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.
Blend with a blender: 5 min. Freeze: 4 h. Chill in the refrigerator: 15 min.
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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.
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