Keto Chocolate Ice Cream
Keto chocolate ice cream made with avocados and coconut milk.
Servings: 6 SERVINGS
Calories: 412kcal
Ingredients
- 3 California avocados peeled and pitted
- 1 15-ounce can full-fat coconut milk
- 1 cup cocoa powder
- 1 Tbsp instant coffee granules optional
- 3/4 cup Sugar-free liquid sweetener see note*
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt
Instructions
- If using an ice cream maker, place the bowl of your ice cream maker in the freezer overnight.
- Add all ingredients for the ice cream to a blender or food processor and blend until completely smooth.
- Transfer the ice cream base to your ice cream maker and turn it on. Allow ice cream to churn until very thick and the machine begins to bog down. Note: if you don't own an ice cream maker, skip this step and go to the next step.
- Transfer ice cream to a sealable container and freeze for at least two hours.
- When ready to eat, thaw the ice cream for a few minutes before scooping and enjoying.
Notes
*Make recipe paleo by using pure maple syrup instead of sugar-free liquid sweetener.
Nutrition
Serving: 1of 6 | Calories: 412kcal | Carbohydrates: 15g | Protein: 5g | Fat: 30g | Fiber: 5g