Servings: 4

140g avocados (2 large) 140g avocados (2 large)
120ml almond milk 120ml almond milk
60ml whipping cream 60ml whipping cream
15g Cocoa Butter or Coconut Oil 15g Cocoa Butter or Coconut Oil
40g Dark Cocoa Powder 40g Dark Cocoa Powder
60g xylitol 60g xylitol
20g walnuts 20g walnuts
20ml vodka 20ml vodka
dash of salt dash of salt

In a food processor grind xylitol to fine powder. The food processor needs to be perfectly dry.
In a small saucepan melt cocoa butter and leave it to cool down.
Using a hand blender in a tall jug blend avocado, dark cocoa, almond milk, cocoa butter, vodka and xylitol.
Put in the freezer for 15 minutes.
In the meantime chop walnuts and whip the cream.
In a large bowl mix whipped cream with avocado mass.
Put the mass in your ice-cream maker. Churn for 5 minutes and add chopped walnuts.
Follow the instruction on your ice-cream maker until ready.

1 portion (about 90g): 258 kCal, 2.4g carbs, 20.9g fat, 3.9g protein  1 portion (about 90g): 258 kCal, 2.4g carbs, 20.9g fat, 3.9g protein
whole: 1032 kCal, 9.5g Carb, 83.5g fat, 15.5g protein  whole: 1032 kCal, 9.5g Carb, 83.5g fat, 15.5g protein