Chocolate Ice Cream knock-off (low carb, no added sugar)
Nutritional Info
- 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
View full nutritional breakdown of Chocolate Ice Cream knock-off (low carb, no added sugar) calories by ingredient
Introduction
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. 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.Number of Servings: 6
Ingredients
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*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
Tips
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).
Directions
Note: Make in advance as it takes 2-3 hours to freeze. I have to make this ice cream using a medium size food processor AND a run-of-the-mill blender. If you own a Vitamix or other quality blender, you could probably use just that. I also make this in 2 rounds (using half the ingredients for each round, due to size of my kitchen appliances)
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
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
Member Ratings For This Recipe
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