes or until bacon is crisp. Remove from oven and allow to totally cool.
  5. Meanwhile make the ice cream.
  6. In a blender (I used my blendtec), place the coconut oil, MCT oil, eggs, yolks, almond milk/water, extract, natural sweetener and salt. Blend until very smooth. Place into ice cream maker and watch the magic happen!
  7. 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.
  8. Swirl into the ice cream maker for the last 30 seconds.
  9. 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