Creamy, super chocolate avocado ice cream that tastes indulgent but is healthy! Made with 5 ingredients, it is vegan, paleo, & keto (with 1 easy sub).
Incredible Chocolate Ice Cream Made with Avocado
Some things about me make little sense. My siblings would say many things :).
But topping my zany list are these gems:
I refused to eat avocado until my late twenties (I do not think I ate guacamole until my 30s)
I did not like chocolate ice cream
But note, I’ve written these in past tense. I still have a slew of inexplicable idiosyncrasies (understatement), but at least I came to my senses with regard to avocadoes and chocolate ice cream.
It’s a good thing, too, or I would never have made this, one of the most delectable chocolate ice creams around (and that’s coming from several lifelong chocolate ice cream-loving friends and family members): Chocolate Avocado Ice Cream!
5 Ingredients to Make Chocolate Avocado Ice Cream
Avocado, in combination with full-fat canned coconut milk, some creates the velvety backdrop for deep chocolate flavor in this easy ice cream. And before you (or your children, spouses, or friends) ask, no, you will not taste avocado at all as you indulge.
The base for the ice cream could not be easier to prepare. You only need 5 ingredients (plus water & optional salt) to make it, and, with the exception of the avocado, they are shelf stable pantry items:
I am a big fan of no-churn ice creams and sorbets (I have several options listed at the end of this post), but this particular recipe requires an ice cream maker. It need not be a fancy maker, but one is necessary to create a light, creamy, traditional-tasting ice cream.
Making the base for the ice cream only takes about 3 minutes (mostly peeling and pitting the avocado). After that, all of the ingredients go into a blender and processed until smooth and creamy. Refrigerate the base for 2 hours or more until very cold and then process in your ice cream maker according to the manufacturer’s instructions.
Place the avocado, coconut milk, maple syrup, cocoa powder, water, vanilla and optional salt in a blender container; process until completley smooth. Taste; adjust sweetness (or add more salt) as desired.
Pour the ice cream base into a covered container and refrigerate for at least 2 hours or until very cold.
Freeze the ice cream according to the manufacturer’s instructions for your machine.
Eat immediately or pack into a freezer safe container and freeze for at least 2 hours until firm and scoop-able.
Storage: Store the ice cream in a freezer-safe container in the freezer for up to 2 weeks.
Keto Option: Prepare as directed but replace the maple syrup with an equal amount of a keto-friendly liquid sweetener substitute [KETO MACROS PER 1/2 CUP (Calories: 148; Carbohydrates: 8.2 g; Sugars: 0.9 g; Net Carbs: 5.3 g)]