Low-Carb Vanilla Bean Ice Cream

Low-Carb Vanilla Bean Ice Cream

Adapted from the original “Get Some” ice cream recipe, this vanilla ice cream makes a perfect addition to any dessert (or satisfies all on its own). Add some to your Bulletproof Coffee, combine a scoop with some full-fat coconut milk and make yourself a Bulletproof Milkshake, or blend with Bulletproof Cold Brew for a sweet coffee frappe.

Thanks to our friend Jordan Pie for this amazing Bulletproof recipe!

Bulletproof Vanilla Bean Ice Cream


  • 4 pastured eggs
  • 4 or 5 pastured egg yolks
  • 1 tsp. lemon juice or apple cider vinegar
  • 100g (7 tbsp.) grass-fed butter or ghee, melted
  • 50g (3 tbs. + 2.tsp.) cacao butter, melted
  • 60g (4 tbsp.) Brain Octane Oil
  • 50g (3 tbs. + 2 tsp.) coconut oil, melted
  • 30-50g (2-3 tbsp.) sweetener of choice (stevia, xylitol, monk fruit powder etc.)
  • 2 tbsp. filtered water
  • 2 tsp. vanilla powder


  1. Add all the ingredients (starting with your sweetener of choice) into a high-powered blender and blitz for 1-2 minutes.
  2. Taste the mixture and adjust the sweetness by adding a little more if needed.
  3. Pour into an ice-cream maker and churn for 15-20 minutes.
  4. Serve and enjoy this incredibly nourishing and delicious ice-cream.

paleo keto vanilla icecream recipe

Nutrition Facts

Serving size: 143g
Number of servings: 4

  • Calories: 688
  • Total fat: 56g
  • Sat fat: 36g
  • Cholesterol: 408mg
  • Sodium: 73mg
  • Total carb: 12g
  • Dietary fiber: 1g
  • Sugars: 1g
  • Sugar alcohols: 8g
  • Net carbs: 3g
  • Protein: 10g
  • Vitamin A: 30%
  • Vitamin C: 2%
  • Calcium: 7%
  • Iron: 13%

You’ll love the velvety taste of this high-fat, sugar-free treat. Get started now with your grass-fed ghee, cacao butter, and Brain Octane Oil.

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