This keto avocado ice cream recipe is made with 4 ingredients using a blender or food processor. It is creamy, healthy, and low-carb friendly. It is the best substitute for a store brought ice cream, and it is made with real avocado.
Keto Diet is a low carb high fat diet effective in weight loss. This diet works for me. It improves my blood sugar level and helps me lose weight fast. The keto diet works because it restricts you from eating refined carbohydrates and sugar and pushes your body into ketosis, using fat instead of carbs as fuel for the body.
This low carb avocado ice cream is my favorite dessert whenever I crave ice cream on a diet. It is not only healthy, but it is easy to make with 4 ingredients. My favorite breakfast is this keto green onion pancake with egg recipe, which is simple and delicious.
Ingredients
There are only three ingredients you need to make this keto ice cream. You will also need a blender or food processor.
- Ripe avocadoes - Avocado is rich in healthy fats and amino acids. It is creamy, and it is perfect for the flavor of this ice cream. Ripe hass avocado has a creamier texture.
- Heavy whipping cream - Heavy whipping cream gives that creamy and rich flavor. You can substitute this with coconut cream if you are allergic to dairy. Or you can do half heavy cream and half coconut milk.
- Sugar substitute - I use erythritol to sweeten this avocado ice cream. You can use other keto-friendly sugar substitutes, such as stevia or allulose.
- Mint - The refreshing cool flavor of mint is a game changer. If you want to try
- Optional - You can add 2 tablespoons of cocoa powder for added chocolate flavor.
See the recipe card for quantities.
Instructions
Prepare the avocado by cutting it in half, remove the pits and scoop the flesh and transfer into a food processor.
Blend all the ingredients in a food processor or blender until the mixture is creamy and smooth. Taste the mixture and adjust the sweetness according to your desired level.
Transfer to a rectangular dish container and let it chill in the freezer until firm and solid. Every 30 minutes, take the dish out and use a fork or whisk to stir and break up any ice crystals that form. Repeat this for 2-3 hours or until the ice cream is firm but still scoopable.
After about a few hours and ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly before scooping. Use an ice cream scoop and serve it in a bowl.
Storage
Store this homemade ice cream in a rectangular dish container with a lid in the freezer for up to 1 month. When ready to eat, take it out in advance and let it set at room temperature to soften slightly.
Top tip
- You don't need an ice cream maker to make this homemade keto avocado ice cream. A blender or food processor is all you need to make this homemade ice cream.
- Choose ripe avocado for a creamy and best flavor. Ripe avocadoes should yield to gentle pressure when squeezed and have a creamy consistency when blended.
- Take time to blend well until smooth and creamy. For this keto recipe, you can't over-blend the ice cream mixture.
FAQ
Yes, avocado ice cream is a great dessert option for a ketogenic diet. Avocados are high in healthy fats and low in carbohydrates, making them an excellent choice for those following a keto lifestyle.
Can I use any sweetener in keto avocado ice cream?
Yes, you can use any keto-friendly sweetener of your choice in avocado ice cream. Popular options include powdered erythritol, stevia, monk fruit sweetener, or a blend of these sweeteners. Be sure to check the labels to ensure they are low in carbs and suitable for a ketogenic diet.
Yes, you can make avocado ice cream without an ice cream maker. After blending the ingredients, pour the mixture into a shallow dish and place it in the freezer. Every 30 minutes, take it out and stir vigorously to break up ice crystals. Repeat this process for a few hours until the ice cream is firm but scoopable.
Related
Looking for other recipes like this? Try these:
Keto Avocado Ice Cream Recipe
Equipment
Ingredients
- 2 large avocadoes riped
- 1 cup heavy whipping cream
- ¼ cup erythritol
- 5 pieces mint leaves
Instructions
- Prepare the avocado by cutting it in half, remove the pits and scoop the flesh and transfer into a food processor.
- Blend all the ingredients in a food processor or blender until the mixture is creamy and smooth. Taste the mixture and adjust the sweetness according to your desired level.
- Transfer to a rectangular dish container and let it chill in the freezer until firm and solid. Every 30 minutes, take the dish out and use a fork or whisk to stir and break up any ice crystals that form. Repeat this for 2-3 hours or until the ice cream is firm but still scoopable.
- After about a few hours and ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly before scooping. Use an ice cream scoop and serve it in a bowl.
Notes
RECIPE TIPS
- You don't need an ice cream maker to make this homemade keto avocado ice cream. A blender or food processor is all you need to make this homemade ice cream.
- Choose ripe avocado for a creamy and best flavor. Ripe avocadoes should yield to gentle pressure when squeezed and have a creamy consistency when blended.
- Take time to blend well until smooth and creamy. For this keto recipe, you can't over-blend the ice cream mixture.
- Store in the freezer for up to 1 month. Let it set at room temperature for a few minutes to soften before serving.
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