Craving a delicious cold summer treat? This low carb keto chocolate avocado ice cream will knock your socks off. A little cinnamon and spice go a long way…
Spicy and sweet, can you dig it? Better yet, spicy, sweet, and dairy-free. And egg-free. And paleo friendly. And vegan, come to think of it, which is shocking for this devoted carnivore. And low carb, gluten-free, grain-free, and sugar-free, of course. Wow, this recipe actually hits a ridiculous number of healthy diet requirements, which I didn’t even consider until I sat down to write this post. But the real question is whether or not it’s any good. Oh yes, yes it is. It’s rich and creamy and chocolatey, with a hint of cinnamon and smoky chipotle. It’s also very easy to make. Did I mention it’s spicy and sweet? Oh yeah, I said that way at the beginning, didn’t I?
I seem to be really into recipe challenges these days. My friends at California Avocados recently put my ice cream creativity to the test for California Avocado Month (which is June…I just made it under the wire!). They sent me another shipment of their gorgeous fruit and asked me to get creative with ice cream recipes that involve avocados. I was totally on board, in part because I love a challenge and in part because I love ice cream. But really I was on board because who doesn’t want 24 perfect avocados to arrive on their doorstep? Yup, it’s true. I can be bought for a case of avocados and I am not ashamed to admit it.
I certainly was aware that you could make ice cream with avocados but I’d never tried it myself. I am pretty happy with my usual ice cream methodology: cream, egg yolks, sweetener, add in your favourite flavours, churn, freeze, eat. But for the price of a case of California Avocados, I can be persuaded to change up my routine. They really do make a fabulous base for ice cream, as it turns out. That creamy flesh makes for a thick egg-free “custard” that churns quickly and easily. And it stays thick so it never gets too drippy as it melts. Add some chocolate and some spices, and you have yourself a spicy sweet dairy-free paleo vegan low carb gluten-free grain-free sugar-free summer treat. Try saying that 10 times fast!
Many thanks to California Avocados for partnering with me to bring you this delicious recipe that meets every single dietary restriction ever invented.
Mexican Chocolate Avocado Ice Cream
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 278 Calories from fat 231 | |
| % Daily Value | |
| Total Fat 25.74g | 40% |
| Cholesterol 1mg | 0% |
| Carbohydrate 12.19 | 4% |
| Dietary Fiber 8.03g | 32% |
| Protein 3.06g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
Craving a delicious cold summer treat? This low carb chocolate avocado ice cream will knock your socks off. A little cinnamon and spice go a long way...
Ingredients
- 1 15-ounce can full fat coconut milk
- 1/3 cup Swerve Sweetener
- 1 tsp espresso powder (optional, boosts chocolate flavour)
- 3 ounces sugar-free dark chocolate, such as Lily's, chopped
- 1 tsp vanilla extract
- 2 medium California Avocados
- 1 1/2 tsp ground cinnamon
- 1/4 to 3/4 tsp chipotle powder (depending on how spicy you like it. Alternatively, you can use chile powder but it is more mild)
Instructions
- 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.
Recipe Notes
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 Erythritol:
Can it be done without ice cream maker?
I think it probably could, because it’s so thick. It freezes really hard when left in the refrigerator for more than a few hours, just FYI. But it softens up quickly when out on the counter for 10 minutes or so.
Hi Carolyn,
Can you recommend an ice-cream maker??
I had this one for 15 years and it worked beautifully: http://amzn.to/29x0rN7
Now I have this one, because I saw it at a second hand store for $25 and it’s larger than my old one: http://amzn.to/29sBArT
Another delicious-looking and easy recipe from you, so I’m going to make it for July 4th! But I have 3 questions.
Does the avocado cancel the need for xanthan gum?
Can I expect the same results if I substitute 90% chocolate or my homemade chocolate chips (your recipe) for sugar-free Lily’s?
Now, most important: Are you developing non-chocolate ice creams based on coconut milk instead of egg yolks? Next month is national ice cream month, and I’m eager to pull my cuisinart out of the freezer and start using it again.
