Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...Tell Me More
This is the keto ice cream you’ve been waiting for. It’s creamy, rich and luscious, and made with just 5 ingredients. Primal keto ice cream is pure, unadulterated, guilt-free bliss. There’s no dairy, no added sugar or artificial sweeteners, and no additives.
It’s almost impossible to make rich and creamy dairy-free ice cream without dumping sugar or additives into it. Here’s the secret: High-fat coconut milk and macadamia butter, pure vanilla extract, and PRIMAL KITCHEN® Collagen Fuel. This combination is all you need to make delicious dairy-free, high-fat, low-carb, low sugar, keto ice cream.
High-fat, low-carb foods are critical to the ketogenic diet, and this ice cream delivers on both fronts. Plus, you get collagen protein from the PRIMAL KITCHEN® Collagen Fuel. Even so, a daily bowl of Primal keto ice cream probably isn’t the best idea. It’s still dessert, after all. But when you need a treat, this ice cream is where it’s at. Primal keto ice cream is just sweet enough to gratify a sweet tooth, and the rich, full-fat flavor is truly satisfying, even in small servings.
The two recipes below make both vanilla and chocolate Primal keto ice cream. They’re delicious separately, or swirled together.
Time in the Kitchen: 10 minutes, plus time to churn in the ice cream maker
Servings: 4 to 6
Like all low sugar, additive-free, dairy-free ice creams, this one has the creamiest and fluffiest texture straight out of the ice cream maker. Once it’s frozen, the ice cream will harden. Before eating, let it sit out for 10-20 minutes to soften. The ice cream will return to a creamy texture, but won’t be as airy and fluffy. Running it briefly through a food processor, however, will restore the original consistency.
*To make macadamia butter, blend 1 cup raw, unsalted macadamia nuts in the food processor for 3 to 5 minutes until very smooth.
To make the ice cream, whisk coconut milk, PRIMAL KITCHEN® Collagen Fuel, macadamia butter, vanilla, and salt together until smooth. If making chocolate ice cream, whisk in cocoa powder.
Follow ice cream maker instructions for churning. Pour the mixture into the bowl of your ice cream maker and churn until desired consistency is reached.