Jindal School’s budding chefs Yash & Adamya
are back with another innovative low-carb recipe . Today, they are indulging in  low-carb
& sugar free, chocolate Ice-cream! This icecream is made creamier & healthier
by adding Avocado to the Recipe. The unsweetened cocoa powder in this recipe
is perfect to mask the flavour of avocado. Also, the bitter chunks of dark chocolate
in this recipe cuts the sweetness of this ice-cream. Ingredients required for this keto ice cream
are: 2 Avocados, 1 cup of full fat coconut milk, half a cup of whipping cream, and unsweetened
cocoa powder, about 100 grams of chocolate chips and 2 teaspoons of Vanilla extract.
  for sweetness, we will be using combination of two sugar free sweeteners: half a cup of
erythritol  and 1 teaspoon of stevia powder. The combination of these two sugar-fee sweeterners
prevents any bitter aftertaste. Let’s start by adding scooped Avocado, Coconut
milk , whipping cream and vanilla extract in a bowl. Use a hand-held blender to puree the avocado
and mix in all the ingredients. The next step is to add the cocoa powder and
the two sweeteners. Blend or whisk the ice-cream mixture again. It’s time to stir-in the dark chocolate pieces. Pour the mixture into your ice-cream container. Freeze this avocado-chocolate ice-cream for
6 hours. You do not require an ice-cream churner to
make this recipe. Enjoy ice-cream guilt free as each serving
of this Chocolate ice-cream has only 4 grams of net carbohydrates. If you like to see more such videos; do subscribe
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