Mexican avocado and chocolate ice cream

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Longing for a delicious and cold summer? This low carb keto chocolate and avocado ice cream will blow your mind. A little cinnamon and spices help a lot …

Spicy and sweet, can you dig it? Better yet, spicy, sweet and dairy-free. And without egg. And paleo friendly. And vegan, now that I think about it, which is shocking for this devout carnivore. And low carb, gluten free, grain free and sugar free, of course. Wow, this recipe actually meets 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 it is good or not. Oh yes, it is. It is rich, creamy and chocolatey, with a touch of cinnamon and smoked chipotle. It is also very easy to do. Did I mention that it is spicy and sweet? Oh yeah, I said that at first, right?

I seem to really like recipe challenges these days. My friends in California avocados I recently put my creativity on ice cream to the test for California Avocado Month (which is June… I just did!). They sent me another shipment of their beautiful fruit and asked me to be creative with ice cream recipes involving avocados. I was totally on board, partly because I love a challenge and partly because I love ice cream. But he really was on board because who doesn't want 24 perfect avocados to come to his door? If true. You can buy me a box of avocados and I'm not ashamed to admit it.

I certainly knew you could make avocado ice cream, but I had never tried it myself. I am quite happy with my usual ice cream methodology: cream, egg yolks, sweetener, add your favorite flavors, whisk, freeze, eat. But for the price of a box of California avocados, I can be persuaded to change my routine. They really make a terrific base for ice cream as a result. That creamy meat turns into a thick, egg-free "custard" that shakes quickly and easily. And it stays thick so it never gets too dripping as it melts. Add a little chocolate and spices, and you've got a sweet vegan spicy dairy-free sweet, paleo vegan, low carb, gluten free, sugar free and sugar free. Try saying that 10 times fast!

Die for gluten-free waffle cones? With a few tweaks, I think these could be low on carbonation! I am planning to try it soon …

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Thank you very much to California Avocados for partnering with me to bring you this delicious recipe that meets all dietary restrictions that have been invented.

Mexican avocado and chocolate ice cream

Longing for a delicious and cold summer? This low carb chocolate avocado ice cream will blow your mind. A little cinnamon and spices are very useful …

Servings: 3 cups

Calories: 278 kcal


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

  2. Remove from the heat and add the chopped chocolate. Let stand 4 minutes until chocolate melts, then beat 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 chilled, at least 2 hours.

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

Recipe Notes

Servings 6. Each serving has 4.16 g of NET CARBOHYDRATES.

Dietary energy: 278 kcal Total fat: 25.74 g Calories from fat: 231 Cholesterol: 1 mg Carbohydrate: 12.19 g Total dietary fiber: 8.03 g Protein: 3.06 g

avocado chocolate ice cream mexican

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