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All Day I Dream About Food

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June 27, 2016

Mexican Chocolate Avocado Ice Cream

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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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…

Low Carb Mexican Chocolate Avocado Ice Cream Recipe

 

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?

Avocado, cinnamon, and chocolate. The beginnings of a delicious low carb keto summer ice cream recipe

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.

Easy low carb chocolate avocado ice cream recipe. Paleo and vegan too! Dairy free.

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!

Delicious low carb dairy free chocolate avocado ice cream recipe

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.

5 from 5 votes
Print
Mexican Chocolate Avocado Ice Cream
Prep Time
25 mins
Cook Time
10 mins
Chill Time
2 hrs
Total Time
2 hrs 15 mins
 
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
Servings: 3 cups
Calories: 278 kcal
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
  1. In a medium saucepan over medium heat, whisk together the coconut milk, sweetener, and espresso powder until sweetener has dissolved. Bring to a simmer.
  2. Remove from heat and add chopped chocolate. Let sit 4 minutes until chocolate is melted, then whisk until smooth. Whisk in vanilla extract.
  3. In a blender or food processor, combine avocados, chocolate mixture, cinnamon, and chipotle. Puree until smooth. Refrigerate until cool, at least 2 hours.
  4. 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

Nutrition Facts
Mexican Chocolate Avocado Ice Cream
Amount Per Serving (1 half cup)
Calories 278 Calories from Fat 232
% Daily Value*
Fat 25.74g40%
Cholesterol 1mg0%
Carbohydrates 12.19g4%
Fiber 8.03g32%
Protein 3.06g6%
* Percent Daily Values are based on a 2000 calorie diet.

Low carb keto Chocolate Avocado Ice Cream. This recipe is dairy-free, paleo and vegan! Not to mention delicious. Perfect for low carb, THM, banting or Atkins

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Filed Under: Frozen Desserts, Gluten Free, Low Carb, Low Carb Summer Recipes, Paleo Tagged With: avocados, chipotle, chocolate, coconut milk

Nutritional Disclaimer

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.

Reader Interactions

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Comments

  1. Jeannie says

    June 27, 2016 at 5:45 am

    Can it be done without ice cream maker?

    Reply
    • Carolyn says

      June 27, 2016 at 7:37 am

      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.

      Reply
      • Adriana says

        July 9, 2016 at 8:02 pm

        Hi Carolyn,
        Can you recommend an ice-cream maker??

        Reply
        • Carolyn says

          July 10, 2016 at 7:20 am

          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

          Reply
  2. Jkim says

    June 27, 2016 at 8:07 am

    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.

    Reply
    • Carolyn says

      June 27, 2016 at 9:44 am

      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!

      Reply
      • Sandee Wichkoski says

        January 22, 2018 at 3:05 pm

        If I’m not churning, would the xanthan gum be a good option to help it stay thick?

        Reply
        • Carolyn says

          January 22, 2018 at 6:32 pm

          Honestly, I am not sure this one will work well without churning but you’re welcome to try.

          Reply
  3. Sam says

    June 27, 2016 at 8:13 am

    What else can u use besides full fat coconut milk? Or swerve ? Suggestions?

    Reply
    • Carolyn says

      June 27, 2016 at 9:44 am

      Cream. Any sweetener you want.

      Reply
  4. TidyMom says

    June 27, 2016 at 8:20 am

    I’m a huge avocado lover, I really need to try this!! thanks for the recipe Carolyn!

    Reply
  5. Emily @ LI says

    June 27, 2016 at 8:36 am

    Sign me up! I love my ice cream to be a bit soft and oh so full of chocolate.

    Reply
  6. Julia Mueller says

    June 27, 2016 at 9:25 am

    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!

    Reply
  7. Peabody (SweetReciPEAs) says

    June 27, 2016 at 11:38 am

    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. 🙂

    Reply
  8. Carol says

    June 27, 2016 at 12:38 pm

    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.

    Reply
  9. olga says

    June 27, 2016 at 8:09 pm

    Is chipotle the same as chipotle chili pepper that is spicy but kind of smoky?

    Reply
    • Carolyn says

      June 28, 2016 at 7:34 am

      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.

      Reply
  10. Roxana says

    June 28, 2016 at 3:58 pm

    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!

    Reply
  11. Suparna says

    June 28, 2016 at 9:52 pm

    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!

    Reply
    • Carolyn says

      June 28, 2016 at 10:07 pm

      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.

      Reply
  12. Rachel - A Southern Fairytale says

    June 30, 2016 at 11:40 am

    beautiful photos, Carolyn. I love using my California Avocados in unexpected ways 😉 Absolutely love this recipe!

