"Get Some" Bullet Proof Ice Cream Recipe...

For those of you who have made this...

I have a small ice cream maker (see [URL="http://www.amazon.com/Hamilton-Beach-68320-2-Quart-Capacity/dp/B001CGW338/ref=sr_1_2?ie=UTF8&qid=1347473335&sr=8-2&keywords=hamilton+beach+ice+cream+maker"]here[/URL]), holding only 1.5 quarts at a time. This recipe seems quite large -- will the whole recipe fit in my small maker, or should I cut it in half?

Also, if you've made it successfully...any tips or tricks you've discovered?

For those who aren't familiar with it yet, here's the [URL="http://www.bulletproofexec.com/get-some-ice-cream/"]recipe[/URL].

I gotta try that with Crio Bru!

Clearly I need to try this Crio Bru stuff... :)

Holy cow, that's a calorie bomb!

wait... when did we start worrying about calories?

The recipe is for vanilla, but that ice cream in the picture looks distinctly chocolate. Any thoughts?

I made a half batch and it fit perfectly in my one pint ice cream maker. so it should fit in yours without a problem.

I really wondered about that picture myself. I'll add raw cacao powder next time for chocolate.

I made it just earlier this week! I'm on the autoimmune protocol, so I used 11 egg yolks instead of the yolks + whole eggs. I also used cacao butter instead of pastured butter. And maple syrup, because I didn't have any of the suggested sweeteners. I also don't have an ice cream maker, so I just stuck it in the freezer and mixed it at first......which worked, until the next morning when it was a solid block. It tastes like HEAVEN, though, I tell you. I will make this again and again and again. It would make a great ketosis breakfast if you use the suggested sweeteners....which I'm planning on getting soon.

I used maple syrup as well since I don't use the sweeteners mentioned. My daughter ate almost the entire container. good thing she is active!

Hmm that looks good... I don't have the MCT oil though... may have to look into that. Or do you think just adding more coconut oil would work? (It does say it's important for consistency though...) Also the only sweetener I have is stevia + erythritol, which I'd assume you'd need less of (as the stevia adds more sweetness). So the sweetening part might be a bit trial and error.

Errm and I don't have an icecream maker (well I got a free one, and it was crap... and my son broke it lol) so I wonder if it's possible to just whip it up, freeze it for awhile, do some more whipping, then more freezing etc.