RACHEL LETT
This recipe is adapted from Dave Asprey’s “Get Some” ice-cream. This nutritious bomb, is better than any ice-cream I’ve ever tasted. The fats and eggs make it velvety smooth and luscious, yet it feels light like a mousse. It’s beautifully rich, without that cloying sweetness. I can’t quite believe I’ve been living my whole life without this. It’s a big hit with everyone—fat lovers or not.
Eat with caution, though. According to Dave Asprey, it’s an incredibly effective aphrodisiac!
Velvety Chocolate Ice-Cream
SERVES 6
100g butter
50g cacao butter
110g coconut oil (or half and half brain octane and coconut oil)
1 vanilla pod
4 eggs, higher welfare, organic if possible
4 egg yolks, higher welfare, organic if possible
1 teaspoon apple cider vinegar or lemon juice
30g natural sweetener (stevia,monkfruit or erythritol)
50ml filtered water
1/4 cup organic cacao powder
Ingredients
Melt the butter, cacao butter, coconut oil and vanilla pod in a saucepan, over a low heat. Allow to cool and add to a blender with the rest of the ingredients. Blitz for a minute or so until well combined.
Pour into an ice-cream maker and churn till softly frozen, making a velvety scoop.