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Velvety Chocolate Ice-Cream

Preparation time: 

This recipe is adapted from Dave Asprey’s “Get Some” ice-cream. This nutritious bomb, is better than any ice-cream I’ve ever tasted. The fats and eggs make it velvety smooth and luscious, yet it feels light like a mousse. It’s beautifully rich, without that cloying sweetness. I can’t quite believe I’ve been living my whole life without this. It’s a big hit with everyone—fat lovers or not.

Eat with caution, though. According to Dave Asprey, it’s an incredibly effective aphrodisiac!


1 serving

A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    1. Melt the butter, cacao butter, coconut oil and vanilla pod in a saucepan, over a low heat. Allow to cool and add to a blender with the rest of the ingredients. Blitz for a minute or so until well combined.
    2. Pour into an ice-cream maker and churn till softly frozen, making a velvety scoop.

    Bon app! R