Keto avocado ice cream

Filled with healthy avocado fats, this ice cream is a great substitute for fat bombs, a type of dessert. The ice cream is creamy, refreshing and rich in coconut flavor. This avocado ice cream goes well with unsweetened coconut flakes.

Ingredients

• 450 g avocado, peeled
• ½ cup coconut milk
• ½ cup Swerve or erythritol
• 2 table. spoon. lime juice
• 1 tea spoon. vanilla extract

Directions

1. Place avocado, milk, sweetener, lime juice, and vanilla extract in a blender bowl.
2. Whisk until smooth. You may need to use the hand blender attachment additionally to get a smoother puree. This ensures that the ice cream remains creamy and smooth after freezing.
3. Transfer the mixture to an ice cream maker or freezer container.
4. Freeze for at least 2 hours until ice cream hardens.
5. If ice cream is stored in the freezer for several days, soak it at room temperature before serving to soften it.