Name: Avocado Ice Cream
Prep time: 5 min
Ingredients: 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)

Avocado Ice Cream

Keto, Vegan, Sugar-free, Dairy-free, Nut-free, LCHF

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Prep Time 5 mins

Freezing Time 3 hrs

Servings 4

Equipment

Blender

Ingredients

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

Instructions

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!