You’ve heard of green tea ice cream, but have you heard of avocado coconut ice cream?! It’s a healthy source of fats and great for curbing those sugar cravings. The toasted coconut flakes nicely compliment the smooth flavor of avocado. This ice cream is great for a girl’s night or to snack on during a Netflix binge.
There is quite a bit of prep time involved, and an ice cream maker is required. You can substitute Allulose for another preferred sugar substitute.
Yields 8 servings of Avocado Coconut Ice Cream.
The Preparation
- 1 medium avocado
- 13 1/2 ounces canned coconut milk
- 1/2 cup heavy whipping cream
- 3/4 cup allulose
- 1 medium lime
- 1 cup unsweetened toasted coconut flakes
The Execution
1. Cut avocado lengthwise and remove the pit. Scoop avocado into a blender.
2. Add coconut milk, heavy cream, and sweetener into a blender with the avocado. Blend ingredients until smooth.
3. Juice and zest lime. Add lime juice and zest to blender. Blend ingredients again for one minute. Refrigerate blended ingredients for at least one hour.
4. Preheat pan. Place coconut flakes into the pan. Toast until lightly brown around the edges. Remove pan from heat. Set aside.
5. Transfer avocado ice cream base to the ice cream machine and churn according to manufacturer’s directions.
6. Cover avocado ice cream base and freeze.
7. Serve and sprinkle with toasted coconut flakes to taste.
This makes a total of 8 servings of Avocado Coconut Ice Cream. Each serving comes out to be 256 calories, 24g fats, 7.1g net carbs, and 2.6g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 medium avocado | 301 | 27.7 | 15.6 | 12.2 | 3.3 | 3.5 |
| 13 1/2 ounce canned coconut milk | 754 | 81.6 | 10.8 | 0 | 10.8 | 7.7 |
| 1/2 cup heavy whipping cream | 405 | 42.9 | 3.3 | 0 | 3.3 | 3.4 |
| 3/4 cup allulose | 68 | 0 | 0 | 0 | 0 | 0 |
| 1 medium lime | 20 | 0.1 | 7.1 | 1.9 | 5.2 | 0.5 |
| 1 cup unsweetened toasted coconut flakes | 567 | 45.3 | 28.3 | 17 | 11.3 | 5.7 |
| Totals | 2114 | 197.8 | 65 | 31.1 | 33.8 | 20.8 |
| Per Serving (/8) | 264 | 24.7 | 8.1 | 3.9 | 4.2 | 2.6 |
Avocado Coconut Ice Cream
Ingredients
- 1 medium avocado
- 13 ½ ounce canned coconut milk
- ½ cup heavy whipping cream
- ¾ cup allulose
- 1 medium lime
- 1 cup unsweetened toasted coconut flakes
Instructions
- Cut avocado lengthwise and remove the pit. Scoop avocado into a blender.
- To the avocado add coconut milk, heavy cream, and sweetener, then blend until smooth.
- Juice and zest the lime. Add both to the blender. Blend ingredients again for one minute. Refrigerate blended ingredients for at least one hour.
- Preheat pan over medium heat. Add coconut flakes and toast until lightly brown around the edges, being careful not to burn. Remove pan from heat and set aside.
- Transfer the avocado ice cream mix to the ice cream machine and churn according to manufacturer’s directions. Alternately, if no machine is available, freeze in a container with a lid or in an ice cube tray for mini portions. (Once cubes are frozen, transfer to a ziplock bag)
- Once the ice cream is ready, sprinkle with toasted coconut flakes to taste and serve.
