Dessert
Ray Peat's coconut oil ice cream
PrepPr15 minFreezingFre6-8 hrsServesSrv1 quartCa:PCa:P1:1.2
Ingredients
- 1 large egg + 1 yolk (pastured, room temp)
- 1 cup pure cane sugar
- 1 cup coconut oil (heated to 95°F/40°C)
- 2 cups milk (heated to 95°F/40°C)
- 1/2 cup milk powder
- (Optional) Coffee/fruit, 1 tsp vanilla extract, pinch of pickling salt
Directions
- Mix sugar, egg, yolk; blend on low.
- Heat coconut oil to 95°F/40°C.
- Blend oil into sugar/egg mix.
- Add milk slowly; blend.
- Add optional flavorings.
- Pour into covered container.
- Freeze, mix/churn every 3-4 hrs.
- Ready when fully frozen.
Why it works
Built around coconut oil instead of PUFA-heavy vegetable oils, keeping this dessert’s fat profile almost entirely saturated.
Contribution
By Ray PeatNutrition Facts
Per serving (1 of 4). Does not change when you scale ingredients.
- Calories 846.375
- Total Fat 244.8g
- Saturated Fat 192.1g
- Trans Fat 0.6g
- Polyunsaturated Fat 3.1g
- Monounsaturated Fat 7.8g
- Cholesterol 363.5 mg
- Sodium 328.8 mg
- Carbohydrate 259.7g
- Sugar 259.7g
- Protein 43.9g
- Calcium 635.1 mg
- Phosphorus 786.5 mg
- Ca:P ratio 1:1.2
- Vitamin A 246 mcg
- B1 (Thiamin) 0.3 mg
- B2 (Riboflavin) 0.9 mg
- B3 (Niacin) 0.5 mg
- B5 (Pantothenic) 1.8 mg
- B6 0.3 mg
- Folate 35.5 mcg
- B12 3.1 mcg
- Zinc 4.1 mg
- Selenium 24.8 mcg
