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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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
Jenny Dau says
I used heavy coconut cream instead of double cream and swerve granulated sweetener instead of powdered erythritol. OMG YUM! It takes longer than 20 min to thaw, so I eat it at refrigerated temp like pudding….OMG YUM! Did I say that already lol?
Perla says
This is a great treat for my beautiful Type 1
Mary H. says
Has anyone used honey, stevia, or a combination of the two to sweeten it instead of the erythritol?
Katrin says
I like using liquid stevia in recipes. You can mix it with honey if you want, though using honey will cause increase blood sugar levels. If you want to use honey I’d say use a raw variety so you get the antibacterial benefits. The supermarket brands are no better than table sugar
Jenny says
I disagree with Helen above. I loved this ice cream! It all depends on the type of avocado you use. I made it with Hass
avocados, which are very creamy. It’s best eaten soon after you make it. I also used sugar free chocolate chips instead of cocoa nibs.
Katrin says
Using chocolate chips sounds delicious. Which brand do you use?
Jenny says
I used Lilys.
Katrin says
Hello Helen, I’m sorry to hear this one was not for you. Because it’s a no churn ice cream and because it does not have any additives, it does need to left to defrost to just the right temperature after it’s been in the freezer for a while.
Chrys says
Adding a bit of vodka to my low carb frozen desserts helps to keep them a bit softer. I haven’t tried this recipe yet but it sure looks tasty! I will try it as soon as my avocados ripen. Thank you for your time and sharing your recipe.
Katrin says
Thanks for your tip 🙂 Let me know how you like the recipe once you’ve tried it!
Chrys says
I absolutely love this recipe! I can’t thank you enough! I added a tablespoon of vodka and gave it a good stir every 45 min or so ( since I was home, figured I may as well). My dinner….um…I mean my ice cream came out rich, creamy, and delicious!
Katrin says
Wonderful! When I last made ice cream – vanilla flavour – I added whiskey, as no vodka in the house. I can report that works equally well 🙂
rebekah moss says
hi there, this looks amazing! however, I am straight up allergic to coconut! would it best to substitute it will all cream or add milk or lactose-free? (I’m allergic to nuts and soya too so those are out also) – thanks x
Katrin says
Hi Rebekah, all cream would work well too, I’m sure.
Kim says
How many servings in a batch?
Katrin says
Hello Kim, each batch has 8 servings.
Debbie says
Is that 1/2 c servings? TIA
Katrin says
Yes, that’s correct
Sarah says
This is a gorgeous and genius recipe! I love it! I do hide vegetables for my kids as well, but on the whole they eat vegetables quite well.
Jodie says
Love this! I might have to try this because even as an adult i like very few veg, which is extremely embarrassing. For kids, it’s a fab way to get them trying flavours they don’t maybe like. You’re a wonder mother! x
Katrin says
It’s an easy way to get some secret greens in you…
Kitty Morris says
I have to admit I totally hide vegetables in my own food because I’m terrible for eating them. I would never have thought of this though!
Katrin says
Hope you’ll give this a go Kitty!
Stacey Crawford says
This is brilliant! So creamy and chocolaty that i want to dive right in! I still have yet to use avocado in a dessert, so I think it’s time to try it.
Georgina says
This is SO sneaky! My son loves ice cream but is in that classic “nothing green” phase. This is perfect!
Katrin says
I even fooled my daughter. The great thing about cocoa is that the taste is so strong it masks the avocado perfectly
Kim | Low Carb Maven says
Avocado ice cream is one of my faves – so silky and creamy. I’m lucky that my kids like vegetables and eat them, but it wasn’t always the case. I, too, had to hide them. Great post!
Maya | Wholesome Yum says
Always looking for new ways to hide veggies! Can’t wait to try this!
Katrin says
It is such an easy recipe, Maya. Hope you’ll give it a go!
ToniAnn says
Looks real good!
Katrin says
Thank you so much. Do let me know if you try it out!
Sarah @ Champagne Tastes says
This is beautiful! I had some avocado chocolate pudding awhile back, and it was still a teeny bit green, and it just wasn’t doing it for me. I love that this LOOKS like chocolate! I’m sure it’s delicious!
Katrin says
The trick is to make it really chocolatey…
Christine says
I love to hide veggies in recipes as well! Looks like a delicious ice cream!
Katrin says
We’re on the same page here!
Tina Dawson | Love is in my Tummy says
I wonder if I can make this Vegan and substitute the cream with coconut cream? Do you think that’d work?
Katrin says
I am absolutely sure it would be just as nice.
Erren says
You had me at chocolate ice cream! I love this recipe!
Katrin says
Yay! Thanks!
Lisa | Garlic & Zest says
I feel fortunate because I’ve never had to hide my vegetables in anything — I put the kale right out there — and my family eats it. I’ve never tried avocado in ice cream before — I know it mimics a creamy smooth texture – might have to give it a shot.
Katrin says
You are one lucky mummy, Lisa. Saying that, my daughter likes crispy kale as well. And chocolate avo ice cream..
Bambi says
Hi, how many servings does this make? And how many grams weigh of cubes avocado?? Recipe look awesome but I only need to make 2 servings and this might make 6 or 8, I don’t know!
Katrin says
This ice cream is filling. I’d just halve the recipe and use 1 avocado. Eat as much as you’d like and keep the rest for another time. Always good to have a backup dessert in the freezer!