1/4 to 3/4tspchipotle powder(depending on how spicy you like it. Alternatively, you can use chile powder but it is more mild.)
In a medium saucepan over medium heat, whisk together the coconut milk, sweetener, and espresso powder until sweetener has dissolved. Bring to a simmer.
Remove from heat and add chopped chocolate. Let sit 4 minutes until chocolate is melted, then whisk until smooth. Whisk in vanilla extract.
In a blender or food processor, combine avocados, chocolate mixture, cinnamon, and chipotle. Puree until smooth. Refrigerate until cool, at least 2 hours.
Transfer mixture to an ice cream maker and churn until consistency resembles soft serve ice cream (this takes less time than custard based ice creams). Serve as soft serve or transfer to an airtight container and freeze another few hours for a firmer consistency.
Serves 6. Each serving has 4.16g NET CARBS.
Food energy: 278kcal Total fat: 25.74g Calories from fat: 231 Cholesterol: 1mg Carbohydrate: 12.19g Total dietary fiber: 8.03g Protein: 3.06g
Mexican Chocolate Avocado Ice Cream
Amount Per Serving (1 half cup)
Calories 278Calories from Fat 232
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.