Print
green lemon avocado ice cream with bottle of mct oil in background

Keto Lemon Avocado Ice Cream (with MCT oil!)

Keto Lemon Avocado Ice Cream is creamy-dreamy, super high fat, stevia-sweetened, and has a brain and body boost of MCT oil! It's also allergy-friendly: dairy-free, egg-free, nut-free, peanut-free, gluten-free, with a coconut-free option included!

CourseDessert, Snack
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 2 hours 25 minutes
Servings 4 servings
Author Lindsey Dietz

Ingredients

Instructions

  1. Add the avocado, water, lemon juice, MCT oil, stevia, and collagen to a blender.
  2. Blend until smooth.
  3. Taste and adjust the sweetness or add lemon essential oil if stronger lemon flavor is desired.
  4. Last, add the gelatin while the blender is running to incorporate it fully.
  5. Pour the mixture into your ice cream machine and process according to the manufacturer's instructions. I have this ice cream maker.
  6. Once churned, serve immediately like a soft-serve. Or transfer to the freezer to harden up for an hour.
  7. Store in the freezer.
  8. Remove from the freezer at least 1 hour before serving to soften.

Recipe Notes

*I use powdered stevia for this recipe. If you prefer to use a liquid extract, start with a dropperful and taste before adding more.