2 tbsp. MCT oil or Brain Octane Oil or more coconut oil
1 cup full fat creamed coconut milk 
¼ extra virgin coconut oil (56 g / 2 oz) 
2 tbsp. MCT oil or Brain Octane Oil or more coconut oil
¼ cup Xylitol powdered
10-15 drops liquid Stevia extract 
CHOOSE 1 of the following flavor add-ins:
½ cup Brewed caffeine-free Dandelion chicory coffee- I like Tecciano brand it is available at Sprouts( For Chocolate flavor ice cream) + 2 tbsp raw cocoa powder, unsweetened 
OR ½ cup freshly pureed strawberries for strawberry ice cream (add instead of the Dandelion- chicory tea.)

1. Place the softened creamed coconut milk, or coconut oil, MCT oil and cocoa powder ( if making chocolate bombs). 

2. Add powdered xylitol and stevia into a blender and pulse until smooth. 

4. Spoon about 2 tablespoons of the ice-cream into ice tray. 

3. Pour in the prepared coffee or strawberries (room temperature or lukewarm, not hot) and pulse again until smooth. Pour into the ice-cream maker and process according to the manufacturer’s instructions. It may take anywhere between 30-60 minutes depending on your ice-cream maker. Using an ice-cream maker makes the texture smoother & creamy. 
*Tips when you don’t have an ice-cream maker: Pour the mixture directly into an ice tray or small muffin tin. You should be able to fit ~ 2 tablespoons per fat bomb or make smaller fat bombs. This is the method I use. 

5. Place in the freezer for 2-3 hours or until firm.

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