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'

Serves 4

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)

METHOD

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.

Jordan Pie

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