A quick & easy Keto dessert recipe from the Evolve180 kitchen


Ingredients (8 Servings. 1 Serving = 1/2 Cup)

• 2 medium ripe avocados, chilled
• 1 1/2 cup heavy cream, cold
• 6 tbsp powdered Lakanto
• 2 tsp vanilla extract
• 1 tbsp lemon juice
• 1⁄4 tsp xanthan gum (ok in tiny quantitie



1) Place all ingredients in a blender of your choice. A bullet blender or immersion blender works the best, but a traditional blender will work fine

2) Start blending all ingredients together on high. Keep blending, shaking or scraping the sides, until the mixture becomes creamy and thick (around
4 minutes).

3) Transfer the mixture into a glass container, brownie pan, or loaf pan, cover with a plastic wrap and freeze for 6-8 hours or until frozen. You can stir the mixture every hour or two as it freezes, but it is not necessary.

4) Leave to soften for 10 minutes on a counter before scooping out and serving.

5) Avocado ice cream should always be stored in the freezer, covered.

Check out more Keto ice cream recipes.