Keto chocolate ice cream made with avocados! This dairy-free vegan recipe does not require an ice cream maker. All you need is a blender to prepare this no-churn chocolate ice cream recipe.
This post is sponsored by The California Avocado Comission.
If you’ve been around The Roasted Root for a few years, you may remember my Dairy-Free Fudgesicles , 4-Ingredient Paleo Avocado Chocolate Mousse. or my Vegan Key Lime Popsicles. What these desserts have in common is they are all made with the same all-start ingredient: Avocados!
While it may seem strange to make a dessert using avocados, I pinky promise you, avocados make an incredibly mouth-watering creamy chilled or frozen treat. In addition to how tasty the result turns out, I love knowing the treat contains healthy fats from the California avocado and is made using cleaner ingredients than store-bought ice cream.
When combined with full-fat coconut milk, cocoa powder, and a liquid sweetener, California avocados make a mean chocolate ice cream!
Can you taste the avocado in this keto chocolate ice cream?
Not in the slightest!
Because avocados have such subtle flavor, they are easily masked by bolder flavors like cocoa. You can’t tell this ice cream is dairy-free! It turns out so creamy and custardy with a similar consistency to gelato.
For this particular recipe, we’re going the keto route using a sugar-free liquid sweetener to keep the recipe low-carb. There are plenty of options for sweeteners, so be sure to read the notes below!
Let’s hop to it!
How to Make Keto Chocolate Ice Cream with Avocados:
If you have an ice cream machine, place the bowl in the freezer overnight. If you don’t have an ice cream maker, no sweat! This is designed to be a no-churn recipe.
Simply add all of the ingredients for the ice cream to a blender and blend until completely smooth. The mixture will have the consistency of chocolate pudding…give it a taste test! You can even eat it like pudding if you’d prefer to go that direction over ice cream.
Transfer the keto chocolate ice cream base to your ice cream maker if you’re using one, turn it on, and allow it to run until the ice cream is very thick. Transfer the ice cream to a loaf pan or sealable container and cover. Freeze for at least 2 hours before serving.
Note: if you don’t have an ice cream maker, go straight from the blending to the freezing.
When you’re ready to enjoy the ice cream, simply take it out of the freezer, allow it to thaw for a couple of minutes, and scoop!
How to Make Paleo Chocolate Ice Cream:
You can easily turn this into a paleo chocolate ice cream recipe by swapping the sugar-free liquid sweetener with pure maple syrup.
I recommend this approach for those who have any gut issues, as sugar-free sugar alcohol sweeteners tend to upset the GI of those with IBS. If you find you tolerate pure maple syrup better, it is a great option.
Can I Use a Granulated Sweetener?:
I wouldn’t recommend substituting a granular sweetener for the liquid sweetener.
Liquid sweeteners help keep the texture of ice cream nice and creamy, and because there’s no cooking involved in this recipe, a granular sweetener will likely not dissolve and cause the ice cream to have a gritty texture.
Recipe Adaptations:
- Replace the sugar-free liquid sweetener with pure maple syrup, honey, or coconut palm nectar.
- Omit the instant coffee if you don’t have any on hand.
- Use raw cacao powder instead of cocoa powder.
- If you tolerate dairy, you can replace the full-fat canned coconut milk with heavy whipping cream. I don’t recommend replacing the coconut milk with any other non-dairy milk like almond, cashew, etc, as the texture will turn out icy.
Enjoy this easy, sinfully delicious chocolate ice cream with your friends and family all summer long!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this Keto Chocolate Ice Cream, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Ingredients
- 3 California avocados, peeled and pitted
- 1 15-ounce can full-fat coconut milk
- 1 cup cocoa powder
- 1 Tbsp instant coffee granules, optional
- 3/4 cup Sugar-free liquid sweetener, see note*
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt
Instructions
- If using an ice cream maker, place the bowl of your ice cream maker in the freezer overnight.
- Add all ingredients for the ice cream to a blender or food processor and blend until completely smooth.
- Transfer the ice cream base to your ice cream maker and turn it on. Allow ice cream to churn until very thick and the machine begins to bog down. Note: if you don't own an ice cream maker, skip this step and go to the next step.
- Transfer ice cream to a sealable container and freeze for at least two hours.
- When ready to eat, thaw the ice cream for a few minutes before scooping and enjoying.
babs
Saturday 27th of July 2019
Can you please suggest how much liquid monk fruit to add to this recipe? I'm making it in an ice cream maker tomorrow.
Thank you, babs
Fabienne
Tuesday 2nd of July 2019
Did you mean 3/4 cup liquid sweetener or is it a typo? That is a lot! I put 4 drops of Stevia in my coffee and it is enough. Which liquid sweetener do you use? The recipe looks very yummy and I am going to make it tonight. Thank you for your great ideas!
Julia
Tuesday 2nd of July 2019
Hi Fabienne,
The sweetener I use is a 1:1 replacement for pure maple syrup or honey. You can use your liquid stevia for this recipe instead, although I've never worked with liquid stevia, so I'm not sure how much you would use. You'd need to play with the portion to get the sweetness to your preferred level :D