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!
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.
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.
Avocado - for the creamiest texture, opt for Haas avocados.
Spinach - this is totally optional, but we always add it in, as you won't even notice it's there.
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.
Nutritional information is for 1 serving, if you make 2 servings using this recipe: