Ice Cream

If you don't want to make your own, check out Halo Top and Enlightened... You're welcome. If you do want to create your own, the main thing you will need is a blender with an internal fan. Vitamix and some Ninja blenders work well, but the little Nutribullets do not have an internal fan to keep cool and will burn out the motor during longer blend times. If you use a blender without a fan, you will have to keep blend times shorter and just freeze the mixture to create the proper consistency.

Creating ice cream is a lot like creating a smoothie, but less liquid, a lot more ice, and a lot longer blend time.

You can use any flavor protein powder you want to create different flavored ice cream. My personal favorite is vanilla so I can add peanut butter. You can also use any protein you want. If you were going to use whey, I'd prefer a grass-fed whey. I use organic bone broth protein.

Get creative with your ingredients to change the flavor of your ice cream.

Ingredients

• 1 scoop organic, vanilla bone broth protein (or other type/flavor protein of choice)

• 1 tablespoon of coconut oil

• 1/4 to 1/2 frozen banana

• 1/4 to 1/2 avocado

• Handful (about 6-10) ice cubes

• Heavy whipping cream

• Organic vanilla extract

• Xylitol or Stevia to taste

• 1/4 teaspoon Redmond Real Salt or Pink Himalayan Salt

Optional Ingredients:

Chocolate greens mix to pack in more nutrients.

Organic PB Fit to give it peanut butter flavor. Lily's stevia chocolate chips.

Crushed up energy bites (see recipe) for a cookie dough like flavor.

Organic fruit.

Directions

1. Add all ingredients to the blender, making sure to add the ice last so they are on top.

2. Blend on low for a few seconds and then increase the speed. If the ratio of dry to liquid ingredients were correct, the mixture should form a thick paste pretty quickly.

3. If the mixture is too runny, add in more protein. If the mixture is too thick, add in more heavy whipping cream.

4. Blend for about 20-30 seconds (again, only if you have the proper blender).

5. Once the paste is formed, transfer to a container and place in freezer for a few hours.