Go Back
–+ servings
Print

Avocado Lime Keto Ice Cream

Rich, creamy, and refreshingly tangy, this Avocado Lime Keto Ice Cream is a delectable dessert that's perfect for satisfying your sweet tooth while staying true to your keto goals. Made with wholesome ingredients, this ice cream is not just delicious but also a healthy treat that you can enjoy guilt-free.
Course Desserts
Cuisine American, Keto
Keyword Avocado Dessert, keto desserts, Keto Ice Cream, Lime Ice Cream, Low Carb Ice Cream
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 3 hours 15 minutes
Servings 6 servings
Calories 230kcal

Equipment

  • Blender
  • Ice cream maker
  • Spatula
  • Freezer-safe container

Ingredients

  • 2 large avocados approx. 400g or 14oz
  • 1 cup full-fat coconut milk 240ml
  • ½ cup heavy cream 120ml
  • ½ cup powdered erythritol 100g or 3.5oz
  • 2 limes zest
  • ¼ cup lime juice approx. 2 limes or 60ml
  • 1 tsp pure vanilla extract 5ml
  • salt pinch

Instructions

  • Begin by halving the avocados, removing the pits, and scooping the flesh into a blender.
  • Add the full-fat coconut milk, heavy cream, powdered erythritol, lime zest, and lime juice to the blender with the avocado.
  • Blend on high until the mixture is completely smooth, ensuring there are no lumps.
  • Incorporate the vanilla extract and a pinch of salt into the avocado mixture, blending again to combine all the ingredients thoroughly.
  • Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-30 minutes, until it reaches a soft-serve consistency.
  • Transfer the churned ice cream to a freezer-safe container, smoothing out the top with a spatula.
  • Place the container in the freezer and allow the ice cream to firm up for at least 3 hours, or until it reaches your desired consistency.
  • Before serving, let the ice cream sit at room temperature for a few minutes to soften for easy scooping.

Notes

If you don't have an ice cream maker, you can pour the mixture into a freezer-safe dish and freeze, stirring every 30 minutes to break up ice crystals, until set.
For a vegan version, substitute the heavy cream with more full-fat coconut milk.
Store leftover ice cream in the freezer, covered, for up to 1 week.

Nutrition

Calories: 230kcal | Carbohydrates: 12g | Protein: 3g | Fat: 22g | Fiber: 9g | Net Carbs: 3g