| 9 | 195 | 228 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 3 h 10 min | 4 |
| 171 gm | Blueberries |
| 171 gm | Raspberries |
| 171 gm | Blackberries |
| 1 can(s) (13.5 oz) | Coconut milk, sweetened |
| 3 tbsp | Bulletproof Brain Octane Oil |
| 2 large egg | Egg yolk (pastured) |
| 1 dash | Vanilla extract, pure |
| 1 tbsp | Xylitol (up to 3 tbsp., optional) |
| 1 gm | Ascorbic acid powder (up to 2 grams, for tartness, optional) |
In a blender, combine the blueberries, raspberries, blackberries, coconut milk, oil, egg yolks and vanilla. Blend until smooth.
At this point, take a moment to taste the mixture before you add the xylitol and/or ascorbic acid. Berries have a natural sweetness and tartness, particularly fresh organic berries. If you like the mixture as is, continue below with the recipe. If it needs more sweetness or tartness, add the xylitol and/or the ascorbic acid until you arrive at the perfect taste for your palate (for the particular berries you have, as they vary in taste).
If you have an ice cream maker, use ice cream maker as per manufacturers instructions until frozen, set and smooth.
If you do not have an ice cream maker, pour the mixture into an ice cube tray (silicone is best) and leave it in the freezer for 3 hours. Once frozen, put the cubes back in the blender and blend briefly, just until smooth.
Scoop the gelato into four bowls and enjoy.
Ascorbic acid is vitamin C. You can just break open a couple of capsules if you take it as a supplement.
| Fruit | 1.9 |
| Meat Alternative | 0.3 |
