Avocado N’Ice Cream 2 Ways

This isn’t any old ice cream recipe, but a lighter and more wholesome option that’s made with a coconut cream base, avocados, and natural sweeteners. And we’ve got two ways to try this luscious treat—Paleo and keto—to slot right into the sweet endings section of any diet.

Keto Cacao Chip N’Ice Cream

Yield: 4 servings
Active Time: 20 minutes
Total Time: 2 hours and 20 minutes

Ingredients:
4 ripe avocados halved, pitted, peeled, and cubed
3 to 4 tablespoons Swerve sweetener
Juice of half a lemon
1 can Thrive Market Organic Coconut Cream, refrigerated overnight
¾ cup cacao powder
½ cup Regeneratively Grown Organic Cacao Nibs

Instructions:
Place avocado pieces on a sheet tray and freeze until solid. In a food processor, add the avocados, Swerve sweetener, and lemon juice. Then scoop off the thick part of the coconut cream and add it in (reserve any liquid for another use). Blend for 1 to 2 minutes, or until smooth and creamy. Add cacao powder and nibs; pulse until combined. Scoop and serve.

Paleo Pistachio N’Ice Cream

Yield: 4 servings
Active Time: 20 minutes
Total Time: 2 hours and 20 minutes

Ingredients:
4 ripe avocados halved, pitted, peeled, and cubed
1 ripe banana, peeled and cubed
⅓ cup Thrive Market Organic Maple Syrup
Juice of half a lemon
1 can full-fat Thrive Market Organic Coconut Cream, refrigerated overnight
1 teaspoon almond extract
⅔ cup chopped pistachios

Instructions:
Place avocado and banana pieces on a sheet tray and freeze until solid. Add avocados, bananas, maple syrup, and lemon to a food processor. Then scoop off the thick part of the coconut cream and add it in (reserve any liquid for another use). Blend for 1 to 2 minutes, or until smooth and creamy. Add almond extract and pistachios; pulse until combined. Scoop and serve.

Recipe by: Angela Gaines