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
SWIPE UP FOR PRINTABLE RECIPE