Description
A creamy and delicious Keto Chocolate Avocado Ice Cream that is both healthy and satisfying.
Ingredients
Scale
- 2 ripe avocados, peeled and pitted
- 1 cup unsweetened almond milk
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol or your preferred keto-friendly sweetener
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/4 cup sugar-free dark chocolate chips (optional)
Instructions
- In a blender or food processor, combine the avocados, almond milk, cocoa powder, erythritol, vanilla extract, and sea salt. Blend until the mixture is smooth and creamy.
- Taste the mixture and adjust the sweetness if necessary by adding more sweetener. Blend again to combine.
- If using, fold in the sugar-free dark chocolate chips.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up.
- Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly.
Notes
- For a creamier texture, use full-fat coconut milk instead of almond milk.
- You can also add a tablespoon of almond butter for extra flavor and creaminess.
- If you prefer a mint chocolate version, add a few drops of peppermint extract to the mixture before blending.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg