This post will be a bit short this week.  I’m pretty busy working on the house and with work.  I still want to provide content for you all each week.

This recipe is my own creation after looking through some ideas for ice cream.  I really haven’t made much this year, and I wanted to up my game.  I am taking some finer points from many recipes out there for avocado ice cream and making  my own version with a raspberry twist.  I love avocados and I love raspberries. I also wanted to make a creamy vegan ice cream with healthy fats.  Too much coconut has a bunch of saturated fat.  Avocado, has healthy fats.  So far, none of the ice cream I have made so far hits the mark.  It tastes good, but it turns into a block of ice, rather than ice cream.  I just bought an ice cream attachment to my mixer.  I hope this will improve the texture.

Here are the stats:

Here is the final recipe:

Vegan Low- Carb Raspberry Avocado Ice Cream

Serves 11

• 3 ripe avocados, about 1 1/2 pounds
• 3/4 cup granulated sweetener
• 1 cup dairy free yogurt
• 1/2 cup dairy free whipping cream
• 1 tablespoon lime juice
• 1 ounce vodka
• 1/4 teaspoon Kosher Salt
• 8 ounces frozen raspberries

1. Slice each avocado in half and remove the pit.  Scoop out the flesh and add to a food processor along with all of the other ingredients except the frozen raspberries.  Puree until smooth.
2. Add the mixture to an ice cream maker and run 20 to 30 minutes.  10 minutes before the ice cream is done, add the raspberries.
3. Serve the ice cream immediatly for soft serve or place in a container and place in the freezer for at least four hours for a firmer texture.