Thursday, January 19, 2017


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Last week I shared the following steps of making my ice-cream on my insta-stories on Instagram - pretty cool feature since I was able to save them to my phone and post them here. 

Let's just say my family is convinced I've perfected ice-cream!  HA HA HA!  I'm not arguing with them because this flavor is A M A Z I N G!

Our kids are in heaven with this one!  You can serve it for breakfast, as a snack in their lunch box, or an after school treat.  Want to learn more about ketogenic cooking and intermittent fasting look for my favorite books here.

Go make it and let us know what you think!


Recipe is very easy:

-1 stick of grass-fed butter softened 
-1/2 cup organic heavy cream
-1/2 cup organic dark roast coffee
-1/4 cup swerve confectioners 
-1/4 cup MCT oil 
-4 large eggs use grain-free 
-4 large egg-yolks
-1 tsp vanilla extract
-1/4 tsp fine sea salt or 1/8 tsp minimum (salt helps keep it soft)

Put all ingredients into Vitamix and blend on high until creamy then add to ice cream maker and follow instructions.  You can substitute butter with coconut oil use 3/4 cup and 2 TB

Serve immediately afterwards or put into single serving sizes (2 oz) each and freeze up to 1 month.

Nutritional Information per serving (1/4 cup)
Calories 478 Fat 50 g Protein 5.1g Carbs 2 g Fiber 1 g

If you make any of my recipes tag me on Instagram #jillcooksketo and I'll pick a few to show my followers!


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