This chocolate avocado keto ice cream is not only super chocolatey, no churn, and delicious, but is healthy for you! Yes, meet your new favorite go-to treat: dairy free keto chocolate avocado ice cream. Chocolate Avocado Keto Ice Cream – You must try this recipe.
- 1 cup mashed ripe avocado
- 1/3 cup erythritol
- 2 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 cup Unsweetened Cocoa powder
- 1 cup full-fat canned coconut milk
- 1/2 cup Unsweetened Almond Milk
- 1/2 cup coconut oil
- The day before, place the ice cream maker bowl in the freezer.
- Bring all the ingredients at room temperature before you start, no cold ingredients straight out of the fridge or it the coconut oil will form lumps. Measure coconut oil, melted.
- Open the avocados half way, the flesh must be soft as sour cream, green in color no black spots or it will add a bitter taste to the chocolate ice cream.
- Scoop out the flesh, pack into a cup, sweep top of cup to precisely measure 1 cup of soft avocado or weight 215 grams/7.6 oz.
- Place the avocado flesh into a blender or food processor.
- Add erythritol, vanilla, salt, unsweetened cocoa powder, canned coconut milk (not coconut beverage, its too low in fat and the ice cream will not be fudgy), unsweetened almond milk and melted coconut oil.
- Blend/process on high speed until it forms a very thick creamy, shiny chocolate pudding. If its too thick and doesn’t blend well, add a splash more unsweetened almond milk (at room temperature) up to 1/3 cup in total, blending between each addition. Note that the more you add the less fudgy the ice cream will be.
- Transfer the ice cream batter into a frozen ice cream maker bowl.
- Churn for 20 minutes following the ice cream maker manufacturer instructions.
- Stop the ice cream maker when the blade can’t move and the ice cream is fudgy and frozen.
- Transfer ice cream into a loaf pan covered with parchment or into a sealed glass/silicone container
Freeze at least 1 hour before serving