avocado ice cream

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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. Add coconut milk, cream, and vanilla extract. With an immersion blender, proceed to cream together. Add Erythritol, stevia, and cocoa powder to the avocado mixture and mix well. Add chop bakers chocolate. Chill 6-12 hours, then about 20 minutes before you’re ready to serve, add mixture to ice cream machine as per manufacturer’s instructions. Enjoy!


Fat: 27 g, Carbs: 11 g, Net Carbs: 5 g, Protein: 5 g, Total Calories:  300 Calories

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