Blueberry Gelato

Posted on by Dr. Sandra Buffkin, D.C.

Recipe and photo by Bulletproof

I love desserts and Ice cream! Try this blueberry gelato for an antioxidant packed ice cream!

  • 10 oz. organic blueberries
  • 5 oz. (1 can) coconut milk
  • 3 tbsp. Brain Octane oil or Coconut oil
  • 2 egg yolks
  • Pinch of powdered vanilla (I like to use my vanilla bone broth powder)
  • 3 tbsp. xylitol
  • 2 grams (2000 mg) ascorbic acid, for tartness (ascorbic acid is vitamin C; if you take it as a supplement you can just break open a couple capsules)

Directions

  • Put everything in a blender and blend until smooth.
  • Pour the blended mix into an ice cube tray (silicone is best) and stick in the freezer for 3 hours, stirring every hour (or use an ice cream maker, if you have one).
  • Once frozen, put the cubes back in the blender and blend briefly, just until smooth.
  • Enjoy!

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Published by Dr. Sandra Buffkin, D.C.

I am a cum laude graduate of Palmer College of Chiropractic, Florida and I hold a B.S. in Chemistry from The University of North Carolina at Pembroke. I was blessed enough to have seen a chiropractor from a young age. There were many health conditions that were treated in my family with chiropractic. Our family chiropractor had such an impact on my family and myself that I knew I wanted to be able to share that health with others. So, many years later I am now a Doctor of Chiropractic. I have a wonderful family! I have two wonderful parents that made many sacrifices in life to provide my siblings and myself amazing opportunities. I have three extremely smart and supportive siblings that have blessed me with two nephews. I believe wellness is multifaceted and enjoy learning and sharing new approaches to health and wellness.