A dessert that's loaded with fat but is actually good for you? Yes! Meet your new favorite go-to treat: dairy-free keto avocado ice cream. It's a healthier alternative to sugary chocolate ice cream.
Soon, I will embark on my third decade of healthier eating. Still, I like to remind myself every now and then why I do it.
For example, let's compare the regular chocolate frozen treat to this version.
For the former, there are 17 grams of sugar per serving. My recipe contains only six. But there's much more to the story than just the sugar content.
Why you'll love it
Even though this isn't no-churn ice cream, you will soon fall in love with this keto avocado ice cream! It's a fantastic excuse to buy an ice cream maker.
This is one of my favorite keto ice cream recipes because it is so healthy and good for me. Plus, it has a creamy and rich flavor.
If you have an ice cream machine, this recipe is perfect for you!
There are just a few simple ingredients in this homemade ice cream. Here's what you need:
Avocados are the base of this healthy ice cream. Make sure that you use ripe avocados!
Cream and milk
Use both coconut cream and coconut milk for a mild flavor and creamy texture. You can use almond milk instead if that is what you have. It won't change the ice cream mixture's taste.
Canned coconut milk is the easiest way to get coconut cream.
To give this chocolate avocado ice cream its chocolatey flavor, use cocoa powder!
To satisfy my sweet tooth (without the guilt), I add stevia powder. I also use allulose to make the frozen dessert easier to scoop and to add more sweetness without spiking blood sugar.
A bit of vanilla extract is perfect to enhance the keto avocado ice cream.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- Add plastic wrap on top to prevent freezer burn. This will keep out the air really well.
- Let it soften before you serve it. When you freeze this ice cream, it becomes very solid, so let it sit a bit before scooping.
- Mix some in a blender with almond milk. Turn this creamy ice cream into a delicious smoothie.
This recipe is super-easy, has almost no prep time, and is a simple way to make ice cream with lots of flavors.
Blend the ingredients
The first step is to take out your blender and place it front and center. Or, use your trusty food processor.
Place the following ingredients in the blender or food processor (see below for quantity): avocado, coconut milk and coconut cream, cocoa powder, low-net-carb-sweetener powders, and vanilla extract.
Note: You don't have to buy the cream separately from the milk - simply scrape off the solid part of the canned milk to use for the cream.
Blend until all the ingredients are smooth. Resist the temptation to drink the mix!
Use the ice cream maker
Next, bust out your frozen treat maker. Depending on the type of machine you have, instructions may vary.
Pour the contents into the ice cream maker and let it do its magic. It takes mine about a half-hour to finish.
Freeze the ice cream
Next, spread your ice cream into a freezer container and place it in the freezer. I like to use the Tovolo ice cream tub, but you can also use a loaf pan.
If you have young kids, they'll love it if you give them this chocolate avocado ice cream in a mold. (Um, not moldy - actually store it in the freezer in a popsicle mold.)
️ Serving suggestions
There are a lot of fun ways to serve this low-carb dessert cuisine.
Top it with sugar-free chocolate chips, and then place a scoop on top of your favorite sugar-free chocolate cake.
You can even top it with some yummy sugar-free chocolate sauce!
Before we get to the printable recipe card, here are some questions people often ask about how to make it.
This dessert likely contains less than six net grams of carbs. For some reason, when I plugged the recipe into a nutritional database, it didn't score the amount of fiber per serving.
Make no mistake about it - I use coconut oil in lots of my recipes. However, I also believe that too much of anything isn't good so use it in moderation.
Cocoa is more processed than cacao so you lose some of the nutritional benefits that come from the raw bean.
Cocoa powder is processed at a higher temperature and the high heat kills some of the nutritional value. Cacao powder also has more fiber and less sugar.
However, cacao has an intense taste. If you want it to taste more like the chocolate you loved as a kid, just use regular cocoa powder.
Looking for other keto treats to make on a hot summer day or for the rest of the year? Be sure to check out these sweet recipes that are my favorite keto desserts. They are easy and delicious!
- Homemade Almond Milk Ice Cream is a super-popular dessert that you can flavor however you want.
- Keto Strawberry Ice Cream is an easy no-churn recipe with only 5g net carbs in each serving.
- Chocolate Keto Shake tastes just like a fast-food Frosty but only has 4.4g net carbs.
- Keto Sea Salt Caramel Ice Cream Bars are so rich you would never believe they were low carb!
- Sugar-Free Fudgesicles are basically the most delicious fudge pops that you have ever tried.
Chocolate Avocado Ice Cream
- In food processor, process all ingredients together until smooth.
- Process in ice cream maker according to manufacturer's instructions. (My ice cream was finished in about 30 minutes)
- Store leftovers in the freezer and allow to thaw 15-30 minutes before scooping.
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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First published on August 16, 2018. Post updated on April 21, 2022, with additional recipe information and new photos.