Combine all of the ingredients in a high speed blender. Blend until creamy, about 1 minute.
Transfer to the refrigerator to chill for at least 4 hours or overnight.
Transfer to an ice cream maker and churn for 15-20 minutes or until it has come together and looks fairly thick.
Remove from the ice cream maker and transfer to an airtight container. Store in the freezer for up to two weeks.
Notes
Bone broth ice cream is probably new for a lot of you, but I promise that with the other ingredients, you don't even taste it. But the added nutrition is a total plus.