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 Hass avocados
- 1 cup coconut milk (from carton)
- ½ cup heavy whipping cream
- ½ cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- ½ cup erythritol, powdered
- 25 drops liquid stevia
- 6 squares unsweetened Baker’s 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. Each serving comes out to 216.17 calories, 19.38g Fats, 3.72g Net Carbs, and 3.86g Protein.
| Chocolate Chunk Avocado Ice Cream | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| 2 large Hass avocados (272 g) | 454 | 41.92 | 23.5 | 18.5 | 5 | 5.33 |
| 1 cup coconut milk (from carton) | 46 | 4.51 | 1.99 | 1 | 0.99 | 0 |
| ½ cup heavy whipping cream | 405 | 42.94 | 3.26 | 0 | 3.26 | 3.38 |
| ½ cup unsweetened cocoa powder | 98 | 5.89 | 24.9 | 15.9 | 9 | 8.43 |
| 2 teaspoons vanilla extract | 24 | 0.01 | 1.06 | 0 | 1.06 | 0.01 |
| ½ cup erythritol, powdered | 0 | 0 | 0 | 0 | 0 | 0 |
| 25 drops liquid stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| 6 squares unsweetened Baker’s Chocolate | 270 | 21 | 12 | 9 | 3 | 6 |
| Totals | 1297 | 116.27 | 66.71 | 44.4 | 22.31 | 23.15 |
| Per Serving(/6) | 216.17 | 19.38 | 11.12 | 7.4 | 3.72 | 3.86 |
Chocolate Chunk Avocado Ice Cream
Ingredients
- 2 ripe Hass Avocados
- 1 cup Coconut Milk from carton
- ½ cup Heavy Cream
- ½ cup Cocoa Powder
- 2 tsp. Vanilla Extract
- ½ cup Erythritol Powdered
- 25 drops Liquid Stevia
- 6 squares Unsweetened Baker's Chocolate
Instructions
- Scoop avocado into a bowl, then add coconut milk, cream, and vanilla extract.
- Use an immersion blender to mix this together into a creamy substance.
- Powder erythritol in a spice grinder, then add erythritol, stevia, and cocoa powder to the avocado mixture.
- Mix everything together well, then chop bakers chocolate and add into the bowl.
- 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.
