If you like spoiling yourself with delicious sweets and desserts, the ketogenic diet doesn’t stop you from it. The key is to make it taste delicious while keeping everything low carb using keto-friendly ingredients.
Today I will be making keto-friendly avocado ice cream. Making homemade ice cream is not hard, especially if you already have ice cream maker (if not it’s okay, you just have to whip that mixture in a blender a little longer and on higher speed).
If you’ve been on keto diet for a while, you will notice it renews your taste buds. You’ll feel the natural sweetness in the ingredients. For example, full-fat heavy cream and almond milk are already sweet enough, so when making sugar-free ice cream, you won’t need to add as much sweetener as you would with regular ice cream.
Forget about store-bought desserts, they have lots of sugar and harmful artificial additives. Now you have a healthy and long-lasting ice cream in your fridge ready to be served.
For decoration, you can add peppermint, strawberries or any kind of keto-positive sprinkles you would usually ask for at your local ice cream shop.
And a bonus: keto avocado ice cream in a real avocado shell makes it simple, nice and delicious!
How to Make Sugar Free Low Carb Avocado Ice Cream In The Shell
Remove and add avocado flesh to a blender. Keep the avocado shells in the freezer for later use.
Blend avocado flesh with lemon juice, sweetener, heavy cream and almond milk. Chill in the refrigerator for 5 hours.
Use an ice cream maker or a blender and process the ice cream mixture for 5-10 minutes until you obtain the desired consistency.
Scoop the mixture into the avocado shells then place in the freezer for 1-2 hours and enjoy!
Save this recipe by pinning this picture to your Pinterest board for later use!
*Credit: Ice cream in avocado shell idea inspired by Avolato.
Related:
- Keto Avocado Ice Cream Bars with Coconut and Brazil Nuts
- Keto Chocolate Mason Jar Ice Cream
- Keto Sugar Free Coconut Ice Cream
- Low Carb Avocado Brownies
Keto Avocado Ice Cream In the Shell
Ingredients
- 2 avocados
- 1/3 cup So Nourished Erythritol
- 2 tsp fresh lemon juice
- 1 cup unsweetened almond milk
- 1/2 cup heavy cream
Instructions
- Cut avocados in half, pit them and scoop the flesh carefully out of the shells. Put the shells in the freezer.
- Blend together avocado flesh, almond milk, lemon juice, heavy cream and erythritol. Transfer the mixture to a bowl and place in the refrigerator for 5 hours to chill.
- Process the mixture in an ice cream maker for 5-10 minutes according to the manufacturer’s instructions.
- Fill the avocado shells with ice cream, place in freezer for 2 hours and enjoy!
