Avocado Ice Cream
MACRONUTRIENT RATIO: 5.03:1
Avocado Ice Cream is a great recipe to help boost ketosis since it is just above a 5:1 ketogenic ratio. Learn more about ketogenic ratios and what they mean by clicking HERE.
150 grams or 2 small ripe avocados
250 grams or one 8.5 oz can full fat coconut milk (unsweetened)
25 grams or 2 generous tablespoons MCT oil
25 grams or juice from 1/2 lemon
10 grams or 1/4 cup loosely packed fresh basil leaves
10 grams or 1/4 cup loosely packed fresh mint leaves
pinch of salt
Optional: Truvia or other sweetener of your choice, please adjust calculation.
1Remove the skin and pits from the avocados. Using a food processor, pulse the avocado along with all the other ingredients until smooth, scraping the sides several times.
2Pour into an ice cream maker and run until frozen. This is best served immediately. If you do not have an ice cream maker or wish to freeze smaller portions, pour the mixture into popsicle molds or ice cube trays and freeze. It will still be just as delicious!