1 Picture
Ingredients
- ICE CREAM:
- 12 slices bacon
- 3/4 cup plus 2 tbs coconut oil (organic butter if not dairy sensitive)
- 4 tbs SKINNYFat MCT oil *needed to create a smooth ice cream
- 1/2 cup unsweetened almond milk or water
- 4 whole eggs
- 4 egg yolks
- 2 tsp banana extract
- 1/4 cup Swerve confectioners (or 1 tsp stevia glycerite): to desired sweetness
- 1/2 tsp salt *helps keep ice cream soft
- PEANUT BUTTER SWIRL:
- 1/2 cup natural peanut butter, softened
- 1/4 cup coconut oil, melted
- 1/4 cup Swerve confectioners (or 1 tsp stevia): to desired sweetness
Details
Servings 12
Adapted from mariamindbodyhealth.com
Preparation
Step 1
Instructions
Preheat oven to 400ºF.
Line a large baking sheet with defined edges with unbleached parchment paper.
Using cone-shaped metal (we made our own with sheet metal), wrap one slice of bacon around each. Wrap the bacon tightly, overlapping the edges so the bacon totally covers the cone.
Bake for 15-20 minutes or until bacon is crisp. Remove from oven and allow to totally cool.
Meanwhile make the ice cream.
In a blender (I used my blendtec or Vitamix), place the coconut oil, MCT oil, eggs, yolks, almond milk/water, extract, natural sweetener and salt. Blend until very smooth. Place into ice cream maker and watch the magic happen!
Meanwhile, make the peanut butter swirl by combining the peanut butter, coconut oil/butter and natural sweetener in a small bowl. Combine until smooth. Cool in fridge until ice cream is almost done.
Swirl into the ice cream maker for the last 30 seconds.
Turn off ice cream maker. Store in airtight container in the freezer.
Notes
NUTRITIONAL COMPARISON (per serving)
Traditional Ice Cream = 360 calories, 26g fat, 6g protein, 27g carbs, 1g fiber
"Healthified" Ice Cream = 310 calories, 31.7g fat, 6.5g protein, 3.3g carbs, 1.3g fiber
90% fat, 7% protein, 3% carbs
Review this recipe