Keto No-Churn Avocado Ice-cream with Chocolate and Peanut Butter
How to Make It
Step
Recipe Steps steps 4 5 h 10 min
Step 1
Add the cream, erythritol, vanilla extract and pinch of salt to the bowl of a stand mixer with a whisk attachment. Whisk the mixture until thickened, but still quite loose. Then, use a sieve to sprinkle in the cacao powder and gently fold into the cream.
Step 2
In a bain-marie over medium heat, melt the cocoa mass (or dark chocolate if using). Let cool ever so slightly before carefully folding into the cream mixture. As it mixes into the cream the chocolate will separate creating tiny chocolate flecks like stracciatella gelato.
Step 3
Add the avocado to a food processor/blender. Blend until completely smooth. Add the blended avocado to the chocolate cream mixture and fold through until well combined.
Step 4
Pour into a freezer-safe container and drop in the peanut butter. Give it a swirl and sprinkle more cocoa shavings on top. Leave to freeze for 4-5 hours before serving.
Ingredients
- Whipping cream, not whipped – 10 fl oz
- Erythritol Granulated Nkd Living – 85 g
- Vanilla Extract, Pure – 1 tsp
- Cocoa powder, unsweetened – 1 tbsp
- Cocoa/Cacao Mass/Paste/Liquor – 2 oz
- Avocado, black skin (Hass) – 9 oz
- 100% Peanut Butter – 2 oz