Ingredients

The following ingredients have 4 Servings
  • 300 g dark chocolate (90%, sugar free, crushed into pieces)
  • 6 eggs (large, separated)
  • 100 g coconut oil (or cocoa butter)
  • 1/2 tsp lemon juice
  • 2 tbsp vanilla extract
  • 150 g Swerve (or your choice of sweetener)
  • 2 cups heavy whipping cream
  • 1/2 cup coconut cream
  • 2 avocado
  • 3 tbsp Lily's Dark Chocolate Chips (or any sugar free chocolate chips or cocoa nibs, optional)
  • 1/8 tsp Himalayan Salt (or any other choice, optional)

Instruction

  • Prepare a double boiler over low heat to melt the coconut oil and chocolate together. Stir occasionally. Remove once done and let stand to cool for a few minutes.
  • Place the egg yolks and egg whites in separate bowls.
  • Add the salt or lemon juice (but not both) in the bowl with egg whites. Whip together to produce soft peaks. Pour the vanilla extract into the mix.
  • Whisk the egg yolks while gradually adding the sweetener. Beat till a stiff mixture is obtained.
  • In a separate bowl, beat the coconut cream along with the heavy whipping cream till you produce a soft mix.
  • Blend the avocado with the melted coconut oil and chocolate.
  • Pour the egg yolk mixture into the blended avocado mix and add the whipped egg white mix too. Remember not to deflate the egg white mix.
  • Fold the whipped cream into the mixture. Stir until well-combined.
  • Toss in the cocoa nibs or sugar-free chocolate chips if you have any.
  • Pour the final mix into a container. Leave in the freezer for 6-24 hours.
  • When ready to serve, simply scoop and transfer to a bowl.
  • To make a classical chocolate-strawberry combo, add strawberry purée bomb in the center. To do this, use a silicone mold to make the purée before making the ice cream. Use another mold to submerge the strawberry in the chocolate ice cream. Leave in the freezer until set.
  • When cut in the middle, this is the result: