Chocolate Ice-Cream

Craving a delicious dairy-free treat? This low-carb keto chocolate avocado ice cream will knock your socks off. A little cinnamon and spice go a long way…

Spicy and sweet, can you dig it? Better yet, spicy, sweet, and dairy-free. And egg-free. And paleo-friendly. And vegan, come to think of it, which is shocking for this devoted carnivore.

And low carb, gluten-free, grain-free, and sugar-free, of course. Wow, this recipe actually hits a ridiculous number of healthy diet requirements, which I didn’t even consider until I sat down to write this post.

But the real question is whether or not it’s any good. Oh yes, yes it is. It’s rich and creamy and chocolatey, with a hint of cinnamon and smoky chipotle. It’s also very easy to make. Did I mention it’s spicy and sweet? Oh yeah, I said that way at the beginning, didn’t I?

I seem to be really into recipe challenges these days. My friends at California Avocados recently put my ice cream creativity to the test for California Avocado Month (which is June…I just made it under the wire!).

They sent me another shipment of their gorgeous fruit and asked me to get creative with ice cream recipes that involve avocados. I was totally on board, in part because I love a challenge and in part because I love ice cream.

But really I was on board because who doesn’t want 24 perfect avocados to arrive on their doorstep? Yup, it’s true. I can be bought for a case of avocados and I am not ashamed to admit it.

I certainly was aware that you could make ice cream with avocados but I’d never tried it myself. I am pretty happy with my usual ice cream methodology: cream, egg yolks, sweetener, add in your favorite flavors, churn, freeze, eat.

But for the price of a case of California Avocados, I can be persuaded to change up my routine. They really do make a fabulous base for ice cream, as it turns out. That creamy flesh makes for a thick egg-free “custard” that churns quickly and easily. And it stays thick so it never gets too drippy as it melts.

Ingredients - (8 Servings)

• 1 can can full fat coconut milk (13.5 ounces)

• ⅓ cup allulose (or BochaSweet)

• 1 teaspoon espresso powder (optional - boosts chocolate flavour)

• 2 ounces dark chocolate chips, sugar-free chopped

• 1 teaspoon vanilla extract

• 2 medium avocados

• 1 ½ teaspoon ground cinnamon

• ¼ to ½ teaspoon chipotle powder (depending on how spicy you like it. Alternatively, you can use chile powder but it is more mild.)

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Instructions

1. In a medium saucepan over medium heat, whisk together the coconut milk, sweetener, and espresso powder until the sweetener has dissolved. Bring to a simmer.

2. Remove from heat and add the chopped chocolate. Let sit 4 minutes until chocolate is melted, then whisk until smooth. Whisk in vanilla extract.

3. In a blender or food processor, combine avocados, chocolate mixture, cinnamon, and chipotle. Puree until smooth. Refrigerate until cool, at least 2 hours.

4. Transfer mixture to an ice cream maker and churn until consistency resembles soft-serve ice cream (this takes less time than custard-based ice creams). Serve as soft serve or transfer to an airtight container and freeze another few hours for a firmer consistency.

Nutrition Facts

Amount Per Serving (1 half cup)

Calories 194

Fat 18g

Carbohydrates 7.7g

Fiber 4g

Protein 2.1g

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