Eating avocados on a ketogenic diet is well known and done often. They’re full of fats, absolutely delicious, and normally pretty easy to find. Though, eating avocados for dessert is pretty unconventional.Chocolate Chunk Avocado Ice Cream.
The decadently rich and sweet flavors of the ice cream are offset by the unsweetened baker’s chocolate. Every time you get a chunk in your ice cream, it offsets the sweet profile with some bitter for an extremely well rounded dessert. It’s not always about sweet, sweet, sweet, and I don’t want every spoonful to be a cloyingly sweet taste, so the balance works out perfectly.
This makes a total of 6 servings. Each serving comes out to 216.17 calories, 19.38 g Fats, 3.72 g Net Carbs, and 3.86 g Protein.
- 2 ripe Hass Avocados
- 1 cup Coconut Milk (from carton)
- 1/2 cup Heavy Cream
- 1/2 cup Cocoa Powder
- 2 tsp. Vanilla Extract
- 1/2 cup Erythritol, Powdered
- 25 drops Liquid Stevia
- 6 squares Unsweetened Baker’s Chocolate
- Scoop avocado into a bowl, then add coconut milk, cream, and vanilla extract.
- Use an immersion blender to mix this together into a creamy substance.
- Powder erythritol in a spice grinder, then add erythritol, stevia, and cocoa powder to the avocado mixture.
- Mix everything together well, then chop bakers chocolate and add into the bowl.
- Leave bowl in the fridge for 6-12 hours, then about 20 minutes before you’re ready to serve, add mixture to ice cream machine as per manufacturers instructions.