3-Berry Gelato

9 195 424
Ingredients Minutes Calories
Prep Cook Servings
5 min 3 h 10 min 4
3-Berry Gelato
Health Rating


171 gm Blueberries
171 gm Raspberries
171 gm Blackberries
1 can(s) (13.5 oz) Coconut milk
3 tbsp Bulletproof Brain Octane Oil
2 large egg Egg yolk (pastured)
1/8 tsp Vanilla extract, pure
1 tbsp Xylitol (up to 3 tbsp., optional)
1 gm Ascorbic acid powder (up to 2 grams, for tartness, optional)


In a blender, combine the blueberries, raspberries, blackberries, coconut milk, oil, egg yolks and vanilla. Blend until smooth.

At this point, take a moment to taste the mixture before you add the xylitol and/or ascorbic acid. Berries have a natural sweetness and tartness, particularly fresh organic berries. If you like the mixture as is, continue below with the recipe. If it needs more sweetness or tartness, add the xylitol and/or the ascorbic acid until you arrive at the perfect taste for your palate (for the particular berries you have, as they vary in taste). 

If you have an ice cream maker, use ice cream maker as per manufacturers instructions until frozen, set and smooth.

If you do not have an ice cream maker, pour the mixture into an ice cube tray (silicone is best) and leave it in the freezer for 3 hours. Once frozen, put the cubes back in the blender and blend briefly, just until smooth.

Scoop the gelato into four bowls and enjoy.


Ascorbic acid is vitamin C. You can just break open a couple of capsules if you take it as a supplement.

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Nutrition Facts

Per Portion

Calories 424
Calories from fat 319
Calories from saturated fat 181
Total Fat 35 g
Saturated Fat 20.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.1 g
Cholesterol 96 mg
Sodium 17.9 mg
Potassium 398 mg
Total Carbohydrate 21.2 g
Dietary Fiber 6.1 g
Sugars 8.3 g
Protein 4.8 g

Dietary servings

Per Portion

Fruit 1.9
Meat Alternative 0.3

Energy sources

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