BULLETPROOF CHOCOLATE ICE CREAM
4 whole eggs
4 egg yolks
2 tsp vanilla
10 drops of lime juice or apple cider vinegar
50 grams of coconut oil
50 grams of MCT oil
100 grams of grass-fed butter (we use KerryGold or WestGold)
70 grams of xylitol
1/2 cup raw cacao powder
Blend everything until completely lump free in a high powered blender or Thermomix.
If churning, pour into churner and let process for around 20 minutes or until thick and creamy!
If not, simply pour into a dish and store in the freezer.