AVOCADO CHOCOLATE ICE CREAM
– 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.
Add Other Ingredients
Add erythritol, vanilla, salt, unsweetened cocoa powder, canned coconut milk, unsweetened almond milk, and melted coconut oil.
Blend/process on high speed until it forms a very thick creamy, shiny chocolate pudding.
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.
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.
Freeze at least 1 hour before serving.
NET CARBS FAT PROTEIN
Serving: 1 Scoop Makes: 12 Scoops
Prep: 10 Minutes Cook: 0 Minutes
KETO AVOCADO CHOCOLATE ICE CREAM
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