Ninja Keto Avocado Lime Soft Serve — Low Sugar Slushy

How to Make Ninja Keto Avocado Lime Soft Serve — Low Sugar Slushy

1. 1

   Step 1: Prep and flash-freeze the avocado

   Halve, pit, and scoop the avocado flesh into a bowl, then gently toss with the lime juice, lime zest, and a pinch of sea salt to prevent browning and add brightness. Spread the pieces in a single layer on a parchment-lined tray and freeze until firm but not rock-hard, about 45–60 minutes; if short on time you can freeze for 30 minutes, but texture will be firmer.

   For this step

   • 2 mediumRipe avocados (about 2 medium), flesh scooped and roughly chopped
   • 2 tbspFresh lime juice
   • 1 tspLime zest
   • a pinchFine sea salt
   
2. 2

   Step 2: Whisk the creamy, sweetened base

   In a measuring cup or small bowl, combine the unsweetened almond milk, heavy cream, powdered erythritol, and vanilla extract, whisking until the sweetener is dissolved and the mixture is homogenous. Taste and adjust sweetness now — remember that freezing dulls sweetness slightly.

   For this step

   • 1 cupUnsweetened almond milk
   • 1/2 cupHeavy cream
   • 3 tbspPowdered erythritol (or monk fruit powdered blend)
   • 1 tspPure vanilla extract
   
3. 3

   Step 3: Warm the avocado slightly for easier blending

   Remove the avocado from the freezer 2–3 minutes before blending to take the edge off; this helps achieve a smooth, soft-serve texture without overworking the motor. While it rests, secure your Ninja slushy cup or appropriate blender attachment and have the creamy base nearby.
   
4. 4

   Step 4: Blend to soft-serve slushy consistency

   Add the partially frozen avocado, about half the creamy base, and the ice to the Ninja slushy cup (or high-speed blender) and use short pulses on the slush or pulse setting until the mixture becomes smooth and scoopable. Stop, scrape the sides, and add more cream/almond milk a tablespoon at a time if too thick, or a few more ice cubes if too loose; blend in brief bursts to preserve texture.

   For this step

   • 1 1/2 cupsIce
   
5. 5

   Step 5: Serve immediately with lime zest

   Spoon the soft serve into chilled bowls or keto-friendly cones and finish with a sprinkle of fresh lime zest or a thin lime wedge. Serve right away for the best slushy-soft texture; leftovers can be frozen in an airtight container and thawed briefly before re-serving.
   

1. Halve, pit, and scoop the avocado flesh into a bowl, then gently toss with the lime juice, lime zest, and a pinch of sea salt to prevent browning and add brightness. Spread the pieces in a single layer on a parchment-lined tray and freeze until firm but not rock-hard, about 45–60 minutes; if short on time you can freeze for 30 minutes, but texture will be firmer.
2. In a measuring cup or small bowl, combine the unsweetened almond milk, heavy cream, powdered erythritol, and vanilla extract, whisking until the sweetener is dissolved and the mixture is homogenous. Taste and adjust sweetness now — remember that freezing dulls sweetness slightly.
3. Remove the avocado from the freezer 2–3 minutes before blending to take the edge off; this helps achieve a smooth, soft-serve texture without overworking the motor. While it rests, secure your Ninja slushy cup or appropriate blender attachment and have the creamy base nearby.
4. Add the partially frozen avocado, about half the creamy base, and the ice to the Ninja slushy cup (or high-speed blender) and use short pulses on the slush or pulse setting until the mixture becomes smooth and scoopable. Stop, scrape the sides, and add more cream/almond milk a tablespoon at a time if too thick, or a few more ice cubes if too loose; blend in brief bursts to preserve texture.
5. Spoon the soft serve into chilled bowls or keto-friendly cones and finish with a sprinkle of fresh lime zest or a thin lime wedge. Serve right away for the best slushy-soft texture; leftovers can be frozen in an airtight container and thawed briefly before re-serving.