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 ice cream 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.
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
- 2 large avocado
- 1 cup unsweetened carton coconut milk
- 1/2 cup heavy whipping cream
- 1/2 cup unsweetened dark cocoa powder
- 2 teaspoons vanilla extract
- 1/2 cup erythritol, powdered
- 25 drops liquid stevia
- 1 1/2 ounces unsweetened baking chocolate
The Execution
1. Cut the 2 avocados in half, then scoop out the avocados into a bowl.
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.
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.
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.
5. Leave the bowl in the refrigerator for 6-12 hours to completely cool. (Hey, that’s me – wave back!)
6. About 15-20 minutes before you want to serve, assemble your ice cream machine and follow the instructions as per manufacturers notes.
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!
This makes a total of 6 servings of Chocolate Chunk Avocado Ice Cream. Each serving comes out to be 277 calories, 23.5g fats, 4.3g net carbs, and 4.4g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2 large avocado | 735 | 67.8 | 38 | 29.9 | 8.1 | 8.6 |
| 1 cup unsweetened carton coconut milk | 45 | 4 | 0 | 0 | 0 | 0 |
| 1/2 cup heavy whipping cream | 405 | 42.9 | 3.3 | 0 | 3.3 | 3.4 |
| 1/2 cup unsweetened dark cocoa powder | 160 | 4 | 24 | 16 | 8 | 8 |
| 2 teaspoon vanilla extract | 25 | 0 | 1.1 | 0 | 1.1 | 0 |
| 1/2 cup erythritol | 19 | 0 | 0 | 0 | 0 | 0 |
| 25 drop liquid stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 1/2 ounce unsweetened baking chocolate | 273 | 22.2 | 12.1 | 7.1 | 5 | 6.1 |
| Totals | 1662 | 141 | 78.5 | 53 | 25.5 | 26.1 |
| Per Serving (/6) | 277 | 23.5 | 13.1 | 8.8 | 4.2 | 4.4 |
Chocolate Chunk Avocado Ice Cream
Ingredients
- 2 large avocado
- 1 cup unsweetened carton coconut milk
- ½ cup heavy whipping cream
- ½ cup unsweetened dark cocoa powder
- 2 teaspoon vanilla extract
- ½ cup erythritol powdered
- 25 drop liquid stevia
- 1 ½ ounce unsweetened baking chocolate
Instructions
- Cut the avocados in half, remove seed, then scoop out the avocado flesh into a bowl.
- Add coconut milk, heavy cream, and the vanilla extract. Use an immersion blender to blend this mixture together until smooth and creamy.
- In a spice grinder, grind the erythritol until powdered. Let settle before removing lid. Add erythritol, liquid stevia, and cocoa powder to the creamy avocado mixture and mix again.
- 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.
- Leave the bowl in the refrigerator for 6-12 hours to completely cool.
- About 15-20 minutes before you want to serve, assemble your ice cream machine and follow the instructions as per manufacturers notes.
- You can store this in the freezer afterwards for a few hours to harden, or you can immediately serve for a soft-serve feel. Enjoy!
Can you use xylitol instead of erythritol?
I’m sure you could Lyndsay – they’re about the same, except Xylitol impacts blood sugar while erythritol does not. But in terms of sweetness/texture, they should be about equal 🙂
I made it with xylitol, and while it was a bit less sweet, it was still delicious!
I made this tonight. My icecream maker is a dud so I am doing it the old fashioned way of stirring every 30 minutes. Of course, I have to lick the spoon every time and I must say that I think it is pretty tasty and has a wonderful, creamy consistency. I am thinking that i would like to swirl some salty nut butter into it. Maybe I will just put some on top when I eat it. 🙂 Thanks for another great recipe!
Glad to hear it Claudine! I think you might want to invest in an ice cream maker – it definitely makes life easy and gives that amazing soft serve texture after 10-12 minutes. I think a swirl of salty nut butter would also be an awesome addition to this – yum! Let me know how it goes if you do it, and thanks for stopping by 🙂
Hi Craig,
I do have one of the Cuisinart icecream makers, but I think it is faulty. It whirled around in there for 30 minutes and never got much harder than super cold pudding. I then decided to harden it in the freezer and stir every 30 minutes. It didn’t really work out cause I eventually had to go to bed. Tonight it is like cement! I decided that if I do this again, before i get a decent icecream maker, I will freeze it in the silicone cupcake holders. Your picture of the icecream in the scoop is so lovely. I am just letting mine melt and scraping it as it does. It is really tasty despite the work it takes to get a bite. Maybe it is best that way to keep me from eating too much of it all at once! 🙂
Oh…that actually sounds almost right. In my ice cream machine, it was like softserve ice cream (which I preferred it like that). But for the picture itself, I put it in the freezer for ~2 hours (no stirring) and it hardened up just enough to get a scoop and scoop it. It may not have been your ice cream machine..I think I mention it in the post but I’ll go back and double check.
