Pumpkin Bulletproof “Get Some” Ice Cream

Pumpkin Bulletproof “Get Some” Ice Cream

It’s pumpkin season, and my husband is a pumpkin fanatic! So, we had to make a pumpkin version of our favorite treat. Original recipe of Dave Asprey’s is found here.

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Ingredients

  • 4 whole eggs (pastured of course)
  • 4 yolks (in addition to the whole eggs above)
  • 2 tsp vanilla
  • 10 drops lime juice
  • 7 tbs grass-fed butter
  • 7tbs coconut oil
  • 3tbs + 2tsp brain octane oil
  • 1/2 cup pumpkin puree
  • 1/3 cup H20
  • 6 Tbsp molasses or honey or 6 pitted mejool dates
  • 3 tsp cinnamon
  • 1 1/2 tsp nutmeg
  • 9 dashes clove
  • 1/2 tsp ginger

Methods

  1. Melt the butter and coconut oil. I measure out both in a bowl and microwave for about 30 seconds.
  2. If you are using dates as the sweetener (even though it is low on the bulletproof scale for fruit, but I think it is an amazing sweetener and has great nutritional properties), make sure the dates blend well. You may want to soften them in warm water before blending. I find it helpful to blend the dates with the water or melted butter by itself for a few minutes to really break them up. If you are using molasses, you can skip this and add everything to the blender at once.
  3. Add the eggs, vanilla, lime juice, brain octane, pumpkin, and spices to the blender. Blend everything but the water in blender. It takes a while to get the butter blended into perfect creaminess.
  4. Add water and blend some more until well blended. Ideally, you want a yogurt-like consistency for creamy ice cream, or add more water for a firmer, icier texture.
  5. Add your ice and rock salt to your ice cream maker. Pour the mixture into an ice cream maker and turn it on.
  6. Go get some and enjoy!

If you do not have an ice cream maker…

  1. Proceed with steps 1 – 3 as normal.
  2. Bloom 2 TBSP of grass-fed gelatin into your 1/3 cup water. I have done this by taking room temperature water, adding the gelatin, whisking it in, and letting it sit for 5 minutes.
  3. Add the water and gelatin to the blender and mix everything together.
  4. Pour it in dishes.
  5. Place in the fridge to harden (30 minutes to 1 hour).
  6. EAT!

3 thoughts on “Pumpkin Bulletproof “Get Some” Ice Cream

  1. I do believe all of the ideas you have introduced for your post. They’re very convincing and will definitely work. Still, the posts are very short for newbies. Could you please extend them a bit from subsequent time? Thank you for the post.

    1. Thank you so much for your comment! I have edited the post and added more details. Please let me know if the further descriptions have helped.

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