It’s pumpkin season, and my husband is a pumpkin fanatic! So, we had to make a pumpkin version of our favorite treat. Original recipe of Dave Asprey’s is found here.
- 4 whole eggs (pastured of course)
- 4 yolks (in addition to the whole eggs above)
- 2 tsp vanilla
- 10 drops lime juice
- 7 tbs grass-fed butter
- 7tbs coconut oil
- 3tbs + 2tsp brain octane oil
- 1/2 cup pumpkin puree
- 1/3 cup H20
- 6 Tbsp molasses or honey or 6 pitted mejool dates
- 3 tsp cinnamon
- 1 1/2 tsp nutmeg
- 9 dashes clove
- 1/2 tsp ginger
- Melt the butter and coconut oil. I measure out both in a bowl and microwave for about 30 seconds.
- If you are using dates as the sweetener (even though it is low on the bulletproof scale for fruit, but I think it is an amazing sweetener and has great nutritional properties), make sure the dates blend well. You may want to soften them in warm water before blending. I find it helpful to blend the dates with the water or melted butter by itself for a few minutes to really break them up. If you are using molasses, you can skip this and add everything to the blender at once.
- Add the eggs, vanilla, lime juice, brain octane, pumpkin, and spices to the blender. Blend everything but the water in blender. It takes a while to get the butter blended into perfect creaminess.
- Add water and blend some more until well blended. Ideally, you want a yogurt-like consistency for creamy ice cream, or add more water for a firmer, icier texture.
- Add your ice and rock salt to your ice cream maker. Pour the mixture into an ice cream maker and turn it on.
- Go get some and enjoy!
If you do not have an ice cream maker…
- Proceed with steps 1 – 3 as normal.
- Bloom 2 TBSP of grass-fed gelatin into your 1/3 cup water. I have done this by taking room temperature water, adding the gelatin, whisking it in, and letting it sit for 5 minutes.
- Add the water and gelatin to the blender and mix everything together.
- Pour it in dishes.
- Place in the fridge to harden (30 minutes to 1 hour).