Chocolate Avocado Ice Cream (Keto)
Enjoy this rich and creamy chocolate avocado ice cream as a sugar-free, low carb treat. I make this keto avocado ice cream recipe without an ice cream maker!
Servings: 6
Calories: 305kcal
Ingredients
- 2 avocados ripe and stoned, 300g avocado flesh
- ½ cup cacao powder 45g
- ¾ cup heavy cream 180ml
- ¾ cup coconut milk from a can, 180ml
- ½ cup allulose 60g, or powdered sweetener of choice
- optional: cocoa nibs or sugar free chocolate chips
Instructions
- Place all ingredients in a food processor or high-speed blender. Or, mix with a hand blender until smooth and no green avocado pieces remain. Scrape the sides of the blender bowl with a spatula if necessary.
- Check and adjust sweetener to taste.
- Stir in the cocoa nibs, if using.
- Place in a container lined with baking paper. Cover and freeze for 4-6 hours or until set.
Notes
4.5g net carbs. Makes 5 servings of ½ cup each.
Freeze for up to 3 months. If frozen overnight, let the ice cream defrost for 20 minutes before scooping.
Allulose makes the creamiest keto ice cream. All other sweeteners set harder when frozen - especially pure erythritol.
Nutrition
Serving: 120g | Calories: 305kcal | Total Carbohydrates: 11.2g | Protein: 4.1g | Fat: 30.1g | Saturated Fat: 18.1g | Potassium: 472mg | Fiber: 6.7g | Sugar: 1.2g