Ahhh, I-scream.
That’s what I felt like doing when I finally nailed this recipe. I often set a goal or two when making a recipe. It can be anything from ‘make it under four tablespoons of sweetener’ to ‘don’t use coconut milk’, both of which just happen to have been my goals for this concoction.
This creation started out with random jottings of how much fat was in a can of coconut milk in relation to the fat grams in an avocado or a tablespoon of coconut oil.
You see, I do love and use coconut milk (the canned variety), but I still don’t fully trust it. The only full-fat versions I have found all contain guar gum, which I abhor, and the homemade variety lacks the thickness that I seek. I’m also on high alert for BPA, though I know there are ‘BPA-free’ varieties.
To be honest, I’m suspicious of the entire food industry, but that’s another post.
Essentially, what I wanted to do here was create an ice cream using my own homemade milk. After many failed trials employing anything from beans to arrowroot, I called upon my old friend, the avocado.
In studying some of my prior posts, I can tell that many people are turned off by the addition of avocados to sweets. You need not be.
I have found that the key to hiding the taste altogether is to choose avocados that are only slightly soft, even a bit under-ripe. The flavor is then completely masked by whatever is added to it, leaving you with a rich and creamy treat that you know is healthy, but that tastes sinful (sorry to be so dramatic) :-)!
Dairy-free chocolate ice cream that gets its richness from avocado!
- 2 avocados slightly soft, even a bit under-ripe
- 3/4 c. milk of your choice
- 2 T. coconut oil melted
- 4 T. raw honey or maple syrup
- 2 T. cocoa powder
- 1/8 t. sea salt
- 1 t. vanilla
- Process or blend all of the ingredients until smooth and well combined.
Process in an ice cream maker until it reaches your desired consistency.
Nutrition facts are based on using unsweetened almond milk and honey. WW SmartPoints: 15
Inspired by this recipe
Optionally, you can add in chocolate chips, nuts, and homemade marshmallows to make your own rocky road!….just a thought.
My true test with sweets is often if my oldest daughter will eat it. She absolutely loved this recipe!….as we all did. If she can’t detect the avocado, I’d bet no one can.
What’s your favorite way to eat ice cream?
monika says
Won’t the mixture turn into a brick if we just freeze it and forget it?
Great recipe but I worry about the brick…
Sara says
I just made this today cause it was getting hot in here and my avocados are getting soft. XD
Even though the mixture hasn’t been churned it already tastes heavenly!!! Since I didn’t have nay nut milk at hand, I used full-fat coconut milk. The resulting mixture has a slightly coconut taste but I didn’t mind it. 🙂 It is currently in the fridge now and I can’t wait to try some of it tomorrow! Thanks for sharing this recipe on your blog! 🙂
Lauren says
That’s great Sara, I hope you enjoy it! 🙂
KE says
I’d love to see your mint chip recipe! I made chocolate again yesterday… used one (big) avocado and a little more than 2 T chocolate and it was PERFECT! I want to eat some for breakfast. It was definitely the size of my avocados. 🙂
KE says
Oh yeah, one more thing. I tried adding orange oil to neutralize the avocado taste a bit in my first batch. It was REALLY good with the chocolate flavor. I also tried adding mint oil, and that wasn’t bad either. I need to try the chocolate again with one avocado.
Lauren says
Hi KE,
I’m glad you liked the recipe, and that you found changes that suited you. The only other flavor I’ve tried is mint chocolate chip. The pistachio sounds delicious though, I just can’t do almond in any form. Thanks for your feedback! 🙂
KE says
Hi again! Just wanted to say thanks for the great recipe. The butter worked fine. The first time I made this (a couple days ago) it was great – the only thing I would improve on was the strength of the avocado taste. I think it may have been because I used two very large avocados (or maybe they were too under ripe). I am going to try one next time. The texture was awesome, though! I tried making pistachio today. I used this recipe as a base with one large avocado, left out the cocoa powder, and added 1/2 tsp of almond extract and a few pistachios to the blender (then added more pistachios to the ice cream later). It turned out pretty good. Do you have a recipe for pistachio posted somewhere? Thx again Lauren!
KE says
Thanks so much for the quick reply. I can do butter. 🙂
KE says
Hi Lauren,
I have a coconut allergy so I’m wondering if you have any ideas for a sub for the coconut oil. Other than that, this looks like something I can have despite all my allergies and I can’t wait to make it! Thanks so much for posting this!
Lauren says
Hi KE,
Butter would be the next best substitute! I hope you enjoy it if you try it! 🙂
Pam says
My daughter can not stand the taste of coconut at all. I have found that coconut milk does not have much coconut flavor to it but she is a bit unwilling to risk it. I saw the post to substitute with butter. My question would be, can it be vegan butter? We no longer use any animal products, so I am reluctant to use real butter.
