Avocado ice cream
Avocado gives this ice cream potassium, monounsaturated fats, and a little fiber, while heavy cream makes the taste richer and more satisfying. A small amount of inulin helps the texture stay a little softer after freezing, and lemon juice keeps the flavor fresher. The result is a calm sugar-free keto dessert that is best served slightly softened.
Read
Video on the topic
Reviews
Notes
Inventory: Blender
Kitchen: Mediterranean
909
Servings: 4 (1 serving ≈ 143 gram)
Digestion time: 4 hour
Recalculate the sweetener. (Erythritol)
Place avocado flesh (180 g), cream 35% fat (300 g), powdered erythritol (60 g), inulin (20 g), lemon juice (10 g), vanilla (1 g), and xanthan gum (0.5 g) into a blender. Blend until the mixture becomes completely smooth, thick, and creamy with no green bits left.
Transfer the mixture to a container and freeze for at least 4 hours. Before serving, move the ice cream to the refrigerator for about 15 minutes so it softens slightly and becomes easier to scoop.
(1)
- :
Any remaining questions? Ask chatGPT.:
If you have any questions about the recipe "Avocado ice cream", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
Looking for a source of nutrients? Check out iHerb:
Vitamin A: NOW Foods, Vitamin A, 10,000 IU, 100 Softgels
Buy
≈ $5.34
Promo codes for iHerb (4)
More chilled:More recipes
More ice cream:More recipes
Watch others desserts and sweets:
We recommend reading
All articlesHow to Make Molded Ice Cream with a Chocolate Shell: Molds, Temperature, and Melting Control
4min
How to Make Soft Sugar-Free Keto Ice Cream Without an Ice-Cream Maker
4min
Why sugar-free gluten-free sponge cake fails and how to fix the common mistakes
17min
How to Choose and Store Eggs: Freshness, Size and Safety
6min
Share: