SERVES 4

PREP TIME: 10 minutes, plus 30 to 45 minutes to freeze

COOK TIME: —

I love ice cream, and I really enjoy making it, but with such a small kitchen, I decided to donate my ice cream maker. Gasp! If you don’t have an ice cream maker, either, this is the best way to make ice cream. The most crucial part of the process is separating the ice cream mixture into small serving bowls, setting them in the freezer, and checking on them often to mash up the mixture with a fork. The resulting ice cream will have the consistency of soft-serve, close to that of Wendy’s famous Frosty. DO NOT let the mixture get too frozen. You’re not making ice cubes here! Just keep mashing and returning the bowls to the freezer; two rounds is usually enough. You’ll think it’s not soft-serve consistency when you first take it out of the freezer, but as you start mashing, it’ll take form.

The only downside to this recipe is that it can’t be stored, as it would freeze solid and be impossible to get back to the correct consistency. As soon as you make it, you have to eat it. Shoot, I’m telling you to eat all the ice cream in one go. Whatever will you do?!

If you want to pump up the fat in your bowl of ice cream, make a batch of Chocolate Sauce (here) and drizzle it over the top.

1 (13½-oz/400-ml) can full-fat coconut milk

¼ cup (40 g) collagen peptides or protein powder (optional)

¼ cup (25 g) unflavored MCT oil powder (optional)

2 tablespoons smooth unsweetened almond butter

2 tablespoons cocoa powder

3 drops liquid stevia, or 1 tablespoon erythritol

1 teaspoon vanilla extract

1. Place all the ingredients in a blender or food processor. Blend until smooth and fully incorporated.
2. Divide the mixture among 4 freezer-safe serving bowls and place in the freezer for 30 minutes. At the 30-minute mark, remove from the freezer and mash with a fork until the ice cream is smooth. If it’s still too runny and doesn’t develop the consistency of soft-serve as you mash it, freeze for another 15 minutes, then mash with a fork again.
3. Enjoy immediately.

make it AIP:

Replace the cocoa powder with carob powder. Use stevia or enjoy unsweetened.

make it NUT-FREE:

Replace the almond butter with sunflower seed butter.

make it VEGAN/VEGETARIAN:

Omit the collagen.

Per serving, without collagen/protein powder or MCT oil powder:

calories: 478 | calories from fat: 419 | total fat: 46.6 g | saturated fat: 33.8 g | cholesterol: 0 mg

sodium: 13 mg | carbs: 9 g | dietary fiber: 4.6 g | net carbs: 4.4 g | sugars: 3.4 g | protein: 5.8 g

FAT : 88%
CARBS : 7%
PROTEIN : 5%