Dark Chocolate Avocado Ice Cream - vegan, low carb, AIP, THM:S
This Dark Chocolate Avocado Ice Cream is rich, decadent, and so healthy and takes only 7 ingredients! It's vegan, low carb and THM:S!
- 3 medium haas avocados
- 1 1/2 cups coconut milk
- 3/4 cup cocoa
- 6 Tbsp low carb sweetener (or other sweetener, as desired. See notes)
- 1-3 Tbsp MCT oil (optional--for creaminess)
- 1 tsp vanilla
- 1 tsp gelatin (an optional thickener--use arrowroot for vegan version)
- 3/16 tsp stevia (or alternative. 3/16 tsp is the equivalent of 6 tiny "scoops" -- see Recipe Notes for more info.)
- 1/2 tsp salt
Place all ingredients into the bowl of a food processor or into a blender.
Process until smooth.
Place blended ice cream base into ice cream maker and follow manufacturer's instructions to freeze the ice cream. For faster ice cream making, place the blended base into the refrigerator for about 2 hours to chill prior to making the ice cream.
Serve immediately. If not serving immediately, thaw for 5-10 minutes after removing from freezer and then use an ice cream scoop to serve.
Carbohydrates: 43.2g | Protein: 7.5g | Fat: 43.6g | Saturated Fat: 23g | Sodium: 318mg | Potassium: 1301mg | Fiber: 15.6g | Sugar: 3.8g | Calcium: 40mg | Iron: 4.7mg | Net Carbs: 28g