How To Make The Best Keto (vegan) Avocado Ice Cream

Avocado Ice Cream

Keto, Vegan, Sugar-free, Dairy-free, Nut-free, LCHF
Prep Time 5 mins
Freezing Time 3 hrs
Servings 4


  • Blender


  • 400 ml Unsweetned coconut milk 18% fat
  • 240 g Ripe avocado Peeled and pitted
  • 60 g Erythritol Powder Heaped 1/2 Cup
  • 60 ml Freshly squeezed lemon juice 4 tablespoons


  • Peel the avocado and take the seed out.
  • Squeeze the juice out of the lemon.
  • To the coconut milk, add all the ingredients in a deep bowl.
  • Using a hand mixer, blender or a food processor, blend everything together until smooth and creamy.
  • Replace it in container to freeze.
  • Freeze it for 3-5 hours, depending on your freezer.
  • Take it out when the middle is still slighty soft.
  • To make it creamy, blend it once again before serving.
  • Serve in well chilled glasses.
  • Enjoy!



🔶Buy the ingredients 
Erythritol Powder
Measuring cups
Measuring spoons
Coffee and Spice Grinder (you can grind erythritol to powder)
Hand Blender 
Kitchen Scale
🔶Notes: By purchasing the ingredients from the link, you will support my work. The price doesn’t change for you. Thank you for your support!
🔶Macronutrients per 1oog:
Carbohydrates: 2.84g
Fats: 13.43g
Protein: 1.42g
Calories: 136kcal
Fiber: 1.29g

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