June 27, 2016

Mexican Chocolate Avocado Ice Cream

Name: Mexican Chocolate Avocado Ice Cream
Prep time: 25 min
Cook time: 10 min
Total time: 135 min
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.))

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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!

Dying for gluten-free waffle cones? With a few adjustments, I think these could be low carbified! I am planning on trying soon…

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

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...

Course Dessert

Cuisine Dessert

Prep Time 25 minutes

Cook Time 10 minutes

Chill Time 2 hours

Total Time 2 hours 15 minutes

Servings cups

Calories 278kcal

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.

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

Nutrition

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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