AVOCADO CHOCOLATE ICE CREAM

KETO

INGREDIENTS

– 1 cup Mashed Ripe Avocado  – ⅓ cup Erythritol – 2 tsp Vanilla – ¼ tsp Salt – ½ cup Cocoa Powder – 1 cup Full-fat Canned Coconut Milk  – ½ cup Almond Milk  – ½ cup Coconut Oil

Scoop Avocado Flesh

Place the avocado flesh into a blender or food processor.

1

Add Other Ingredients

Add erythritol, vanilla, salt, unsweetened cocoa powder, canned coconut milk, unsweetened almond milk, and melted coconut oil.

2

Blend

Blend/process on high speed until it forms a very thick creamy, shiny chocolate pudding.

3

Transfer to Ice Cream Maker

Transfer the ice cream batter into a frozen ice cream maker bowl. Churn for 20 minutes, following the ice cream maker manufacturer's instructions.

4

Transfer to Pan

Stop the ice cream maker when the blade can't move, and the ice cream is fudgy and frozen. Transfer ice cream into a loaf pan covered with parchment paper.

5

Freeze

Freeze at least 1 hour before serving.

5

NET CARBS FAT PROTEIN

2 grams

15.5 grams

1.4 grams

SERVINGS

TIME

Serving: 1 Scoop Makes: 12 Scoops

Prep: 10 Minutes Cook: 0 Minutes

KETO AVOCADO CHOCOLATE ICE CREAM

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