Looking for a quick and easy low carb ice cream treat? Creamy, fresh and luscious, look no further than this paleo and keto mint chocolate chip ice cream-for-1!
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
If your coconut milk has the solids and liquids separated, pop it in a quick water bath until everything just comes together. Be sure it's back at room temp before blending.
Add coconut milk, avocado, vanilla extract, peppermint extract, lemon juice, salt and sweetener to a blender (immersion blenders work amazing here!) and blend until creamy smooth. Adjust sweetness and minty-ness to taste.
Place in a sealable container (or fat bomb moulds!) and freeze until set, about 2 hours (less for the mini bombs). If freezing overnight, leave out at room temp for 10-20 mins before indulging.
*In terms of coconut milk brands, I’ve recently discovered Roland’s Organic Milk and I’m in love. It’s sooo creamy even right of the can, and has a much milder flavor than any other brand I’ve tried. Honestly cannot recommend it enough (can you tell I’m obsessed?!). Plus, it whips beautifully.
**See section on sweeteners for deets and possible subs.
Please note that nutrition facts were estimated using 50g of avocado (about half a medium one) and without the chocolate chips (as nutrition values vary widely). But for e.g., if you use half a bar of Lily's dark chocolate, add roughly 2g net carbs per scoop.