Keto Vegan Avocado Ice Cream
⏱ Prep: 25 min🍳 Cook: N/A✅ Ready: 25 min
212
Calories
2.8g
Net Carbs
2.3g
Protein
18g
Fat
⏱ Prep: 25 min🔥 Cook: 0 min⏰ Ready: 25 min
How to Make It
Step 1
Place the ripe avocado, milk, sweetener, lime juice, and vanilla extract in a blender.
Step 2
Blend until very smooth. You may have to use a blender plunger to help blend the mixture as it is on the thicker side. This ensures that it stays nice and creamy after the freezing process.
Step 3
Add the mixture into the bottom of an ice cream maker and freeze according to the manufacturer’s directions.
Step 4
After freezing in the ice cream maker, place in an airtight container and freeze for 1-2 hours until firm but not solid.
Step 5
If the ice cream is frozen longer or overnight, be sure to allow it to come up in temperature so it can be scooped easily.
Ingredients
- Hass Avocado – 1 pound
- Coconut Milk, Plain Or Original, Unsweetened, Fortified – ½ cup
- The Ultimate Icing Sugar Replacement by Swerve – ½ cup
- Lime Juice, Fresh – 2 tablespoon
- Vanilla Extract – 1 teaspoon