No-churn keto avocado ice cream
This no-churn keto avocado ice cream is an easy-to-make, creamy, sweet, and refreshing keto low-carb dessert that you’ll love on a hot summer day.
Servings: 4 servings
- 2 medium (180g) ripe avocados, chilled
- 1⅔ cup (400ml) heave cream, cold, 40% fat content is best
- 6 tablespoon powdered sweetener I use Sukrin
- 2 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ¼ teaspoon xanthan gum
- 1 tablespoon brandy, whiskey, or vodka
Place all ingredients in a tall, slim cup so the bell blades attachment of your immersion blender fits in.
Place the immersion blender into the cup and start blending all ingredients together on high. Keep blending, moving the blender up and down, until the mixture becomes creamy and thick (around 4 minutes).
Transfer the mixture into a glass container (I use a 17x12cm/6x4-inches glass lunch box), brownie pan, or loaf pan, cover with a plastic wrap and freeze for 6-8 hours or until frozen.
Leave to soften for 10 minutes on a counter before scooping out and serving with crushed salty peanuts or another topping of your choice.
Calories: 428kcal | Carbohydrates: 7g | Protein: 4g | Fat: 43g | Potassium: 329mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1536IU | Vitamin C: 6mg | Calcium: 72mg