I’ve bought the ice-cream sticks mould some time back and have not use it.

Couple days ago, the avocado was on sale at $1 for two at the local market and I bought a bunch.

This few days the weather has been sunny and hot in the 85 F (29 C) in Jackson Hole.

And next weekend, we are having a 4th July grilling party with a few friends.

Isn’t that all make a perfect time for making some low carb high fat coconut avocado ice-cream? 😀 Yeah!

This coconut avocado ice-cream is very easy to make. You don’t need a ice-cream maker.

The ingredients you need is one ripen avocado, coconut cream (scoop out the thick cream at the top of a can of coconut cream, not the liquid), a squeeze of lime and xylitol sweetener.

First, cut the avocado into quarters, peel the skin off and place it into the food processor. Pause and blend the avocado into a paste and scraping the sides down. Add the lime juice and pause it further. Set aside.

In a medium size bowl, add coconut cream and xylitol. Using a hand held electric mixer, mix and whip the coconut cream until lightly fluffy.

Add the avocado paste into the coconut cream and gently fold them together with a spatula , but do not over mix them.

Carefully fill the mixture into the ice-cream mould. Tap the mould on the counter lightly to let the mixture fill up the gap in-between. And continue to fill the mixture up to the top of the rim. And cover with the lid. Or you can pour all the mixture into a glass bowl or a plastic container.

Freeze the ice-cream in the freezer for at least 3 hours. As for the little bit of remaining ice-cream mixture, I’ve filled it up in a shot glass and wrap it with plastic wrap to prevent ice to form on the top. And this will be my share for the party next week!

Next week, I will update this post when we pop the ice-cream sticks out. Can’t wait!

Here’s the recipe:

Each serving contains 6.8g total carb, 3.4 g net carb, 1.7 g protein and 14.2 g fat.

 

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