Vanilla Bean Fat Bomb Ice Cream, Thm S

Low carb vanilla bean ice cream that stays perfectly soft and creamy.

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Servings: 8

Prep Time: 00:10

Cook Time: 00:45

Main Ingredients

4 whole eggs

4 egg yolks

1/3 c raw cacao butter, melted

1/3 c coconut oil

1/4 c mct oil

1/4 c pyure or thm gentle sweet

1 c heavy cream (for dairy free, see note. *)

1 tsp vanilla

1 tbsp vanilla bean paste

2 tbsp vegetable glycerin or vodka, optional (helps keep the texture soft after freezing)

big pinch of salt

5 - 7 ice cubes


1Combine all ingredients, except for the ice cubes, into a high-powered blender and whip until creamy and slightly thickened.

2Begin adding the ice cubes, one at a time, blending well for about 10 seconds between.

3When the mixture is thick and slightly chilled, transfer it to your pre-frozen ice cream machine and churn according to manufacturer's directions.

4Transfer to a shallow, freezer-safe dish and freeze for at least one hour before serving.

Additional Notes

*Note: If you're using coconut milk for the dairy free version, SKIP the ice cube step and transfer the base straight to your ice cream machine.

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