ice cream

¾ cup (1½ sticks) plus 2 tablespoons unsalted butter
(or coconut oil if dairy-free), softened
4 large eggs
4 large egg yolks
½ cup unsweetened cashew milk (or water if nut-free)
¼ cup MCT oil (creates a smooth ice cream)
Seeds scraped from 2 vanilla beans (about 8 inches
long), or 2 teaspoons vanilla extract
¼ cup Swerve confectioners’-style sweetener or
equivalent amount of powdered stevia or erythritol
(see here)
¼ cup unsweetened cocoa powder
½ teaspoon fine sea salt (keeps the ice cream soft)

almond butter swirl (omit for nut-

free)

½ cup almond butter, at room temperature
¼ cup (½ stick) unsalted butter (or coconut oil if
dairy-free), melted
¼ cup Swerve confectioners’-style sweetener or
equivalent amount of liquid or powdered sweetener
(see here)

chocolate glaze

2 tablespoons unsalted butter (or coconut oil if dairy-
free)