Dark Chocolate Avocado Ice Cream – vegan, low carb, AIP, THM:S

The information provided in this post is for informational purposes only and should not be construed as medical advice.
It is not a substitute for your doctor's care plan or advice.

Chocolate Avocado Ice Cream - vegan, low carb, AIP, THM:S

If you are an chocolate lover, you are going to LOVE this recipe. I'm sure you can tell that by recipes on my site such as Homemade Chocolate Chips and No Bake Almond Joy Bars and Vegan Chocolate Ice Cream that we are big time chocolate lovers here.

However, there are some other foods that we have similar addictions to.

Do you have the same thing in your home? Foods that you just can't keep around because they'll be demolished?

For us, black olives, chips, and avocados fit into this category. The “never can have enough of 'em” category.

I suspect many of you are in the same (or similar) boats with us…..that's why Guac and Chips are such a popular treat–because it's a combo of two addictive foods.

But Chocolate AND Avocados?

Yes. Big yes.

Truth is, we've been on a huge avocado kick for as long as I can remember.

You can see evidence of how good chocolate and avocados go together in these recipe:
Chocolate Mint Grasshopper Bars
Chocolate Avocado Mousse
Buckwheat Crepe Cake with Chocolate Avocado Filling
Chocolate Avocado Truffles with a Kick

Whew – that's a lot of chocolate and a lot of avocados!

Anyhow, today I have what just might be the best avocado dessert recipe on my blog yet—Dark Chocolate Avocado Ice Cream. Seriously–this recipe is amazing!

And it's super simple too–just a few ingredients mix up super quick to make an amazingly rich, decadent, chocolate ice cream that rivals anything you've ever had in an ice cream parlor.

PLUS it's super good for you. This avocado chocolate ice cream is loaded with the healthful goodness of avocados, cocoa powder, coconut milk and sweetener. So no guilt. Just healthy indulgence.

Avocado Chocolate Ice Cream - vegan, low carb, AIP, THM:S

How this avocado chocolate ice cream came to be

My whole family just loves ice cream, but I might be the biggest ice cream lover of them all. I used to do my best to single-handedly devour large amounts of ice cream when I was little (while simultaneously doing homework and watching TV after school…..and no, I don't recommend that combination to anyone), and then used to work in an ice cream parlor during my high school years. I don't recommend that either.

My forearm got a good workout with all of the dipping, but it was just too tempting of a job and ice cream doesn't make for a very healthful dinner. (There were just way too many days when I would come home after too much indulging and was too full for dinner. Like I said–not good.)

Anyhow, we love ice cream, but my oldest has a life-threatening allergy to dairy, and my youngest and I don't do the best with a lot of dairy, so vegan ice cream is the way to go for us–but sadly a lot of the vegan ice creams on the market are made with soy (GMO – ick!) or almond and rice (these don't make the best ice creams) so we're left with cashew (oldest son is allergic to these as well)–and coconut. Throw in the fact that we all avoid lots of carbs due to candida, and we're not left with many choices.

We like the So Delicious No Sugar Added Coconut Milk Ice Cream, but it has carrageenan in it, which has been known to cause inflammation. And it's well, a small fortune–about $7 a pint!

Whenever we go on a trip, we often stop at a Whole Foods for a low-carb vegan ice cream treat, but we're always set back big time in our wallets. And the carrageenan makes our tummies a bit upset……well, on one of our most recent trips, we noticed Avocado Ice Cream in the store's freezer.

A light bulb went on. I was so going to do this!

So I did.

Took some ripe avocados, added some delicious cocoa and just a few other ingredients, and…..

And the results were just amazing.

Avocado Chocolate Ice Cream - vegan, low carb, AIP, THM:S

What's so special about this Avocado Chocolate Ice Cream?

Great Taste

First of all, as I said, this chocolate avocado ice cream tastes phenomenal. Dark. Chocolate. Deelish.

Healthy

This vegan ice cream is healthy–with all of the goodness of the healthy fats from avocado and the antioxidants in cocoa, this avocado chocolate ice cream is a seriously healthy treat.

Creamy

Talk about creaminess. Instead of leaning on heavy cream or egg yolks, avocados give this ice cream it's luscious creaminess. You have to try it to see what I mean. We love this vegan chocolate ice cream, but whenever we talk about making ice cream these days, my oldest asks if we have ripe avocados so we can make this chocolate avocado ice cream. It's become that much of a favorite.

