butter, or if using coconut oil, simply heat the butter or
oil until melted, then set aside to cool.
- In a blender, combine the cooled browned butter,
cashew milk, MCT oil, whole eggs, egg yolks,
sweetener, extract, and salt. Blend until very smooth.
Place in an ice cream maker and churn according to the
manufacturer’s directions. - To serve, scoop some ice cream into a cooled
bacon cone and sprinkle the cooked diced bacon on
top. - Store the ice cream in an airtight container in the
freezer for up to 1 month.