Chocolate-hazelnut ice cream with avocado
A source of healthy fats, fiber, and antioxidants, this dish supports the cardiovascular system and blood sugar levels. The delicate chocolate flavor with nutty notes makes it the perfect dessert for a keto diet.
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Inventory: Blender, Oven
Kitchen: Mediterranean
645
Servings: 2 (1 serving ≈ 271 gram)
Digestion time: 3 hour
Chop hazelnuts (100 g) in a blender. Pre-roast the nuts in the oven at 60–90 °C.
Add coconut cream (2 tbsp), coconut milk (150–170 ml), and a ripe avocado (1 medium-sized). Blend again.
Stir in cocoa powder (2 tbsp), cinnamon (1/2 tsp), and stevia to taste. Blend until smooth.
Transfer the mixture into portioned cups or one large glass container.
Place in the freezer until set.
Before serving, sprinkle the ice cream with cocoa powder.
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