Chocolate & Raspberry Ice Cream
Keto Fitness Club
Egg Free / Vegetarian / Nut Free / Dairy Free / Vegan
The chocolate and raspberry in this recipe work together to create a delicious ice cream that's not over-powered by the avocado. It's best if you let the ice cream defrost for a few minutes after taking it out of the freezer.
If dividing into 6 portions, each portion contains:
204 Calories / 2.8g Carbs / 2.4g Protein / 19.4g Fat
150g Avocado Flesh
120g Tinned Coconut Milk (as high % coconut as you can find - Lidl seem to be best for this)
120g Double Cream or more Tinned Coconut Milk
40g Cocoa Powder
100g Raspberries (fresh or frozen) - sub for any other berries but raspberries work the best in our opinion!
2 tsp Vanilla Extract
Optional: 25g 85% Dark Chocolate, chopped into small pieces (add these once everything has been blitzed together)
Place all of the ingredients in a food processor and blend until smooth. We add the raspberries afterwards to keep them whole.
Place in the freezer to set. If it's been in the freezer for a while, take it out to defrost slightly before scooping.