Enjoy this rich and creamy chocolate avocado ice cream as a sugar free, low carb and keto treat. And feel that satisfaction of hiding a vegetable in a dessert! 4.9 net carbs per serving.
Do you hide vegetables in meals? If you have children, I’d say that’s a yes. Kids are notorious for refusing dishes that look too obviously healthy/too green. When they are very small, they can still be fooled (“have another of the green French fries!”), but as they grow, the discussion about why veggies are important can become quite a bore. The easy route out of the dilemma is to “healthify” their favourite food. If you chop finely enough, there will be no complaints!
I never tire of the moment after the meal when they tell you the food was nice (you do have to ask them for this information, it is rarely offers on its own accord) and you list exactly how many vegetables they have just eaten. Eventually they WILL stop announcing they do not like beans/carrots/*add their most despised vegetable*. Well, maybe this stops at Brussels sprouts.
Over the years, I have perfected my Bolognese sauce by adding an insane amount of vegetables from zucchini to red pepper. Zucchini with its mild, unimposing taste is a real chameleon – it works perfectly in any tomato-based dish, but can also be used in baking (watch that space!). Another great candidate for hidden veggie overload are meaty stews. Especially the rich flavour of beef successfully masks the taste of celery, carrots or mushrooms. And in turn, it’s the vegetables that take the broth to the next level. And when you round it off with a veggie dessert such as these pumpkin brownies or some low carb zucchini muffins, you can bask in feeling like a super-mom.
Enter chocolate avocado ice cream.
Avocado with its rich, creamy texture is the ideal candidate for no-bake desserts. On top of that, it has a insane amount of health benefits. Avocado is…
- packed with more potassium than bananas
- loaded with healthy fatty acids
- full of fibre
- brimming with antioxidants.
A study has even found that people who eat avocado tend to be healthier. Have I convinced you now?
I have posted this chocolate avocado mousse already, which is a ridiculously easy dessert. Avocado and chocolate work just so well together. Combined they are rich and indulgent, yet with a pleasingly fresh note. Chocolate avocado ice cream seemed the next natural step, even though it’s February. Or maybe because it’s February. Don’t we all need something to look forward to?
I don’t have an ice-cream maker – if you do, you can still use this recipe and probably get an impossibly silky result. But it works just as well without. All you need is a little more planning and patience. Enjoy!
Try my other ice cream recipes!
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Low Carb Chocolate Avocado Ice Cream (No Churn)
Ingredients
- 2 avocados ripe and stoned
- 45 g/ 1/2 cup cacao powder
- 175 ml/ 3/4 cup heavy/double cream
- 175 ml/ 3/4 cup coconut milk from a can
- 60 g/ 1/2 cup powdered sweetener
- optional: cocoa nibs
Instructions
- Place all ingredients in a food processor or mix with a hand blender until smooth.
- Check and adjust sweetener if necessary.
- Stir in the cocoa nibs, if using.
- Place in a container lined with baking paper. Cover and freeze for 4-6 hours. If frozen overnight, you'll have to let the ice-cream defrost for 20 minutes before attempting to scoop.
Nutrition
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Kathie says
Thank you for your lovely posts, everything sounds so delish and satisfying to my sweet tooth! Unluckily, my digestive system just won’t tolerate all the creamy goodness found in dairy products so I’m just wondering if you think I can make this with some type of non-dairy milk like Cashew, Ripple 1/2 and 1/2, Soy, etc.? Thank you for any suggestions….
Katrin Nürnberger says
Of course! If you want to omit the cream and replace with a nut milk, I’d recommend you use an ice cream machine, to make sure the ice cream stays nice and spoonable.
Rhian says
Hi Katrin,
Can I substitute agave syrup for the stevia in this recipe? What quantity/volume of agave syrup do you think would be a suitable amount as an alternative sweetener?
Many thanks!