Easy

Only 7 ingredients and this delicious vegan avocado chocolate ice cream can be yours. Nothing fancy to buy and it freezes up so well, you'll think you're in an ice cream parlor–but without the resulting lighter wallet syndrome.

{Please note – there are affiliate links in this post. If you click on one and make a purchase I might make a commission. Your support is much appreciated to keep this free resource up and running.}

Dark Chocolate Avocado Ice Cream - vegan, low carb, AIP, THM:S

This Dark Chocolate Avocado Ice Cream is rich, decadent, and so healthy and takes only 7 ingredients! It's vegan, low carb and THM:S!

Ingredients

Instructions

Place all ingredients into the bowl of a food processor or into a blender.

Process until smooth.

Place blended ice cream base into ice cream maker and follow manufacturer's instructions to freeze the ice cream. For faster ice cream making, place the blended base into the refrigerator for about 2 hours to chill prior to making the ice cream.

Serve immediately. If not serving immediately, thaw for 5-10 minutes after removing from freezer and then use an ice cream scoop to serve. 

by

Recipe Notes

If you use a granulated sweetener, blending it before adding it to the other ingredients will result in a smoother texture.

For AIP, use carob instead of chocolate and use coconut sugar, maple syrup, or honey for the sweetener.

If you don't have an ice cream maker, I haven't tested this method, but you can use the following instructions:

  • Transfer the ice cream base into a freezer-safe container and place in the freezer. Allow to freeze for 1 hour.
  • Whisk slightly every 20 minutes for 3-4 hours until it's firm enough to scoop. 

 Other dairy-free milk (or regular milk) can be used as well.

Avocado Chocolate Ice Cream - vegan, low carb, AIP, THM:S
1 review

So there you have it. I won't be surprised if this soon becomes a favorite in your home.

Feel free to invite us over the next time you make it :).

Oh, and to make this chocolate avocado ice cream a truly frugal dessert, simply buy avocados when you see them on sale, and then follow the tips in this post for freezing avocados.

Race you to the kitchen!

Have you ever heard of avocado ice cream before?

Avocado Chocolate Ice Cream - vegan, low carb, AIP, THM:S

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.

Comments

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  1. Please stop telling people to use xylitol unless you are going to warn them that it is toxic to pets. Highly toxic!

    • Hi Kim. Thanks for reading and for commenting. So I know that xylitol is toxic to dogs – but other things are as well like raisins and grapes and other things are toxic to other animals. Do you think that I should have disclaimers on all posts about such things? I guess I just don’t know the best way to handle this. I have a blogger friend who has 2 dogs and she started using xylitol awhile ago in her recipes, but even she doesn’t mention it in her recipes that I have noticed. Thanks.

  2. Camilla Sauder says:

    For AIP, you say replace the sweetners with coconut sugar. Do you replace both the Stevia and Xylitol? If so, what measurement do you give to the coconut sugar?

  3. Diana Egued says:

    I love this recipe I was wondering can I use my vitamin blender to mix all the ingredients I don’t Have a ice cream mixer. Thank you

  4. We have a coconut allergy and have been looking for a good rexipie since I can’t make my coconut milk and frozen fruit ice cream anymore. Could I replace tve coconut milk here with say almond milk? Thanks!

  5. How could this be made if you don’t have an ice cream maker pls?

  6. What measurement equals a scoop of stevia please? ( mine didn’t come with a scoop)
    If using ripe bananas. Stead of xylitol, could anyone advise how many they would use in this recipe?
    Thanks

  7. I am not a big stevia fan as I tend to taste a bitter aftertaste from it, and I am not experienced in using it. I do have some liquid stevia (NuNaturals) so could you please tell me about how many drops would correspond to the scoops you have in this recipe? I am okay using xylitol and we also have coconut sugar so I might do a blend of the two for the dry sweetener part (too much xylitol in a recipe also tastes off or almost bitter to me). LOVE avocados and have to be egg free and mostly dairy free for our daughter so I’m eager to try this.
    Thanks!

  8. I’m wondering if I were to throw in some ripened banana for sweetness instead of the xylitol and stevia. I find xylitol gives me a headache and stevia makes me jittery. This ice cream looks SO delish, dark and decadent. Thanks for sharing. Always love your posts. You’re a little ray of light. God bless.

    • You could do that or use any sweetener you like. I can put a note in the post to make that more clear. I hope you like it and thanks for the kind words!