Wednesday, December 28, 2016


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

Our son enjoyed it for his 10th birthday celebration!  

Recipe is very easy:

-1 stick of grass-fed butter softened 
-1/2 cup organic heavy cream
-1/2 cup coconut almond milk
-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 TB Nuttzo smooth seven seed butter
-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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