This avocado ice cream is so thick, rich, and creamy, you won’t believe it is low carb! Made with just 5 ingredients, it’s sugar free, egg free and can be made without an ice cream maker! 3 grams net carbs per serving.
Avocado Ice Cream
Growing up, the thought of adding vegetables to desserts would have seen my running the other way. I could not think of anything worse than having a delicious brownie or chocolate cake that had something green hidden in them. I was under the assumption that it would taste like vegetables and in my books, that was a no-go zone.
A few years ago, my friend introduced me to the wonders of using avocado for sweet recipes. They convinced me that it would be impossible to detect, and it would transform my classic desserts. I was extremely skeptical, as I tend to reserve avocados for toast. To give my friend the benefit of the doubt, I did try it out in the form of brownies. Not only was the avocado undetectable, but it also gave them an even fudgier texture. I had to continue the avocado trend and was thrilled with my next experiment- Ice cream!
I’ve been meaning to share an avocado ice cream recipe for quite some time. You can probably tell by eating an avocado how creamy and rich it already is, so adding it to ice cream is a no brainer! Now, this ice cream may look incredibly fancy but I promise you it is so easy to make!
No eggs and no sugar are needed, but you’d never tell. The texture is rich, creamy, and melts in your mouth. It’s sweet with a lovely mint and vanilla flavor, with NO taste of avocado at all!
What I love about this ice cream is how it can be made with or without an ice cream maker! I went the easy route and used my ice cream machine but I also love the classic no churn way!
How to make avocado ice cream
- Avocados– Firm but ripe avacados. I prefer Hass avocados, as they have a creamier texture.
- Coconut milk– Full fat and canned coconut milk. Do not use coconut milk from a carton.
- Granulated sweetener of choice– I used allulose, but erythritol or monk fruit sweetener can be used.
- Mint leaves– Fresh mint leaves.
- Heavy cream– Also known as double cream or thickened cream.
Start by blending together your avocado, coconut milk, sweetener, and mint leaves until combined. Add in the heavy cream and blend until smooth. Pour into a bowl and refrigerate it for 3 hours. After 3 hours, add it to an ice cream maker and churn it as per the machine’s instructions.
Place the ice cream in the freezer for 30 minutes, before scooping and serving.
Can I make this without an ice cream maker?
For a no churn avocado ice cream, place the chilled mixture into a loaf pan and place it in the freezer. Every 30 minutes, stir the mixture until it becomes extra thick.
Tips to make the best keto avocado ice cream
- If the ice cream has some chunks in it, run the mixture through a sieve before refrigerating it.
- Feel free to add some chocolate chips or nuts for some added texture.
- For a chocolate avocado ice cream, add 1/4 cup of cocoa powder to the mixture before blending it all together.
Storing homemade ice cream
- To store: Avocado ice cream should always be stored in the freezer, covered. If your ice cream maker comes with a portable container, keep it stored in that. Alternatively, you can use a freezer friendly container.
More keto ice cream recipes to try
Avocado Ice Cream
- In a high speed blender, add all the ingredients and blend until completely smooth.
- Transfer into a bowl and refrigerate for 3 hours, to thicken and chill.
- Place the chilled avocado ice cream mixture into an ice cream maker and churn as per the instructions. Alternatively, you can transfer it into a freezer friendly container and place it in the freezer. Mix every 30 minutes, to ensure it doesn't ice up.
- Let the frozen ice cream sit at room temperature for 15 minutes, before serving.