Avocado chocolate ice cream
A source of healthy fats and fiber, this ice cream is rich in antioxidants and minerals, has a rich chocolate flavor, and is perfect for desserts on a keto diet.
Roman Klymenko
15 years on low-carb nutrition
Clean the avocados (2 pcs.) and mash them thoroughly until smooth.
Place the mashed avocado in a blender. Add heavy cream (180 ml), coconut milk (180 ml), cocoa powder (8 tbsp), and erythritol (or xylitol) (8 tbsp).
Blend all the ingredients until a homogeneous consistency is reached.
As an alternative recipe, you can whip the cream separately until soft peaks form. Then gently fold it into the other ingredients after blending.
Transfer the mixture to a suitable container and place it in the freezer for 1 hour.
After that, stir the ice cream and put it in the refrigerator for another 2-3 hours.
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