    Reply
  13. Maytha Kilgore says

    July 3, 2016 at 12:53 pm

    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?

    Reply
    • Carolyn says

      July 4, 2016 at 4:43 pm

      I don’t yet…just signed a publishing deal and should have a cookbook out in Fall 2017!

      Reply
  14. Ros says

    July 6, 2016 at 7:36 am

    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.

    Reply
  15. Ally says

    July 11, 2016 at 9:55 am

    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!

    Reply
  16. Carolyn Brack-Jackson says

    July 12, 2016 at 9:31 pm

    Thanks for the recipe, I miss ice cream so much sometimes!

    Reply
  17. Stephanie Deal says

    July 16, 2016 at 3:21 pm

    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. 🙂

    Reply
    • Carolyn says

      July 16, 2016 at 3:55 pm

      I was kicking myself that I hadn’t tried avocado ice cream sooner either!

      Reply
  18. Ella says

    August 1, 2016 at 12:23 pm

    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 🙂

    Reply
    • Carolyn says

      August 1, 2016 at 5:23 pm

      Yup, just leave out the spice!

      Reply
  19. Jillian Beach says

    January 19, 2017 at 6:40 pm

    Would this recipe work with almond milk or cashew milk instead of coconut milk?

    Reply
    • Carolyn says

      January 19, 2017 at 9:50 pm

      Neither of those really have a high enough fat content. They will be very icy and freeze very very hard.

      Reply
  20. Diane says

    February 8, 2017 at 6:20 am

    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

    Reply
    • Carolyn says

      February 8, 2017 at 7:52 am

      Yes, it should work just fine.

      Reply
  21. Robin says

    June 29, 2017 at 3:53 pm

    Just tried this… Wow! I got an ice cream maker for my birthday and by far this is the best recipe yet!

    Reply
  22. David Ford says

    July 31, 2017 at 9:27 pm

    Is the chipotle powder to disguise the avocado taste?

    Reply
    • Carolyn says

      August 1, 2017 at 8:53 am

      No, it’s to make a Mexican chocolate flavour, which often has cinnamon and spice in it.

      Reply
  23. Beth Juarez says

    August 14, 2017 at 9:45 pm

    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.

    Reply
  24. Jonathan says

    April 9, 2018 at 6:18 pm

    Made this “ice cream” recently without the spices, because I just wanted a good chocolate ice cream alternative. This is amazingly good, creamy and smooth. Freezes well and is not a chore to scoop frozen. Definitely a keeper!

    Reply
  25. Kim Smyth says

    April 22, 2018 at 8:18 am

    I love cinnamon, I use Ceylon cinnamon-I was told it’s the true, most beneficial cinnamon and that all other cinnamons are mixed with additives like sawdust. SAWDUST!? Anyway, I also LOVE avocados and they are sooooooo healthy. So this recipe means I could eat this ice cream pretty much guilt free! When my hubby pulls out his Blue Bell, I will now have a healthy ice cream I can eat while giving him a raspberry, lol.

    Reply
  26. Beks says

    May 7, 2018 at 8:26 pm

    You’re my hero. I made this tonight, and it was just what I wanted. Just sweet enough, creamy, good mouthfeel. I’ll be making this all summer.

    Reply
  27. anon keto help says

    May 19, 2018 at 8:36 pm

    If you don’t have an ice cream maker add heavy cream to this in the blender after the original blend step. If you just freeze the recipe as instructed without an ice cream maker it will be hard as a rock. With heavy cream it will be significantly softer and similar to ice cream consistency and still be keto friendly. Even without freezing it and simply refrigerating it it would make a fantastic pie filling on a coconut/almond flour pie crust.

    I even tried this recipe adding 4 cups of coffee to the blender with the original recipe instead of ice cream and it was fantastic.

    Reply
  28. Aimee Shugarman says

    March 24, 2019 at 7:59 am

    5 stars
    Whoa. This tasted amazing and my kids had no idea about the avocado!

    Reply
  29. Sommer says

    March 24, 2019 at 8:21 am

    5 stars
    Love how the avocados add the creaminess that we crave in ice cream!

    Reply
  30. Jessica Burgess says

    March 24, 2019 at 2:42 pm

    5 stars
    Woah woah woah… I get to have ice cream on keto!!! Woooo hoo! This just made my day! Amazing!

    Reply
  31. Tara says

    March 24, 2019 at 3:47 pm

    5 stars
    Wow — totally divine, and my family didn’t know the difference!

    Reply
  32. Kimberly says

    March 24, 2019 at 10:18 pm

    5 stars
    Whoa, that looks absolutely incredible, can’t wait to try it!

    Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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