Hi Craig, I just made it and like it but sadly my partner says he can taste the avocado too much, do you know of a keto friendly way without avocados?
Hilary – there are tons of ice cream recipes online that you can check out. You just use sweetener instead of sugar. I just prefer this way since I don’t have to temper the heavy cream and eggs, and it sets up a lot easier.
This tastes amazing!! I’m going to try adding xantham gum to make it a bit softer, has anyone tried this already?
Dan
Why are the carbs from the powered Erythritol not included?
To keep it short, your body doesn’t process erythritol. You can see more information about it and other sweeteners here: http://www.ruled.me/keto-di…
Will this stall me?
It shouldn’t, no.
I made it and we have it after dinner every night and I’m still losing weight. Thank you, it’s delicious. Btw, we had the chocolate the first night and instead of chunks, I shaved it; very attractive to have tiny “straws” sitting on top. We also eat it just like pudding.
Couple of questions: I am allergic to dairy products, so could I substitute canned coconut milk (with all the fat) for the heavy cream? And could I use all stevia instead of the erythritol? I don’t own and don’t plan to purchase an ice cream maker, so I guess I could just put the mixture into the freezer and stir frequently?
Yes, you could (to all of those things). Keep in mind that canned coconut milk does have increased carbs, so take that into account.
how do you do this with out ice cream machine
You could try the bag method:
http://www.thekitchn.com/ho…
Another commenter wrote that she made our cookies and cream ice cream recipe with no machine (Just mixing together) and didn’t have any problems.
I made this using coconut cream instead of heavy whipping cream, canned coconut milk instead of carton coconut milk, powdered xylitol instead of powdered erythritol, no chocolate chunks, and just used my food processor since I don’t have an immersion blender (here’s hoping for Christmas…). The result? Delicious chocolate ice cream with a bit of an earthy tone due to the avocado, which I don’t feel bad about eating. It’s still pretty soft in my freezer, too, so added bonus!
Nice! Thank you for letting us know that worked, there are a lot of people looking for non-dairy keto recipes. 🙂
You’re welcome. My sister can’t have dairy, and I’m temporarily unable to as I go through a 30-day cleanse of sorts. Thank God for the coconut and its versatility!
I just bought an immersion blender, at Brandsmart (if you have one). It was on sale, just under $13. It’s just the blender and didn’t come with anything else, but, works perfectly.
Belynda, I got an immersion blender for Christmas. It works fantastically (as long as the avocados aren’t slightly underripe), and cleanup is much easier than with the food processor!
Hi! I don’t have an ice cream maker but I saw in other keto ice cream recipes that they add glycerine or MCT oil to keep it from getting too hard. Would it work with this recipe?
Glycerine has some carbs so just be careful with it. You could try adding some MCT Oil to keep it soft. Some vodka or grain alcohol is also used in some recipes to keep the softness factor. I don’t see why it wouldn’t work in this recipe.
I don’t have liquid stevia. Can I substitute monk fruit, xylitol or swerve granular/powdered? If so, how much do I add?
Yes, you can substitute those. They are very different sweeteners, so there wouldn’t be 1 specific measurement I can give you to replace it. I am working on writing a substitution guide for sweeteners that will be published in the next few days.
Thanks! That would be very helpful. Mine didn’t turn out quite right.
Could I substitute coconut milk from a can in place of from a carton?
Yes, you certainly can. Keep in mind that it will change the macros slightly.
And please tell me what the white stuff is in the picture at the adding baker’s chocolate stage! Is it coconut?
It’s powdered erythritol, as stated in the step.
Do you have to use coconut milk or is there another type of milk that be substituted on its place?
Any milk from the carton will do: almond, hemp, etc.
Is it possible to substitute monk fruit sweetener in place of the Stevia and erythritol? If so, how much should be used? I’m brand new to keto so I’m still learning about the different sweeteners. All I know is Stevia does not agree with me and leaves a metallic taste in my mouth for hours!
It depends on what combination you are using, but in general you can replace the erythritol with monk fruit. You can see more here: https://www.ruled.me/compre…
What is erythritol used for and why? What can it be substitued with?
Erythritol is a sweetener that doesn’t raise blood sugar. You can see some other examples of replacements here: https://www.ruled.me/compre…