This is a no churn ice cream, so you don't need an ice cream maker for this one.
- 6 egg yolks
- 2 cups Non-dairy milk I used Unsweetened Ripple Original
- 1/4 cup keto sweetener
- 1 medium avocado
- 1/4 cup unsweetened cocoa powder
- 2 squares 78% or higher dark chocolate-melted
- 1 Tbsp unsweetened gelatin powder
- 1 tsp vanilla
In a medium sauce pan add egg yolks and "milk" and beat well.
Add chocolate squares and begin heating over medium heat, stirring often while chocolate melts.
Once chocolate squares have melted, add cocoa powder and sprinkle gelatin onto mixture and mix well (continuing to heat) until gelatin dissolves and mixture is well blended (if you sprinkle the gelatin over top of the mixture a little at a time, and mix in, you are less likely to get clumps).
Once gelatin is dissolved, remove from heat and transfer into a high speed blender or food processor. Add remaining ingredients.
Mix on high speed until thoroughly blended (may need to scrape sides once or twice). Mixture will be slightly thickened. Pour mix into individual serving cups or airtight freezer container.
As with most keto ice creams, you may want to take them out of the freezer about 10-15 mins before eating, or you can microwave for a few seconds to soften.
total fat 20 g
net carbs 4 g
protein 9 g