NO-CHURN AVOCADO STRAWBERRY PROTEIN ICE CREAM – Keto, Low Carb, No Sugar Added
It’s SCORCHING HOT here in Osaka, Japan. Seriously… It’s time for some ice cream!
I have a similar popsicle recipe using avocado and berries, but I used coconut cream for that recipe.
Unfortunately, coconut flour and coconut milk/cream give me soft stool… (coconut oil doesn’t give me this problem though), so I’ve been eliminating them from my diet for a few months now to restore my gut health. I knew it somewhere in my mind for a long time, but I just ignored and kept eating them! Hahaha… So, now I make this ice cream, so often. It’s super-easy!
To hide the flavour of whey protein powder, I added one tablespoon of vanilla extract. This ice cream is not icy, probably because the whey protein powder absorbs the juice from the strawberries (3 tbsp (or a little bit more) of whey protein powder is just the right amount for this recipe). If you don’t want to add whey protein powder, you can choose that option, but I believe it will be icy. (Even only 2 tbsp of protein made it icy…)
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No-Churn Avocado Strawberry Protein Ice Cream / Keto / Low Carb / No Sugar Added
- 3 oz Frozen Strawberries (85 g)
- 1/2 Avocado, Peeled and Pitted
- 1 tsp Lemon Juice
- 1/2 cup Heavy Cream (120 cc)
- 1 tsp Liquid Stevia (Replace some with berry flavoured stevia if desired)
- 1 tbsp Vanilla Extract
- 3 tbsp Whey Protein Powder (18 g)
- 2 Frozen Strawberries, Lightly Thawed
Mix the strawberry, avocado, and lemon juice in a food processor / blender until smooth and creamy.
In a mixing bowl, beat the heavy cream, stevia and vanilla until stiff peaks form.
Add the strawberry avocado mixture and the protein powder to the whipped cream. Stir well with a spatula to combine.
Transfer the mixture to a freezer safe container, cover it and freeze for a total of 4 - 5 hours. (Note: Remove from the freezer about 30 - 40 minutes after and whisk well. Transfer back to the freezer. Wait another 30 - 40 minutes and repeat. Then repeat one more time.)
Cut the two strawberries for topping into tiny pieces. Sprinkle them (the juice too) on the ice cream.
Remove from the freezer about 30 - 40 minutes after you transfer to the freezer for the first time and whisk very well. Transfer back to the freezer. Wait another 30 - 40 minutes and repeat. Then repeat one more time.
This ice cream won't get rock hard in the freezer even after longer periods, but if it does, let it sit out at room temp for a few minutes.
Per Serving (1/4):
Calories 193 kcal, Protein 4.6 g, Total Fat 17.6 g, Total Carbohydrate 4.9 g, Dietary Fiber 1.4 g, Sugar 3.3 g
Fat bomb version: If you spoon the mixture into small silicone baking cups, the recipe should yield about 12 pieces.
Per Serving (1/12):
Calories 64 kcal, Protein 1.5 g, Total Fat 5.8 g, Total Carbohydrate 1.6 g, Dietary Fiber 0.4 g, Sugar 1.1 g
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