Skinny Ice Cream
*slightly adapted from Bulletproof Ice Cream Recipe
4 whole eggs (pastured of course)
4 yolks (in addition to the whole eggs above)
2 tsp vanilla
1 tsp apple cider vinegar
1/2 cup butter
1/2 cup coconut oil
1/4 cup MCT oil
1/4 cup (or more to taste) powdered erythritol
1/3 cup water, coconut or almond milk (more for icier texture rather than creamy)
(optional) 1/4 berries or 1/2 cup cocoa powder
Blend everything but the water, coconut or almond milk in a high powder blender until smooth.
Next, add water or ice and blend some more.
Pour the mixture into an ice cream maker and turn it on or just put it in the freezer until firm (if your freezer is extra cold, just let it sit on the counter for 5 min each time before serving).
*You can also make this exact same recipe and store in the fridge to have a pudding consistency instead!
Here is the original bulletproof recipe: https://