Vanilla Bean Bulletproof Ice-Cream with Raspberry Coulis
We've been on a bit of an ice-cream bender lately....but luckily the ones I make are made from real, whole foods and are actually good for you! This beautiful ice-cream recipe is so incredibly yummy and versatile, I've added in the Raspberry Coulis because I like to get some relief from the sweetness and creaminess of the ice-cream and the tartness/ tanginess of the lemon juice and raspberries pairs perfectly with it.
This recipe is a slightly adapted version of Bulletproof's 'Get Some Ice-cream Recipe'
ICE CREAM INGREDIENTS
- 4 organic, free-range eggs
- 4 or 5 organic, free-range egg yolks
- 1-2 tsp lemon juice
- 100-120g grass-fed butter or ghee, melted
- 50g cacao butter, melted
- 60g brain octane oil
- 50g coconut oil, melted
- Sweetener of choice, to taste (stevia, lakanto, pure maple syrup or honey are great options)
- 2 Tbsp filtered water
- 2 tsp vanilla powder or seeds of 1 vanilla bean
RASPBERRY COULIS INGREDIENTS
- 2 cups raspberries
- Juice of 1/4 - ½ lemon
- 2-3 Tbsp filtered water
- Sweetener of choice, to taste (optional)
Add all the ice cream ingredients (starting with a small amount of your chosen sweetener) into a high-powered blender and blitz together until smooth, creamy and completely combined.
Taste the mixture and adjust the sweetness to your own tastebuds. If the mixture is really thick, add in 2-3 Tbsp more water and re-blend.
Pour into an ice-cream maker and churn for 15-20 minutes, or until ready.
Meanwhile add all the raspberry coulis ingredients to a small saucepan and heat on low on the stovetop until the raspberries begin to collapse.
Add the raspberry mix to a blender and blitz until smooth. If you don't like the seeds, simply strain the mixture through a fine mesh strainer to remove them. Pour into a pouring jug and set aside.
When the ice cream is ready, serve it in bowls topped with the beautiful raspberry coulis.
Enjoy and savour every mouthful.