Easy (4 ingredient!) Avocado Ice Cream

Sweet, creamy, and ready to cool you off this summer, you won’t be able to resist this delicious avocado ice cream! Made from just 4 ingredients, and easy to sneak vegetables into. It’s a salad that tastes like ice cream. Winning!

Looking for more sweet treats? Try this keto ice cream recipe and these keto popsicles.

Dreamy Beach Days and Creamy Treats

Some of us are beachgoers. Some of us like the idea of being beachgoers. Here’s how beach days go for me:

It’s a warm, sunny, blue-skied day at the beach. I hear the subtle crash of the waves and people laughing. There is just so much relaxing.

And man, that sun is really beating down. The salty water is drying. My lips are definitely chapping. My skin is telling me that it’s time to reapply sunscreen, and quick. By the time I skip across the searing sand to where I’ve settled my things on the beach, my energy and excitement for the day begins to wane.

But then, I remember. It’s avocado ice cream season. And only 5 minutes and 4 ingredients stand between me and that bowl of happiness. My house is 15 minutes away, so I bolt. I drive. I blend, and I chilll with the best and easiest ice cream recipe that has ever, evered.

Try this avocado ice cream next time you need a cool and creamy boost on a slow afternoon! 🥑💚 – Linds

Ingredient Notes

• Almond milk – I prefer unsweetened, vanilla keto milk for this recipe.
• Vanilla protein powder is what adds most of the flavor to this avocado ice cream, so make sure you like the flavor of your protein powder! Personally, I’m not a fan of pea protein, so I always use whey for smoothies and ice creams.
• Sweeteners – for keto avocado ice cream, use Allulose, which is a “rare sugar” that contains 0 net carbs. Erythritol can be used as well, however, I prefer allulose as it doesn’t have the same grainy texture in cold recipes (erythritol will recrystallize when cooled, and form this texture). If you aren’t low carb, you can use honey, maple syrup, or regular sugar.
• Avocado – for the creamiest texture, opt for Hass avocados!!
• Spinach – this is totally optional, but we always add it in, as you won’t even notice it’s there.
• Ice

Serving + Storing Tips,

This avocado ice cream is best served immediately. Keep in mind, it has more of a soft-serve ice cream consistency. Alternatively, you can pop it in the freezer for a few hours. Simply pour this avocado ice cream into a bread pan and cover it with plastic wrap– just don’t wait too long as it gets hard to scoop.

If you do stash it in the freezer and forget about it, leave it out on the counter until it melts to a scoopable consistency.

Avocado Ice Cream Topping Ideas

Crumble, dice, or chop your favorites and either sprinkle them on top or mix them in. Here are some ideas:

• Sugar free chocolate chips (I LOVE Lily’s)
• Chopped keto nuts (think almonds, pistachios, pecans)
• Cookie dough fat bombs

Recipe Variations

1. Vegan avocado ice cream. Simply swap the protein powder for a (tasty!) vegan alternative.
2. Paleo avocado ice cream. Again, just swap the protein powder! Keep in mind, paleo protein powders are often not sweetened, so you’ll want to increase the amount of sweetener added.
3. Mint chocolate chip ice cream, because it looks like it, right? Add some mint extract before blending, then stir in chocolate chips after you’ve blended.

More Healthy Desserts

• Keto Whipped Cream
• Lemon Fat Bombs
• Sugar Free Chocolate Syrup
• Strawberry Cheesecake Fat Bombs
• Keto Chia Pudding

Avocado Ice Cream

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Servings :2 Servings

Prep Time5 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 5 minutes mins

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Ingredients

• ▢ 1/2 Cup Almond Milk
• ▢ 1 Scoop Keto Protein Powder vanilla (note 1)
• ▢ 1 Tablespoon Granular Swerve or Lakanto sub for sweetener of choice (note 2)
• ▢ 1/2 Avocado (note 3)
• ▢ 1 Cup Spinach optional (note 4)
• ▢ 2 Cups Ice

US Customary - Metric

Instructions

• Blend. Place all ingredients in a food processor or blender, in the order listed above (adding liquid first helps to prevent jamming). Process until ice cream is creamy and well combined, you'll want to occasionally scrape down the sides to incorporate everything.
• Serve + enjoy! Scoop ice cream into a bowl, add toppings and enjoy immediately. Avocado ice cream has a soft-serve consistency-- if you want it to harden more, pour ice cream into a 9" bread pan and toss it in the freezer for an hour. Scoop and enjoy!

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Fans Also Made These Low Carb Recipes:

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Lindsey's Tips

1. Vanilla protein powder adds most of the flavor to this ice cream, so make sure you like the flavor of your protein powder. I'm not a fan of pea protein, and I always use whey.
2. Sweeteners - for keto avocado ice cream, use Allulose, which is a "rare sugar" that contains 0 net carbs. Erythritol can be used as well, however, I prefer allulose as it doesn't have the same grainy texture in cold recipes. If you aren't low carb, you can use honey, maple syrup, or regular sugar.
3. Avocado - for the creamiest texture, opt for Hass avocados.
4. Spinach - this is totally optional, but we always add it in, as you won't even notice it's there.
5. I strongly recommend eating this ice cream right after you make it, or 1-2 hours after you place it in the freezer. Storing it in the freezer for long periods of time makes it hard to scoop.
6. Nutritional information is for 1 serving, if you make 2 servings using this recipe:

Nutrition

Calories: 320kcalTotal Carbohydrates: 101gProtein: 53gFat: 8gSodium: 123mgFiber: 4gSugar: 1gNet Carbs: 1gSugar Alcohol: 96g

©Little Pine Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

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