March 1, 2012

Nutritional Biochemistry

How do you make that ice cream you keep talking about?

By popular demand: The Peter Attia Ice Cream.

Read Time < 1 minute

We’re still working on the nuances, but the current version is composed of:

  • 3.5 cups of whole fat (i.e., heavy, 35% fat) cream
  • 1 cup of zero sugar almond milk
  • 1 tbsp vanilla extract
  • 2 tbsp almond extract
  • 3 tbsp ground espresso powder
  • 2 tbsp xylitol

This makes enough to feed about 8 normal people, or me in one sitting.

You’ll need an ice cream maker, obviously, to mix it at freezing temperatures.

—P.A., March 2012

Disclaimer: This blog is for general informational purposes only and does not constitute the practice of medicine, nursing or other professional health care services, including the giving of medical advice, and no doctor/patient relationship is formed. The use of information on this blog or materials linked from this blog is at the user's own risk. The content of this blog is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Users should not disregard, or delay in obtaining, medical advice for any medical condition they may have, and should seek the assistance of their health care professionals for any such conditions.
  1. Can’t believe no one has commented on this. Makes me think no one has made it, because the almond extract is WAY off. Unless Peter is using amaretto or some weak almond flavoring, 2 TABLESPOONS is more than I would put in a GALLON of ice cream. It’s nearly a whole container of almond extract. Back it off to about a teaspoon if you buy the normal grocery store almond extract for baking.

    Also add 1/4 tsp salt. Also double the xylitol (or use erythritol), and add more espresso powder (to taste; will depend on the brand). You can taste it as you go. Add a splash of vodka, rum, amari, or a TB of glycerine to help prevent ice crystals.

    • I was just wondering the same thing re: allulose. I’ve been making a version of this for about 2 years, with 50% allulose + 50% concentrated monk fruit, but will tweak this one this weekend – never tried almond milk, and will sub vanilla extract – and report back. Pretty great that Trader Joe’s now sells allulose. And yeah, serves 8 my a%$!

Facebook icon Twitter icon Instagram icon Pinterest icon Google+ icon YouTube icon LinkedIn icon Contact icon