Photo Caption: I think I’ll be trying this one when I get back from this work trip!!! I have always loved avocado smoothies which are VERY rich by the way… if you make this let me know how it is! I would substitute #Allulose for the Erythritol though- makes for softer ice cream…
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Repost @goodeats_tastytreats:
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I call this, drop everything you’re doing and make this ice cream, ice cream. ? Recipe ⬇️
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Of all the recipes I have done this by far my favorite.. Avocado Ice Cream !!!.????
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This refreshing creamy bowl of deliciousness is the most divine homemade ice cream I ever had. Period. Keto and Non Keto included. I may or may not of already had 3 servings while shooting the photo ?
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Avocado Ice Cream
Prep Time: 5 minutes
Churn Time: Refer to Manufacture Instructions
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Servings (for entire batch): Roughly 30 scoops
Ingredients:
3 medium ripe avocados
¾ granulated erythritol
½ cup heavy cream
1 cup sour cream
1 tbs fresh lime juice
Lime rind
Pinch of salt
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Directions:
1. Peel, remove pit and scoop out avocado into a large bowl. Mash with a fork.
2. Put the cream into a microwavable safe container. Mix in the erythritol.Heat for two 30 second intervals, stirring in between, until the erythritol has dissolved. Add to avocado.
3.Mix in the sour cream, lime and salt. Stir until combined.
4.Using an ice cream maker, churn according to manufactures instructions.
5.Top with a little lime rind. Eat right away for smooth and creamy. Freeze for a firmer ice cream. Store in air tight container.
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Macros:
Calories: 62
Fat: 5.6g
Carbs: 2g
Fiber: 1.3g
Net Carbs: .7g
Protein: .7g
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