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.
Keto ice cream made with ice cream makers won’t form crystal and scoops very well even after spending days in the freezer. However, always bring the container to room temperature for 10 minutes before scooping for the best fudgy texture. Then, serve this keto chocolate ice cream on top of a chocolate cake, keto brownie recipe or on its own. The best keto toppings for ice cream are:
Heavy whipping cream – or whipped coconut cream if you are making a paleo ice cream. Also make sure you buy unsweetened whipped cream to avoid added sugar.
Chocolate sauce – melt sugar-free dark chocolate (or chocolate chip) with coconut oil and drizzle on top of your ice cream scoops. In fact, melting dark chocolate with coconut oil decreases the hardening point of the chocolate sauce. It means that it will create a chocolate shell instantly when in contact with the ice cream. For a paleo ice cream, dark chocolate with more than 85% cocoa can be used.
Dark chocolate chip – use sugar-free chocolate chips sweetened with stevia, no maltitol! Maltitol is not a keto friendly sweetener.
Sugar-free caramel syrup – Many delicious stevia-sweetened keto-friendly ice cream syrups exist to serve with ice cream. The best flavor is caramel syrup or vanilla syrup.
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