- 4 medium Avocados Peeled and seed removed
- 1/4 cup real lime juice I used key lime
- 1/4 cup real lemon juice
- 1/2 cup keto friendly sweetener
- 2 tsp vanilla
- 1/2 tsp pineapple extract
- 1/2 cup coconut oil I used unrefined
- 2 cans coconut cream about 3 1/2 cups, I used the liquid also, not just cream from top
- 1/2 tsp unrefined sea salt
Add all ingredients to blender.
Blend on high until completely blended and smooth.
Fill 18 popsicle molds just barely to the top of mold.
Insert top with stick and secure. Freeze for 3-4 hours or until completely frozen through.
Totals are per ice cream bar
total fat 21 g
net carbs 2 g
protein 1 g