This keto chocolateavocadoice cream is a super creamy keto chocolateice cream 100% dairy free made with almond milk and coconutmilk. Plus, one serve of this healthy recipe contains only 2g net carbs per serve! A real summer treat.
What do I need to make keto avocado chocolateice cream?
Not all keto chocolateice creams use avocado as a main ingredient. However, ripe avocado is an amazing keto vegetable to add creamy, fudgy texture to ice creams without using dairy. Bonus, keto avocadoice creams are made in a blender, it means you don’t have to cook or boil any liquid in this recipe. As a result, this keto chocolateavocadodessert is ready in 30 minutes with minimal cleaning!
1. Ingredients at room temperature
The key to succeed in making keto ice cream with avocado is to choose the perfect ingredients. First, make sure all the ingredients are at room temperature. In fact, this keto dessertrecipe uses coconut oil and since coconut oil solidifies under 23°C/73°F, you don’t want to bring it in contact with cold coconutmilk! If you did, the ice cream would never blend and oil lumps would form.
2. Choice of avocado
This is a chocolateavocadoketo ice cream so avocado is the main ingredient of this dessertrecipe. Therefore, the choice of avocado will impact the taste and texture of your ice cream. You must choose ripe avocado with a soft, creamy flesh, green in color with no black spots. The best way to choose ripe avocado is to look under the avocado cap. Simply remove the cap, if the color under is green, you found the perfect ripe avocado . Otherwise, if it’s dark, it means this avocado is overripe and the ice cream would be terribly bitter if you used this avocado.
3. Measure with precision
Since all avocados have different sizes, the best way to achieve the ideal texture and exact carb count per serve for this recipe, is to measure the avocado flesh in weight, not cups. This avocadoice cream uses 1 cup of avocado flesh, it means 215 grams/ 7.6 oz of mashed flesh or about 2 medium-size avocados.
How to make a keto chocolate ice cream?
1. Add the ingredients in order and blend it
You must use a blender to make this keto avocadochocolateice cream. This is the key to pulse all the ingredients together. However, its also important that you always add the ingredients in the right order to make it easier for the blade to blend all the ingredients together. The ingredients you need in order of addition are:
Ripe avocado – add the avocado flesh first. It should be creamy as softened cream cheese or sour cream. A ripe avocado flesh is not firm, hard or dark in color.
Erythritol– next add the sugar-free granulated sweetener, you can also use xylitol or stevia drops in this recipe. Use my sweetener keto converter to check how much of stevia drops you will need to replace erythritol in this recipe.
Unsweetened cocoa powder or cacao powder. Note that cacao powder is a raw version of cocoa that has a stronger dark chocolate flavor. If you love dark chocolatedessert then cacao powder is a great option.
Canned coconutmilk – you must use coconutmilk from the can with a minimum of 15 % fat (or heavy cream but at room temperature!). Most of the time, coconutmilk and cream separate in cans. That is why you must shake the coconutmilk can before opening to make sure the coconutmilk is consistent. Also, note that you can’t use coconut beverage in this ice creamrecipe. This is a keto ice creamrecipe made with an ice cream maker. And an ice cream made in ice cream maker requires a higher amount of fat or it would form crystals. That is why you can’t use coconut water that mostly contains water, and barely any fat. Another option is to use canned coconutcream. Coconutcream contains around 30% fat so it would make this keto ice cream fudgier but difficult to blend as well. You may have to add a splash more almond milk to help the blender combined the ingredients.
Unsweetened almond milk– you need a combo of coconutmilk and almond milk to achieve the right texture. You can’t replace almond milk by more coconutmilk or the batter will be so thick that it won’t blend.
Coconut oil – the best is to use refined coconut oil to avoid a coconut favor in your ice cream. You can’t replace coconut by another keto oil. This is the key to make fudgy keto and paleo ice cream!
You should obtain a thick, shiny chocolatepudding batter after blending all the ice cream ingredients together. It shouldn’t be runny or watery. If it were the case, it would mean that you probably used coconut beverage and not full-fat coconutmilk. In order to make ice cream, add the chocolateavocadopudding into the frozen ice cream maker bowl. Churn until the ice cream maker blade stops spinning and the ice cream is frozen.
Transfer the chocolateice cream into an airtight sealed container in the freezer and freeze for at least one hour before serving.
How to make keto ice cream with ice cream maker?
Keto ice cream maker recipes are higher in fat than popsicle ice cream recipes. In fact, the fat in the recipe prevents the ice cream from forming crystals in the ice cream maker machine, resulting in a highly fudgy texture that scoops easily even after hours in the freezer. That is why you cannot always use a popsicle ice creamrecipe in an ice cream maker! You must use a fail-proof ice cream makerrecipe for best texture. Simply add the keto ice cream batter in your frozen ice cream maker bowl and churn following the manufacturer instructions.
How to serve keto ice cream?
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 chocolateice cream on top of a chocolatecake, keto brownie recipe or on its own. The best keto toppings for ice cream are:
Heavy whipping cream – or whipped coconutcream 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 creamsyrups exist to serve with ice cream. The best flavor is caramel syrup or vanilla syrup.
Can you taste avocado in avocadoice cream?
That is probably the first question that comes to your mind, does chocolateavocadoice cream taste like avocado? No, this keto ice cream tastes like conventional ice cream. Despite not having the non-keto ingredients usually found in ice cream like corn syrup or condensed milk! It has a strong dark chocolate flavor but no avocado aftertaste at all. It is a healthy recipe for healthy foodies looking for a dark chocolatedessert.
Why does my ice cream taste bitter?
Your avocadoice cream shouldn’t taste like avocado or bitter. The only reasons this could happens are if you:
used over-ripe avocadoswith dark spots on the flesh
replaced sugar-free granulated sweetener by stevia drops and added a little too much of it!
Can I use MCT oil in keto ice cream?
Of course, you can replace coconut oil by MCT oil in this recipe. MCT oil has no coconut flavor and its a great fat burning product to use in keto ice creams.
Can I make keto ice cream without ice cream maker?
If you don’t have an ice cream maker, you can enjoy this keto ice creamrecipe as popsicles. Simply fill plastic popsicles with the chocolatepudding mixture.
It might be a bit challenging to fill the molds since the ice cream mixture is thick so you will need a stick to push down the pudding into the popsicles mold.
Freeze overnight and enjoy the next day. Also, note that the pudding you obtain after blending the ice cream ingredients together, can actually be stored in the fridge and enjoyed as a chocolateketo pudding! So, if you crave a quick sweet dark chocolatedessert that is a great option too.
More keto avocadorecipes
I love creating keto recipes with avocado, my all time favorite is these avocado brownies with almond flour. Other delicious keto avocado recipes you can try are:
This keto avocado brownie is the best keto avocado dessert recipe you'll ever make. It has a delicious fudgy texture, strong chocolate flavor and crunchy pecan nuts. You'll love this easy one-bowl blender recipe ready in few minutes. A quick healthy avocado brownie recipe for low-carb and gluten-free chocolate lovers.
1cupfull-fat canned coconut milkshake can, minimum 15% fat, not coconut beverage, at room temperature or use heavy cream to avoid coconut flavor
1/2cupunsweetened almond milk at room temperature
1/2cupcoconut oil, melted, measure melted, use refined coconut oil to avoid coconut flavor
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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
Store up to 3 months in the freezer in an airtight container.
Remove the container from the freezer 10 minutes before serving.