Do you like to enjoy a dessert now and then that doesn’t sabotage your energy, waistline, make your break out, or give you digestive problems? Me too! I’ve been doing some fun experimenting lately with cookbooks and online recipes and I really want to share this ice cream recipe with you.
Disclaimer: So as a rule for me and my family, sugar is a no no. We enjoy good health too much to risk it with something that has been researched to death to cause inflammation, problems with gut flora, weaken the immune system, raise blood sugar and cause energy drops (and usually mood swings)…the list goes on and on. Don’t we all have better things to do with our time than deal with these consequences? Well, thankfully there are a lot of people in this world that share this passion and they’ve experimented with tweaking recipes, using weird ingredients, and actually making things taste good. I’ll be sharing this mint chocolate chip ice cream recipe that I found online here. The one I originally made was from Maria Emmerich’s Quick and Easy Ketogenic Cooking and it’s very similar and delicious!
Photo credit KetoDietApp.com
- 2 large ripe avocados
- 2 cups / 1 can coconut milk, preferably BPA-free cans
- ½ cup powdered Erythritol or Lakanto or sweetener from this list
- 1 tbsp vanilla extract or 1 vanilla bean (~ ½ tsp)
- ¼ cup fresh mint or more to taste or 1-2 tsps mint extract
- 1 package dark chocolate chips / bar dark 85% chocolate (3.5 oz)
Blend everything together and then pour into 8 containers and stick in the freezer until desired texture (3+ hrs) or pour into an ice cream maker if you have one and churn until desired texture.
Totally delicious, refreshing, and satisfying! A huge benefit of using ample high quality fat and keeping carbs/sugars very low is that a smaller amount is generally quite satisfying and won’t trigger cravings.
I hope you love this recipe. Wishing you a fabulous week!
In health, & happiness