low carb chocolate avacado ice cream


Monday, April 27, 2020 | Neil Holland


Low Carb Chocolate Avocado Ice Cream


This is delicious, healthy, full of good fat and only about 15 grams of net carbs per serving. I recommend you use the, ‘Hu Kitchen Dark Chocolate Bar’ –they are super clean, made of only cacao, coconut sugar and cocoa butter. This makes 2 servings (although it’s one serving for me). If you want to make larger amounts, you can proportionately increase the ingredients. I don’t recommend storing this ice cream in the freezer for more than one week, as the consistency will degrade.


* 2 ripe avocados 🥑 peeled and pitted

* 1/2-cup full fat coconut 🥥 milk

* 2 tbsp. coconut 🥥 oil, melted

* 1 @hukitchen dark chocolate bar 🍫 melted

* 2 tbsp. cocoa powder

* 1 tsp. vanilla extract

*  A pinch of sea salt

Step 1: Blend the avocado, coconut milk and coconut oil in a food processor until smooth.

Step 2: Add the melted chocolate, cocoa powder and vanilla extract and blend until combined.

Step 3: Add the mixture to your ice cream maker and let it mix until thickened for about 20 mines. Eat immediately, for a soft and creamy texture, or put in an airtight container and freeze for a firmer consistency (thaw for 5-10 min. before eating). If you don’t have an ice cream maker you can instead put the mixture into a container and freeze it for minimum 4 hours or until set.

Link to Instagram post with videos and pictures:


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