This post may contain affiliate links. Read our disclaimer.Â
An easy and delicious Iced Bulletproof Coffee recipe that you'll want to make again and again. Yes, you can enjoy bulletproof coffee over ice, and this post shows you how to make the perfect recipe that just so happens to be Paleo and Keto-friendly!
I want to start this post by saying that there are many ways to make bulletproof coffee, but this is my tried and true, go-to method for making iced bulletproof coffee. Feel free to customize it to your liking!
What is bulletproof coffee?
Bulletproof coffee has been known to be called "butter coffee", and that's because most bulletproof coffee recipes include some type of grass-fed butter or ghee. The purpose of bulletproof coffee is to make it filling, so that you can drink it first thing in the morning and ward off hunger.
Many people who participate in some type of intermittent fasting rely on bulletproof coffee to get them through the morning, saying it provides them with more energy and focus than traditional coffee with milk.
As I mentioned above, there are many ways to make bulletproof coffee -- I'll provide substitutions and variations below -- but this is MY favorite way to make it.
Recipe features
- A delicious and filling way to drink your coffee/start the day
- Paleo + keto-friendly
- Easy to prep ahead of time (i.e. the night before)
Ingredient notes
Cold brew - homemade or store-bought
Ghee - or sub grass-fed butter (like Kerrygold)
Collagen - preferably plain, unflavored
Milk - Ok so *technically* I'm not sure "milk" is part of traditional bulletproof coffee, but let's be honest, cold brew + a few splashes of milk is the way to go. If you want to keep this Paleo, just be sure to use dairy free milk, or omit the milk altogether.
Step-by-step instructions
Step 1: Heat the coffee. In order to prevent the butter/ghee from clumping, we have to heat the coffee up a bit. I know it's confusing because it's iced, but trust me on this! Start by adding the cold brew, ghee and collagen to a small saucepan and heat over medium-low.
Step 2: Whisk everything together. Whisk the ghee and collagen for 30 seconds or, then add however much milk you want and whisk for 30 more seconds. You want the ghee to be melted and the collagen to be incorporated, but you don't want the coffee to be hot.
Step 3: Blend. Transfer everything to a blender and blend for 20 seconds or so. Then pour into a glass and place the glass either in the freezer for 20 minutes, or, if you're making this ahead of time, in the refrigerator for at least 1 hour, or overnight.
Tips + tricks
You don't have to blend the coffee; if you want to skip this step, simply pour the coffee from the saucepan into a glass, then place the glass in the freezer or refrigerator
Milk is optional. If you've never made bulletproof coffee before, maybe try it without the milk, then if you think it needs it add a few splashes of milk. Personally, I like adding a little almond/oat/coconut milk because it makes it a bit creamier.
Optional add-ins:
Want to jazz up your iced coffee? Try adding one of these *fancy* ingredients to the blender:
- Peanut butter: 1-2 tablespoon (resembles my favorite peanut butter espresso smoothie)
- Cacao powder: 2 teaspoon + 1-2 teaspoon sweetener (like monk fruit) -- if adding cacao, add it to the saucepan with the other coffee ingredients until it dissolves, then add it to the blender
- Peppermint extract: ¼ teaspoon + 2 teaspoon cacao powder (for an iced peppermint mocha)
- MCT oil: 1 teaspoon (can be added to any of the above combinations, or on its own)
More coffee recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Iced Bulletproof Coffee
Ingredients
- 1 ½ cups cold brew coffee
- 1 scoop collagen
- 1 teaspoon ghee or grass-fed butter
- â…“ cup coconut milk or dairy free milk of choice
Instructions
- Add coffee, ghee and collagen to a small saucepan and heat over medium-low heat. Whisk for about 30 seconds, then add the milk (milk is optional) and stir for 30 more seconds until the ghee has melted and the collagen has dissolved.
- Pour coffee into a blender and blend for 20 seconds, then pour into a glass. The coffee will be on the warmer side, so you want to either A) place it in the freezer for 20 minutes or so, or B) place it in the refrigerator for at least 1 hour. NOTE: you can also prep this coffee the night before and place it in the refrigerator overnight so it's ready to go in the morning.
- Once coffee is cold, add a handful of ice cubes and drink up!
Notes
Nutrition
na says
DO NOT add peanut butter if you are trying tying too fast. it will spike blood sugar and break the fast
Chantelle says
An even easier way if you don’t want to wait is you mix your coffee n fats with only abit of hot water then you blend it then you pour that over a glass of ice water or milk and ice instant iced coffee with the fat blended
Erin says
Genius, thanks for the tip!