Low Carb Chocolate Avocado Ice Cream (No Churn)
Enjoy this rich and creamy chocolate avocado ice cream as a sugar free, low carb and keto treat. And feel that satisfaction of hiding a vegetable in a dessert!
Place all ingredients in a food processor or mix with a hand blender until smooth.
Check and adjust sweetener if necessary.
Stir in the cocoa nibs, if using.
Place in a container lined with baking paper. Cover and freeze for 4-6 hours. If frozen overnight, you'll have to let the ice-cream defrost for 20 minutes before attempting to scoop.
Serving: 134g | Calories: 323kcal | Carbohydrates: 12.3g | Protein: 3.9g | Fat: 32g | Saturated Fat: 16.4g | Cholesterol: 41mg | Sodium: 21mg | Potassium: 613mg | Fiber: 7.4g | Sugar: 1.5g