Keto chocolate avocado ice cream
This is a super creamy 100% dairy free made with and . Plus, one serve of this contains only 2g net carbs per serve! A real summer treat.
What do I need to make ?
Not all use as a main ingredient. However, is an amazing keto vegetable to add creamy, fudgy texture to without using dairy. Bonus, are made in a blender, it means you don’t have to cook or boil any liquid in this . As a result, this keto is ready in 30 minutes with minimal cleaning!
1. Ingredients at room temperature
The key to succeed in making with is to choose the perfect ingredients. First, make sure all the ingredients are at room temperature. In fact, this uses and since solidifies under 23°C/73°F, you don’t want to bring it in contact with cold ! If you did, the would never blend and oil lumps would form.
2. Choice of
This is a so is the main ingredient of this . Therefore, the choice of will impact the taste and texture of your . You must choose with a soft, creamy flesh, green in color with no black spots. The best way to choose is to look under the cap. Simply remove the cap, if the color under is green, you found the perfect . Otherwise, if it’s dark, it means this is overripe and the would be terribly bitter if you used this .
3. Measure with precision
Since all have different sizes, the best way to achieve the ideal texture and exact carb count per serve for this , is to measure the flesh in weight, not cups. This uses 1 cup of 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 . 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:
- – add the flesh first. It should be creamy as softened or sour . A flesh is not firm, hard or dark in color.
- – next add the free , you can also use xylitol or drops in this . Use my keto converter to check how much of drops you will need to replace in this
- Vanilla extract
- Salt
- Unsweetened or . Note that is a raw version of cocoa that has a stronger flavor. If you love then is a great option.
- Canned – you must use from the can with a minimum of 15 % fat (or but at room temperature!). Most of the time, and separate in cans. That is why you must shake the can before opening to make sure the is consistent. Also, note that you can’t use beverage in this . This is a made with an maker. And an made in maker requires a higher amount of fat or it would form crystals. That is why you can’t use water that mostly contains water, and barely any fat. Another option is to use canned . contains around 30% fat so it would make this fudgier but difficult to blend as well. You may have to add a splash more to help the blender combined the ingredients.
- Unsweetened – you need a combo of and to achieve the right texture. You can’t replace by more or the batter will be so thick that it won’t blend.
- – the best is to use refined to avoid a favor in your . You can’t replace by another keto oil. This is the key to make fudgy keto and !
Churn
You should obtain a thick, shiny batter after blending all the ingredients together. It shouldn’t be runny or watery. If it were the case, it would mean that you probably used beverage and not full-fat . In order to make , add the into the frozen maker bowl. Churn until the maker blade stops spinning and the is frozen.
Freeze
Transfer the into an airtight sealed container in the freezer and freeze for at least one hour before serving.
How to make with maker?
maker recipes are higher in fat than popsicle recipes. In fact, the fat in the prevents the from forming crystals in the 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 in an maker! You must use a fail-proof maker for best texture. Simply add the batter in your frozen maker bowl and churn following the manufacturer instructions.
How to serve ?
made with 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 on top of a , keto brownie or on its own. The best keto toppings for are:
- – or whipped if you are making a . Also make sure you buy unsweetened to avoid added .
- – melt free (or ) with and drizzle on top of your scoops. In fact, melting with decreases the hardening point of the . It means that it will create a shell instantly when in contact with the . For a , with more than 85% cocoa can be used.
- – use -free chips sweetened with , no maltitol! Maltitol is not a keto friendly .
- free caramel – Many delicious sweetened keto-friendly to serve with . The best flavor is caramel or vanilla .
Can you taste in ?
That is probably the first question that comes to your mind, does taste like ? No, this tastes like the non-keto ingredients usually found in like or ! It has a strong flavor but no aftertaste at all. It is a for healthy foodies looking for a .
Why does my taste bitter?
Your shouldn’t taste like or bitter. The only reasons this could happens are if you:
- used over- with dark spots on the flesh
- replaced free by drops and added a little too much of it!
Can I use in ?
Of course, you can replace by in this . has no flavor and its a great fat burning product to use in .
Can I make without maker?
If you don’t have an maker, you can enjoy this as popsicles. Simply fill plastic popsicles with the mixture.
It might be a bit challenging to fill the molds since the mixture is thick so you will need a stick to push down the into the popsicles mold.
Freeze overnight and enjoy the next day. Also, note that the you obtain after blending the ingredients together, can actually be stored in the fridge and enjoyed as a keto ! So, if you crave a quick sweet that is a great option too.
More keto
I love creating keto recipes with , my all time favorite is these with . Other delicious keto recipes you can try are:
Made this keto ice cream recipe and want to share a picture of your creation with me ? Join me on Instagram,
XOXO Carine
Keto avocado chocolate ice cream
Ingredients
- 1 cup mashed ripe avocado (7.6 oz or 215g mashed avocado) - about 2 medium avocado - at room temperature
- 1/3 cup erythritol
- 2 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 cup Unsweetened Cocoa powder
- 1 cup full-fat canned coconut milk shake can, minimum 15% fat, not coconut beverage, at room temperature or use heavy cream to avoid coconut flavor
- 1/2 cup unsweetened almond milk at room temperature
- 1/2 cup coconut oil , melted, measure melted, use refined coconut oil to avoid coconut flavor
Instructions
- 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
Storage
- Store up to 3 months in the freezer in an airtight container.
- Remove the container from the freezer 10 minutes before serving.
- One serve is 1/3 cup (80ml)
Leave a comment
Wowwww Choco with my fav avocado. Can’t wait more for it.
I really enjoy most of your recipes, thank you for sharing them with us. This one tastes more like coconut ice cream than chocolate. Which I’m good with because I like coconut, I was just looking forward to a chocolate recipe. Also, it doesn’t have a smooth texture. I made sure all of the ingredients were room temperature so I don’t know what happened there.
I am not sure how it could come out not creamy since there is only fat in the recipe. Mine always come out creamy and smooth. The only thing could be that your coconut cream contains too much water. Also, as the recipe says, you can use heavy cream to avoid the coconut flavor and refined coconut oil, it has no coconut flavors compared to unrefined coconut oil. Enjoy the recipes on the blog, XOXO Carine