Coconut-Avocado Ice Cream_4.7 net carbs

* Coconut Milk, 1.5 cup

*Heavy Whipping Cream, 1 cup, fluid

*Splenda, 1/2 cup

*Avocados, California (Haas), 2 large pitted and peeled (approximately 1/2 lb)

*Lemon juice, .25 tbsp

If you prefer you can substitute the splenda with a different sugar substitute and the heavy whipping cream with coconut cream, if you can find it.....I couldn't.

1. Puree milk, coconut cream, sugar, avocados, and lemon juice in a blender until smooth. Pour into a bowl, cover, and refrigerate for several hours until cold.

2. Freeze in an ice cream machine according to manufacturer's directions, then freeze overnight.
OR If you don't have an ice cream machine, you can make this in the freezer. Just pour the puree into a dish and place it into the freezer. Freeze for about 2 to 3 hours, then mash it into a slush; repeat the freezing and mashing about 3 to 4 times so that the ice cream will be smooth. Finally, freeze overnight and serve as directed.

3. Allow ice cream to soften in refrigerator for 10 minutes before serving.


Serving Size: Makes 8, 1/2 cup serings

Number of Servings: 8

Recipe submitted by SparkPeople user BRMALLORY1986.