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Vanilla Bean Fat Bomb Ice Cream, Thm S
Low carb vanilla bean ice cream that stays perfectly soft and creamy.
Prep Time: 00:10
Cook Time: 00:45
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.
*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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