Chocolate Ice Cream knock-off (low carb, no added sugar)
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 88.3
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 115.8 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 1.7 g
- Protein: 2.1 g
IntroductionIt's hard to believe this "ice cream" will taste good but you just have to trust me. It's a DANG good substitute, low in carb, rich in potassium, and contains the healthy GOOD fat of avocado. You will LOVE having this low carb sweet indulgence on hand. It's hard to believe this "ice cream" will taste good but you just have to trust me. It's a DANG good substitute, low in carb, rich in potassium, and contains the healthy GOOD fat of avocado. You will LOVE having this low carb sweet indulgence on hand.
*Avacado, 1 medium whole
*Simple Truth CoconutMilk, 1˝ cups
*Pure Vanilla Extract, 2 tsp
*Celery Stalk (1 med stick 7-8 in)
*Hot Cocoa Mix (sugar free), 4 packets
*Cocoa Powder - 1 Teaspoon
Firms to ice consistency with continued storage. Will need to sit out on counter to partially thaw for later rounds before scooping.
Can add 2 tbsp dark chocolate semi sweet mini chips and stir in to whole batch, or drizzle 1 tsp caramel sauce over single dish of icecream (will add just a small amount of carb).
Half and pit the avocado. Scrape contents into food processor. Add celery, vanilla and coconut milk. Process as smooth as possible, scraping down sides of container several times to ensure that pieces are broken down as much as possible. Transfer to blender. Add cocoa packets and ice. Blend on "chop ice" setting (or highest setting), frequently stopping to stir and to push ice to bottom with spoon. Blend until mix begins to "roll" smoothly in blender (approximately 2 minutes). Transfer to half gallon sized plastic container with lid. Freeze 2-3 hours, stirring every 30 minutes, until desired ice cream state achieved (alternately, can be placed in electric icecream maker for this.)
Serving Size: Makes 8 servings