If the ingredients are good for you, does it count as dessert?
You can read the ingredient list for yourself below, and determine if you think it should count as food or dessert.
Mid-way down the page is the recipe for how to make your own Bulletproof Chocolate Ice Cream.
What do you think—dessert or food?
I had this debate with myself during my year-long No Dessert experiment (which would have been more appropriate to name 2-desserts-a-month experiment, but that’s another story).
When I had set up the parameters for what counted as a dessert, ice cream was on the “dessert” list. But that was before we had learned about Bulletproof ice cream. And, as you’ll see when you check out the recipe below, all the ingredients are actually food. So, if the ingredients are good for you, does it count as dessert?
Bulletproof ice cream
I did some experimenting with various add ins (some of which I explain in the commentary below). The original recipe came from the bulletproof executive blog.
- 4 whole eggs (if you happen to live in the Philadelphia area, check out Wyebrook Farms)
- 4 yolks (in addition to the whole eggs above)
- 2 tsp vanilla
- 10 drops of lime juice
- 100 grams of grass-fed butter (that’s 7 tablespoons)
- 50 grams of coconut oil (3 tablespoons plus 2 teaspoons)
- 50 grams of cacao butter
- 50 grams of MCT oil (important for consistency).
Wondering what MCT oil is? The MCT oil we order from the bulletproof executive site is extracted from palm and coconut oil, making it a potent medium-chain-triglyceride oil that your body can use for energy.
- 80 grams (5.5 tablespoons) of xylitol.
What is xylitol? Well, this is one ingredient I am on the fence about. Antonios has read a lot about xylitol and appreciates the benefits which include: beneficial for dental health, absorbed more slowly than sugar–which means it does not contribute to high blood sugar level, and is safe for people with diabetes. You can read more about xylitol on Web MD. As for me, I am still on the fence. I haven’t read anything negative about xylitol, I am just not sure how I feel about “fake sugar”. I established my “fake sugar is bad” theory in high school and I do not even remember why; but it served me well through the years. So, I may not be the right person to weigh on on xylitol. That being said, since Antonios recommended it, I am willing to eat it in the bulletproof icecream
- 1/4 cup -to- 1/2 cup upgraded chocolate powder
The first time you make bulletproof icecream, choose one or the other, write yourself a note as to what you think and then try it again.
- 100 grams of water or ice (just under 1/2 cup).
Directions for making bulletproof icecream
- Blend everything but the water/ice in a blender. It takes a while for the butter to blend into prefect creaminess
- Add water or ice and blend some more until well blended. Ideally, you’ll want a yogurt-like consistency for creamy ice cream. (you can add slightly more water for a firmer texture)
- Pour into an ice cream maker and turn it on
How does Bulletproof ice cream taste?
It is really yummy. Plus, when I eat traditional ice cream, the more I eat, the more I want. But, when I eat bulletproof ice cream, I actually get full — I am satiated!
In terms of consistency, it’s closer to very cold mousse than ice cream until it sits in the freezer for an hour, so keep an open mind.
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