“Every time you get a chunk in your ice cream, it offsets the sweet profile with some bitter for an extremely well rounded dessert. It’s not always about sweet, sweet, sweet, and I don’t want every spoonful to be a cloyingly sweet taste, so the balance works out perfectly.” Chocolate Chunk Avocado Ice Cream – You must try this recipe.
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- 2 ripe Hass Avocados
- 1 cup Coconut Milk (from carton)
- 1/2 cup Heavy Cream
- 1/2 cup Cocoa Powder
- 2 tsp. Vanilla Extract
- 1/2 cup Erythritol, Powdered
- 25 drops Liquid Stevia
- 6 squares Unsweetened Baker’s Chocolate
- Scoop avocado into a bowl, then add coconut milk, cream, and vanilla extract.
- Use an immersion blender to mix this together into a creamy substance.
- Powder erythritol in a spice grinder, then add erythritol, stevia, and cocoa powder to the avocado mixture.
- Mix everything together well, then chop bakers chocolate and add into the bowl.
- Leave bowl in the fridge for 6-12 hours, then about 20 minutes before you’re ready to serve, add mixture to ice cream machine as per manufacturers instructions.
Per Serving: 216 calories; 19.3 g fat; 3.7 g carbohydrates; 3.8 g protein.
Recipe by: myketorecipes, Photo Credit: J. F. L. (flickr)
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