Rhian
Katrin Nürnberger says
Hi Rhian, I’ve never used agave, but I think it’s as sweet as honey. I’d probably use the same amount as stated in the recipe – 1/2 cup. To make sure you get it right, why not use 1/4 cup first, then taste, and then continue adding until it has the sweetness you like.
Aaeysha says
I don’t know why I tried this recipe. I’m not even a chocolate ice cream lover. Your recipe has literally converted me. I had all the ingredients on hand, including the cacao nibs–which initially I thought were too bitter–,so I decided to give this a try. I was BEYOND impressed! It was soo easy to make and soo delicious to eat. I especially loved the crunch of the nibs, couldn’t taste any bitterness here. If anyone makes this recipe don’t skip the nibs!. And OMG Avocado for desert? What an amazing way to end the day, or start it? I served it for desert and none of my family could tell it had avocado and all asked for seconds. Thank you so much for this recipe!
Katrin Nürnberger says
Hi Aaeysha, I’m so happy I convinced you with this one!!! People are often hesitant about the chocolate avocado combo 🙂
Wanda says
For the icecream to be softer when taken out of freezer add some melted virgin coconut oil to the mix.
No need to leave it out to soften. Such a delicious recipe Katrin, thank you
Katrin Nürnberger says
That’s such a good tip! Thanks Wanda
Ingrid says
How much of coconut oil did you add to the recipe pls, to get the right ice-cream softened texture?
Susan says
Hi katrin.
Your recipes are awesome!… love the biscotti !
Haven’t tried this one yet, but better believe I will!.
I love pistachio ice cream! If anyone can make it lowcarb, it’s you!
Please tell me you have a recipe for keto pistachio ice cream
Thx,
Susan
Katrin Nürnberger says
You know what? I love pistachio ice cream too! I shall make a recipe this summer 🙂
Erica says
Hypothetically, if you didn’t finish it all in a couple of days, How long does it keep?
Katrin says
I’d say a couple of months in the freezer.
shree raman says
Looking delicious and the process is looking so easy. Thank you for sharing.
Ivana says
I recommend to everyone to do directly double portion, because 1/2 of the portion will not even make it to the freezer!!!
Cathy says
I put my ice cream in a silicone tray that has 2 inch squares and place a popsicle stick in each one. I don’t have to wait for the ice cream to soften, I just pop it out and start licking!
Katrin says
What a BRILLIANT idea!!!!!!! Love it
M says
How much is a serving on this? I am lowcarb/keto and don’t want to mess up my macros. But would love to have something icecream like!
Katrin says
I calculated on the basis of 5 servings, each serving being 134 grams. The nutrition is calculated per serving
Ryley says
Adding salt really elevated this for me.
Katrin says
That’s a great idea 🙂
Jennifer says
For people who have said it is too hard, if you let it sit a little to thaw perhaps 10 mins and then put frozen chunks into your food processor, it will make an amazing soft serve. I used to do that with frozen bananas and frozen fruit to make ice cream. It’s awesome.
It will make a lot of noise in your food processor for the first 30 seconds LOL, but it will smooth out into a super frozen treat.
Katrin says
Thanks for the tip Jennifer – much appreciated!
Lisa Prestidge says
call me stupid but what exactly is double cream? can I buy it here in Canada, or what can I substitute it for? is it 35% whipping cream? so sorry for the silly questions
Katrin says
Not at all! It’s heavy cream. It took me a while to realise you guys across the Atlantic have different names for all sorts of things 🙂
Tina says
I also live in Canada and can never find “heavy” cream anywhere lol. The closest I have been able to find is 35% whipping cream. I just bought some specifically so that I can try out this recipe! Hope it works!
Katrin says
The double cream I use here has 45% fat. 35% should be close enough 🙂 your ice cream might end up a teeny tiny bit harder, but all you’ll need is let it soften a bit longer. I recently made ice cream using mascarpone, which works really well because it also has a high fat content