If you put xanthan gum in here, your ice cream will be too thick to churn. It does freeze quite hard but also softens easily with a few minutes on the counter. Any chocolate should be fine. I will probably develop more “regular” ice cream recipes because I love them, but this one is really good as an egg-free, dairy-free alternative!
What else can u use besides full fat coconut milk? Or swerve ? Suggestions?
Cream. Any sweetener you want.
I’m a huge avocado lover, I really need to try this!! thanks for the recipe Carolyn!
Sign me up! I love my ice cream to be a bit soft and oh so full of chocolate.
Aaaagh this looks so creamy and rich! I love avocado and coconut milk-based desserts and the Mexican flair to this tasty treat is reeling me in. I’ll definitely be making this ice cream!
I have yet to try avocado ice cream. I have to keep reminding myself that avocados are a fruit and it’s totally fine to have in ice cream. 🙂
Sounds wonderful Carolyn, esp since eating regular ice cream makes me violently ill. Haven’t had a ” lick” in SO many years. Will let you know the verdict!!! 🍦
Thank you for this.
Is chipotle the same as chipotle chili pepper that is spicy but kind of smoky?
Yes, and you can get a powdered kind that makes it really easy to use in recipes like this. But if you can’t find that, you can use a tiny bit of chipotle pepper.
I love Mexican chocolate but have never thought of pairing it with avocado in an ice-cream! This is brilliant and so craving some right now!
Hi Carolyn. About to make this. How much cocoa powder will I need to sub for the chocolate if I don’t have it on hand? Thanks. Can’t wait to try this!
I would do at least 1/4 cup. But you are going to need to add a little extra oil in there because unsweetened chocolate has cocoa butter in it and that affects the consistency.
beautiful photos, Carolyn. I love using my California Avocados in unexpected ways 😉 Absolutely love this recipe!
I made this yesterday. My husband and I both enjoyed it. Have so many of your recipes printed out to try but always looking for new ones as well.
Wondering if you have a cookbook for purchase?
I don’t yet…just signed a publishing deal and should have a cookbook out in Fall 2017!
This was delicious. First time I made a non-custard ice cream and was impressed with the rich creamy texture. Loved the hot spice. Found my cinnamon from the middle east gave it a soapy flavor aftertaste prior to freezing. Weird I know. I can skip the cinnamon anyway because the chipotle was fabulous all on its own.
Do you think I can make chocolate mint ice cream by substituting my mint flavor for the cinnamon and spice. Hence leaving everything else the same? I have tried your mint chocolate chip and it is great, I just love this texture and the fact it is easy and quick.
BTW congrats on the cookbook. Can’t wait.
There aren’t many thing that I love more than creamy, rich chocolate! Some of my favourite chocolate recipes are avocado based, like my mousse and my avocado brownies 😍 I might have to add this to the recipe rotation!
Thanks for the recipe, I miss ice cream so much sometimes!
Just finished making this and oh my — it is fantastic!! I didn’t use the chipotle powder, I used 1/4 tsp chili powder instead. The ice cream is so creamy and yummy and the espresso powder really pumps up the chocolate. Thx for sharing – I’m just kicking myself that I haven’t made this sooner. 🙂
I was kicking myself that I hadn’t tried avocado ice cream sooner either!
This ice cream looks awesome! But I don’t like spicy food, esp ice cream. Would this be good without the spice? I’m just looking for a way to use up my avocados 🙂
Yup, just leave out the spice!
Would this recipe work with almond milk or cashew milk instead of coconut milk?
Neither of those really have a high enough fat content. They will be very icy and freeze very very hard.
Will this work with dairy free chocolate as the recipe suggests it’s vegan but only specifies sugar free chocolate ? Sounds delicious – so hoping this will work fine
Yes, it should work just fine.
Just tried this… Wow! I got an ice cream maker for my birthday and by far this is the best recipe yet!
Is the chipotle powder to disguise the avocado taste?
No, it’s to make a Mexican chocolate flavour, which often has cinnamon and spice in it.
I LOVE this recipe! I have made it as written, added chopped almonds, added peanut butter and today I left out the chocolate, coffee and spices and added a cup of wild Alaskan blueberries, juice from 1/2 lime and lime zest. AMAZING.