You scream, I scream, we all scream for ice cream!
SCD legal ice cream that is…
Ice cream that tastes amazing and heals your body, instead of adding inflammation and toxins. It might sound too good to be true… but it’s not.
And shockingly, you’ll see it’s almost all fat, which is why it’s so healthy. Our bodies need loads of fat, cholesterol and fat soluble vitamins to properly heal. And why not consume it via ice cream?
The key is getting the right kind of fat. Just like how the wrong foods can damage your gut, the wrong fats make your cells sick. These are fats like margarine, canola oil, cottonseed oil, vegetable oil and other “oils” that are from plants that should never make an oil in the first place. These are industrial oils and they make our cells sick.
Most store bought ice cream contains those type of oils and additives like guar gum or dyes and it’s almost impossible to make sure the dairy cows used to make it were pastured, grass-fed and happy. So it’s best to make your own.
NOTE: This recipe is for those that tolerate diary, however the only dairy is high quality butter which most everyone can tolerate.
Full Fat Ice Cream Is Better
Instead of eating the wrong fats, if we consume a meal heavy in saturated fat from things like coconut we feed our hormones, brain, and taste buds.
For those who are having fat malabsoprtion, you’ll want to skip this till you do more healing. But for the rest of us it could be a nightly treat. The recipe comes courtesy of Dave Asprey with some tweaks to support SCD.
I’ve made it many times and served it at birthday parties with people who eat a Standard American Diet and they loved it. My guess is you’ll only be mad that I didn’t get this post up sooner.
NOTE: The amount of vanilla you use will really determine the flavor profile. If you use less, then the subtle flavor from the coconut oil will shine through. Others might never even taste the coconut.
SCD Legal Coconut Vanilla Ice Cream Ingredients
- 4 Whole Pastured Eggs + 4 More Egg Yolks
- 3 Teaspoons of Vanilla Extract or 2 Tsp of Bulletproof Vanilla Powder
- 1 gram Vitamin C (Ascorbic Acid) or 10 Drops Apple Cider Vinegar or Lime Juice to Taste
- 7 Tablespoons (100 grams) Unsalted Grass-Fed Butter
- 7 Tablespoons (100 grams) Coconut Oil
- 3 Tablespoons + 2 Teaspoons (50 grams) Bulletproof MCT Oil
- 5 Tablespoons of Local Honey
- About 1/2 Cup of Water or Ice (add less than you think you need, then increase the amount)
Begin by adding all the ingredients to the blender (except the ice/water).
Blend until totally mixed, then blend more.
Next, add in the ice or water. The goal is to reach a creamy yogurt consistency. If you add more water, it will end up tasting icier. Blend more.
Transfer everything to an ice cream maker (here’s mine). If you don’t have one, use a 9×11 inch Pyrex dish and place in freezer for about 2 hours. The 2nd method won’t taste as much like ice cream, but it will still be delicious.
After it’s set up, serve!
I love this stuff. It doesn’t last long.
For those with dairy issues, try using the Kerrygold Butter as you might find that you don’t react to it. Also, the recipe above included several Bulletproof brand products. And while those are affiliate links, Dave is a friend and you will find all these products and more in both of our kitchens.
We would never recommend anything we don’t use. And we use the best stuff we can find.
There are many ways to change the flavor, what kind of ice cream do you make?
Let me know in the comments below.