This combination is hard to beat. You get the best of both worlds. Desert and vegetables at the same time. Avocado is nearly a perfect food and chocolate that is low carb is almost as good. Combine the two and you have the perfect dessert.

CHOCOLATE AVOCADO ICE CREAM

Enjoy this rich and creamy chocolate avocado ice cream as a sugar-free, low carb treat. This keto avocado ice cream recipe can be made without an ice cream maker!

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Prep Time 3

Total Time 4 3

Course #Keto 2.0 Plus, #Keto 2.0 Plus Easy Prep, #Sugar Free Snack, Keto 2.0 Plus Dessert

Cuisine American

Servings 5

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

Keyword #avocado, #Dessert, #Easy Prep, #Keto 2.0 Plus Dessert, #Keto Dessert, Keto 2.0 Plus