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Craig on August 2, 2014

Chocolate Chunk Avocado Ice Cream

Keto Recipes > Dessert

Eating avocados on a ketogenic diet is well known and done often. They’re full of fats, absolutely delicious, and normally pretty easy to find. Though, eating avocados for dessert is pretty unconventional. I’ve made avocado-lime sorbet before, but this time I wanted to bring a whole new flavor profile to the dish – and we use cocoa powder to mask the avocado’s taste without getting in the way of texture.

The decadently rich and sweet flavors of the icecream are offset by the unsweetened baker’s chocolate. Every time you get a chunk in your ice cream, it offsets the sweet profile with some bitter for an extremely well rounded dessert. It’s not always about sweet, sweet, sweet, and I don’t want every spoonful to be a cloyingly sweet taste, so the balance works out perfectly.

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I also want to give a BIG thanks to everyone that took their time to support the Keto Academy! I launched it yesterday, and I think that it’ll really help people lose the weight they want without them getting stressed and worrying about what they have to eat.

Do you think this looks good? Would you change the flavors? Let me know what you think in the comments below!

Yields 6 Servings of Chocolate Chunk Avocado Ice Cream

The Preparation

The Execution

1. Cut the 2 avocados in half, then scoop out the avocados into a bowl.

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2. Add 1 cup Coconut milk (from the carton), 1/2 cup heavy cream, and 2 tsp. Vanilla Extract. Use an immersion blender so blend this mixture together until smooth and creamy.

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3. In a spice grinder, grind the erythritol until powdered. Add erythritol, liquid stevia, and cocoa powder to the creamy avocado mixture and mix again.

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4. Once the mixture is smooth, chop 6 squares of unsweetened baker’s chocolate and add into the bowl. Use a spoon or fork to fold the chocolate in.

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5. Leave the bowl in the refrigerator for 6-12 hours to completely cool. (Hey, that’s me – wave back!)

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6. About 15-20 minutes before you want to serve, assemble your ice cream machine and follow the instructions as per manufacturers notes.

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7. You can store this in the freezer afterwards for a few hours to harden, but you can immidiately serve for a soft-serve feel. Enjoy!

Chocolate Chunk Avocado Ice Cream | Shared via www.ruled.me/

This makes a total of 6 servings. Each serving comes out to 241 calories, 22.7g Fats, 3.7g Net Carbs, and 3g Protein.

Chocolate Chunk Avocado Ice Cream Calories Fats (g) Carbs (g) Fiber (g) Net Carbs (g) Protein (g)
2 ripe Hass Avocados 644 58 34 28 6 8
1 cup Coconut Milk (from carton) 45 5 2 1 1 0
1/2 cup Heavy Cream 400 48 4 0 4 0
1/2 cup Cocoa Powder 80 4 24 16 8 4
2 tsp. Vanilla Extract 8 0 0 0 0 0
6 squares Unsweetened Baker’s Chocolate 270 21 3 0 3 6
Totals 1447 136 67 45 22 18
Per Serving ( /6 ) 241.2 22.7 11.2 7.5 3.7 3.0
Chocolate Chunk Avocado Ice Cream

This makes a total of 6 servings. Each serving comes out to 241 calories, 22.7g Fats, 3.7g Net Carbs, and 3g Protein.

The Preparation

The Execution

  1. Scoop avocado into a bowl, then add coconut milk, cream, and vanilla extract.
  2. Use an immersion blender to mix this together into a creamy substance.
  3. Powder erythritol in a spice grinder, then add erythritol, stevia, and cocoa powder to the avocado mixture.
  4. Mix everything together well, then chop bakers chocolate and add into the bowl.
  5. Leave bowl in the fridge for 6-12 hours, then about 20 minutes before you're ready to serve, add mixture to ice cream machine as per manufacturers instructions.
https://www.ruled.me/chocolate-chunk-avocado-ice-cream/

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