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)
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
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 🙂