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!
Prep Time
3 mins
chill time
4 hrs
Total Time
4 hrs 3 mins
Course
Dessert
Cuisine
British
Servings
5
Calories
323 kcal
INGREDIENTS
1x
2x
3x
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2 avocados ripe and stoned
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45 g/ 1/2 cup cacao powder
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175 ml/ 3/4 cup heavy/double cream
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175 ml/ 3/4 cup coconut milk from a can
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60 g/ 1/2 cup powdered sweetener
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optional: cocoa nibs
INSTRUCTIONS
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.
NUTRITION
Serving: 134g
Calories: 323kcal
Protein: 3.9g
Fat: 32g
Cholesterol: 41mg
Sodium: 21mg
Potassium: 613mg
Fiber: 7.4g
Sugar: 1.5g