Craving a delicious dairy free 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?
Ice cream made with avocados
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.
Dairy free paleo chocolate ice cream
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 sugar-free chocolate, such as ChocZero, 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
Ingredients
- 1 can can full fat coconut milk, (13.5 ounces)
- 1/3 cup (78.86 g) allulose, (or BochaSweet)
- 1 tsp espresso powder, (optional - boosts chocolate flavour)
- 2 ounces (56.7 g) dark chocolate chips, sugar-free, chopped
- 1 tsp vanilla extract
- 2 medium avocados
- 1 1/2 tsp (1.5 tsp) ground cinnamon
- 1/4 to 1/2 tsp (0.25 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.
Nutrition
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.
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Thanks for the recipe, I miss ice cream so much sometimes!
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!
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.
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!
beautiful photos, Carolyn. I love using my California Avocados in unexpected ways 😉 Absolutely love this recipe!
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.
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!
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.
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.
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. 🙂
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!
Sign me up! I love my ice cream to be a bit soft and oh so full of chocolate.
I’m a huge avocado lover, I really need to try this!! thanks for the recipe Carolyn!
What else can u use besides full fat coconut milk? Or swerve ? Suggestions?
Cream. Any sweetener you want.
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!
If I’m not churning, would the xanthan gum be a good option to help it stay thick?
Honestly, I am not sure this one will work well without churning but you’re welcome to try.
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