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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Whoa, that looks absolutely incredible, can’t wait to try it!
Wow — totally divine, and my family didn’t know the difference!
Woah woah woah… I get to have ice cream on keto!!! Woooo hoo! This just made my day! Amazing!
Love how the avocados add the creaminess that we crave in ice cream!
Whoa. This tasted amazing and my kids had no idea about the avocado!
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.
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.
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.
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!
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.
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.
Just tried this… Wow! I got an ice cream maker for my birthday and by far this is the best recipe yet!
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.
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.
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!
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!