This keto avocado chocolate ice cream boasts a rich, velvety chocolate flavor with a hint of natural sweetness from ripe avocados. The creamy coconut milk adds a luscious texture, creating a decadent dessert with subtle tropical undertones.
If you are looking for an easy dairy free chocolate ice cream this is a great recipe to try without an ice cream maker. With an almost fudgy like texture this tastes too good to be healthy!
Use the table of contents below to jump to any section of this blog post. You can also use the jump to recipe link above to get right to the recipe card.
Jump to:
Does This Ice Cream Taste Like Avocado?
The avocado flavor in this ice cream is very subtle, as the rich chocolate and creamy coconut milk dominate the taste. Most people won't even notice the avocado, making it a deliciously smooth and creamy treat with a deep chocolate flavor and just a hint of natural sweetness.
Ingredients
All you need to make this keto ice cream recipe is below:
- Avocados - Use ripe avocados. They provide a creamy texture and healthy fats. They are rich in vitamins, minerals, and antioxidants.
- Full-Fat Coconut milk - adds a rich and creamy texture to the ice cream. We use canned coconut milk for a great source of healthy fats.
- Coconut cream - Is thicker and richer than coconut milk, providing an extra creamy texture and a more pronounced coconut flavor. It enhances the richness of the ice cream, making it even more indulgent.Coconut cream -
- Sweetener - we prefer to use allulose for keto ice cream but any other low carb sweetener of your choice can be used.
- Cocoa powder - we prefer 100% cocoa powder with no sugar or sweetener. Cocoa powder provides the rich chocolate flavor. It is low in calories and fat but high in antioxidants.
- Vanilla Extract - Enhances the overall flavor, adding a warm and sweet note.
How to Make Avocado Ice Cream
This is an easy keto ice cream recipe made in a blender and simply frozen.
Place all ingredients into a blender.
Blitz until smooth and creamy.
Pour the ice cream mixture into a container and place in the freezer for at least 4 hours.
Serve and enjoy.
Keto Ice Cream Storage
Store your ice cream in an airtight container to prevent freezer burn and maintain its creamy texture. Homemade ice cream is best enjoyed within 1-2 weeks. While it can be stored for longer, its texture and flavor may deteriorate over time.
Serving
Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping. If the ice cream becomes too hard, you can microwave it for a few seconds or let it sit out a bit longer.
Sprinkle a little sea salt on the ice cream when serving for a tasty flavor.
Add sugar-free chocolate chips to your scoop.
Variations
You can use this keto avocado ice cream recipe as a base and try these other variations:
Mint Chocolate Avocado Ice Cream: Add ½ teaspoon of peppermint extract and a handful of dairy-free dark chocolate chips.
Coffee Avocado Ice Cream: Mix in 1-2 tablespoon of instant coffee or espresso powder for a mocha-inspired flavor.
Berry Swirl Avocado Ice Cream: Swirl in a ½ cup of pureed berries (like raspberries or strawberries) before freezing. Incorporate vibrant berry flavors for a fruity contrast to the chocolate.
Nut Butter Swirl Avocado Ice Cream: Fold in ¼ cup of almond or peanut butter after churning.
Spicy Chocolate Avocado Ice Cream: Add ¼ teaspoon of cayenne pepper or a pinch of chili powder.
Almond Joy Avocado Ice Cream: Add chopped toasted almonds and shredded unsweetened coconut. Create a flavor reminiscent of the popular candy bar with crunchy almonds and sweet coconut.
More Keto Ice Cream Recipes
Keto Chocolate Avocado Ice Cream
Need Metric Measurements?
Use the button options below to toggle between US cups and Metric grams!
Ingredients
- 2 ripe avocado
- 1 cup coconut milk full fat, canned
- ½ cup coconut cream
- ½ cup allulose or other sweetener
- ½ cup cocoa powder unsweetened
- 2 teaspoon vanilla extract
Instructions
- Cut the avocados in half, remove the pits, and scoop the flesh into a blender or food processor.
- Add the coconut milk, coconut cream, sweetener, cocoa powder and vanilla to the blender. Blend until the mixture is smooth and creamy.
- Pour the mixture into a lidded container and freeze for at least 4 hours. Stir every 30 minutes for about 2 hours to prevent large ice crystals from forming.
- Scoop the ice cream into bowls. For a softer texture, let the ice cream sit at room temperature for a few minutes before scooping.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
This delicious collection of 40 low carb desserts shows you that you can still enjoy cake and cheesecake! They all taste so amazingly close to the traditional versions, that everyone will enjoy them.
