Low Carb Chocolate Ice Cream
Servings :4 Servings
Add avocado, heavy cream, low carb milk, allulose, cocoa powder, and salt to a blender and blend until smooth.
Use a rubber spatula to stir in the chocolate chips.
Transfer ice cream into a container (I use an 8" bread pan) and cover with plastic wrap. Place in the freezer for 2 hours. If you plan to leave it in the fridge overnight, allow it to come to room temp on the counter for 20 minutes before attempting to scoop. Enjoy!
Avocados. Go for haas! They’re higher in fat, creamier and WAY more delicious than regular (sorry Florida 😘).
Chocolate. I love Lily's chocolate chips for this (they make dark, semi-sweet, and milk) but you can always make your own low carb chocolate by following my recipe!
Cocoa Powder. I much prefer dutch process cocoa powder in sweets, as it’s significantly less bitter than regular!
Milk. I swap between unsweetened light almond or coconut milk.
Low carb sweetener. For ice cream, I prefer to use allulose, as it doesn't recrystallize the way sugar alcohols do!
Nutritional information is based on 1 serving if you divide this recipe into 4, and includes the chocolate chips (calculated using Lily's chocolate chips and erythritol as the sweetener). There are 3.2g of erythritol carbs per serving, so each serving would have 5g net carbs:
Calories: 281kcal | Carbohydrates: 20g | Protein: 4g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 56mg | Potassium: 304mg | Fiber: 12g | Sugar: 1g | Vitamin A: 511IU | Vitamin C: 5mg | Calcium: 66mg | Iron: 1mg
©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.