Lauren says
Hi Pam,
I’m not sure, as I’ve never worked with vegan butter. My guess is that it would be okay though!
Alix says
Wow just gave this a shot tonight and it was so good! I only used three spoons of raw honey and it was sweet enough. Thanks again 🙂
Lauren says
That’s awesome Alix, thanks for your feedback!
Beth says
Are you transitioning to a Paleo diet?
christine says
Thank you for posting a recipe without coconut milk. I miss the taste of real ice cream (without coconut cream) and I’m excited to try this recipe.
By the way, when we do use canned coconut milk, we use this one (no fillers or thickeners) from our local Natural Grocers: http://www.amazon.com/Natural-Value-Coconut-13-5-Ounce-Containers/dp/B000LKVIEG/ref=sr_1_10?ie=UTF8&qid=1377362860&sr=8-10&keywords=coconut+milk
Lauren says
Thank you Christine! I’ll keep that brand in mind. 😀
mer p says
I couldn’t agree more. one of the hardest things about everything paleo is that neither my husband nor I can stand the flavor of coconut 🙁
This recipe is also a fantastic base for any chocolate based ice cream you love (as lauren mentions) may I recommend a bit of hazelnut extract and some toasted & salted chopped hazelnuts on top? Yup, it become nutella ice cream!
Adrienne @ Whole New Mom says
Sharing on FB right now – YUM!
Lauren says
Thank you! 😀
Claire says
Yum, looks delicious! By the way, I use the brand Real Thai coconut milk, it doesn’t contain any gums or additives, just coconut. Also, I think Aroy-D is just coconut with no additives too.
Heather @Gluten-Free Cat says
Ooh, you’re killing me here. I don’t know where I’d fit an ice cream maker, but I’d sure love to make this!!!
Lori Callahan says
Just wanted to tell you I made this AGAIN last night…..you will laugh….but I ate this with store bought plain corn tortilla chips….the salty with the chocolate…yummm….it was like having ice cream with a broken waffle cone. Sounds strange, but I have been 6 years now without treats like these….don’t be afraid to experiment!!!!
Lauren says
Oh my gosh, I totally get it. I love vanilla ice cream with saltines for the same reason!! Again, I’m so happy that you enjoy the ice cream! Thanks for sharing your experiences. 😀
Erin @ Texanerin Baking says
Well I love avocados in sweets! 🙂 The chocolate always covers it up so why not?
And this ice cream looks amazing! Love how healthy it is.
Lizzy Allan says
Wow, ice-cream with avocado – what an awesome recipe!
Lori Callahan says
I couldn’t wait to comment on this recipe. I have so many food allergies that I have made many different recipes from many different things. This by FAR the BEST version of an ice cream I have made. I used unsweetened Coconut Milk Beverage(not canned) as I was out of Almond milk. Lauren’s insistence about the under ripe avocados will be appreciated when you taste the final product. Having made so many different versions of ice cream I want to point out that the precise measurements given need to be respected. It is evident that Lauren spent MAJOR time getting this right. When I tasted the batter before putting it in the ice cream maker, I almost stopped right there. That’s when I realized I wanted to make sure others understood the need for the less than ripe avocados. The batter alone could be used for a creamy pudding. My gluten free, soy free, egg free, dairy free, peanut free freaky adult onset food allergic body and soul thank you!
Lauren says
This is one of the best, if not the best, comments/compliments I’ve ever received! Thank you so much for your thoughtful words Lori. I’m so happy you enjoyed the recipe! 😀
Emily says
Wow this looks great, I will have to make it soon.
Anyone can enjoy vegan food if they have the right recipes like the ones here:
http://dietingstory.com/fat-loss-factor-review/
There are some amazing vegan desserts there amongst other stuff…
cindy says
this is definitely a must try…..
im off to the market for just the right avocados….
thanks for the share!
stephanie says
Just made this, can’t wait to see how it turns out!!! The batter is YUMMY! 😀
Lauren says
Lol, can’t wait to hear what you think Stephanie! 😀
Amber says
Wow, that does look perfect, Lauren. Great job!!! Love using avocado with chocolate. I have to say, it makes for a very rich, creamy texture.
–Amber
Davida @The Healthy Maven says
Is it too late in the season to buy an ice cream maker? I seriously need to make this!
Lauren says
It’s never too late for ice cream! 😀
Gabby @ the veggie nook says
What a great recipe! I tend to be skeptical of the food industry as well- I just figure I will do what I can accept that that is ok 🙂
This recipe is wonderful! Good tip on the avocados- I have tried using too ride avos in sweet things and the result is horrendous!