Ketogenic Avocado Ice Cream

Ketogenic Avocado Ice Cream

1/4 cup = 1 serving | Makes 1 fat serving and 1 fruit serving


  • 1.5 cups of almond milk, unsweetened vanilla
  • 1 stevia dropper or 2 tsp. powdered stevia
  • 2 avocados (ripe)
  • 1/2 cup sugar free whipping cream or heavy cream
  • 1 tsp lemon juice or lime juice
  • 1 tsp vanilla extract or vanilla stevia


  1. Gently heat the almond milk with the stevia but do not allow to boil. Stir to ensure the stevia is dissolved and blended.
  2. Leave to cool completely, cover with plastic film and refrigerate for 1 hour.
  3. Peel and remove the pits from the avocados. (Roll the avocado on a smooth surface, firmly pressing down with the palm of the hand, and then cut in half. The flesh will come away easily from the peel.)
  4. Place all the ingredients in a large bowl, including the chilled almond stevia milk, and blend until smooth and creamy.
  5. Transfer the mixture to an ice cream maker until firm and leave in the freezer for at least 1 hour before eating.
  6. If not using an ice cream maker: Transfer to a container, metal if possible, and place in the freezer, stirring every 30 minutes until smooth and creamy.
  7. After more than 1 day in the freezer, leave at room temperature for a few minutes before serving to allow it to regain its creaminess.
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