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Scott Gooding and Matilda Brown from The Good Farm Shop developed the original version of this recipe for Scott's Keto Diet book, subsequently re-worked it, and have re-released it, so it’s even sweeter!

It’s a decadent ice cream, full of velvety texture and flavour, it’s also all-natural and abso-bloody-lutely hands-down, off-the-charts delicious!

Serves 8


4 whole eggs

4 egg yolks

2 teaspoons vanilla extract

1 teaspoon apple cider vinegar

3 tablespoons coconut oil

3 tablespoons MCT oil

1/4 cup shredded coconut

100 g butter

¾ cup frozen blueberries

½ cup cacao powder

2 tbs honey (more if preferred)

Toasted nuts, for serving


  1. Throw all the ingredients except the nuts into a blender and blitz for 10–20 seconds, or until the mixture is lump-free.

  2. Transfer to a freezer-safe container, cover and place in the freezer.

  3. Freeze for minimum 4 hours. .

  4. Remove from the freezer 5–10 minutes before serving. Top with some toasted nuts.

You can check you The Good Farm Shop here and for a 10% discount on any purchase at The Good Farm shop, use this link to order!


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