Keto Chocolate Avocado Ice Cream
Ripe avocados are blended with rich cocoa to create a velvety frozen treat with an ultra-creamy texture. Chilled until firm, this Keto Chocolate Avocado Ice Cream offers a deep chocolate flavor with a smooth finish that's refreshing on a warm summer day.
Servings 5 people
Calories 352 kcal
Ingredients
- 2 avocados medium
- ½ cup cocoa powder
- ¾ cup heavy whipping cream
- ¾ cup coconut milk
- ½ cup Erythritol powdered
- stevia to taste
Instructions
- Peel and mash 2 avocados in large bowl.
- Mix mashed avocado, ½ cup cocoa powder, ¾ cup heavy whipping cream, ¾ cup coconut milk, and ½ cup Erythritol in blender until well combined.2 avocados, ½ cup cocoa powder, ¾ cup heavy whipping cream, ¾ cup coconut milk, ½ cup Erythritol
- Add stevia to taste for desired sweetness.stevia to taste
- Pour ice cream mixture into freezer-safe container and place in freezer for 1 to 4 hours.
- After one hour, check consistency of ice cream. If still too soft, leave in freezer until desired consistency is reached.
- Once frozen, remove from freezer and let ice cream sit at room temperature to soften.
- Scoop and serve with your favorite low-carb toppings.
Notes
- To add some crunch, stir in chopped nuts or cacao nibs before freezing.
- Top with whipped cream and sugar-free chocolate chips for an extra indulgent touch.
- If you prefer a richer and creamier ice cream, use full-fat coconut milk instead of light.
- Adding fresh lime juice or lemon juice to the avocado mixture helps prevent browning and introduces a subtle tang to the ice cream.
- Use a food processor for a smoother consistency.
- Vanilla extract can be added to create a more traditional ice cream flavor.
Nutrition
Calories: 352kcal | Net carbs: 26g | Fat: 34g | Protein: 5g