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+ servings

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 3 cups
Calories 278 kcal



  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.