¾ cup plus 2 tablespoons coconut oil (or unsalted
butter if not dairy-sensitive), softened
½ cup unsweetened cashew milk (or water if nut-free)
¼ cup MCT oil
4 large eggs
4 large egg yolks
Seeds scraped from 1 vanilla bean (about 8 inches
long), or 1 teaspoon vanilla extract
¼ cup Swerve confectioners’-style sweetener or
equivalent amount of liquid or powdered sweetener
(see here)
¼ cup unsweetened cocoa powder
½ teaspoon fine sea salt

special equipment

Ice cream maker

1. Combine all the ingredients in a blender and
   blend until very smooth. Taste and add more
   sweetener, if desired.


2. Pour the mixture into an ice cream maker and
   churn according to the manufacturer’s directions, and
   watch the magic happen! Serve immediately or store
   the ice cream in an airtight container in the freezer for
   up to 1 month.

tips: If you prefer a dark chocolate ice cream, you can