About
This no-churn chocolate Keto ice cream recipe might just be something you want to keep to yourself… It’s subtly sweet and has a silky smooth texture thanks to blending the avocado and whipping the cream beforehand. The result is more like a frozen stracciatella mousse which is both light and satisfying! And did I mention it’s gluten-free too?!
At 4g carbs per scoop (75g/ 2.6oz serving), this is a guilt-free Keto ice cream perfect for any occasion or sunny day! Now that’s a Keto avocado recipe we should all get on board with!
What is cocoa mass?
Pure cocoa mass is also known as cocoa paste or cocoa liquor. It's a nutrient-dense mass made from the cacao bean and is bursting with antioxidant flavonoids.
If you don't have pure cocoa mass, you can use stevia-sweetened dark chocolate instead.
The sweetness of your ice cream can easily be adjusted to your liking by adding 20-50g more sweetener of choice or using stevia-sweetened dark chocolate in place of the cocoa mass paste.
Can I make this recipe vegan?
To make this Keto ice cream recipe with avocado vegan, you may substitute the dairy whipping cream for coconut cream and whip in the same way.
Do I have to use peanut butter?
Not if you don’t want to! You can use any nut butter of your choice. Or another variation of this recipe could be to swap out the peanut butter for unsweetened desiccated coconut for a bounty-esque flavour.
Hints and tips for your Keto avocado ice cream.
If you prefer not to have chocolate flecks, ensure the cream is at room temperature before whipping. The cold of the cream and the warm chocolate will cause the chocolate to cool and separate forming irregular shavings of chocolate.
As it’s a no-churn recipe, it will freeze quite solidly if left overnight. Just take it out from the freezer and leave it at room temperature for 10 minutes before serving.
Ingredients
- 10 fl oz whipping cream, not whipped
- 85 g erythritol granulated nkd living
- 1 teaspoon vanilla extract, pure
- 1 tablespoon cocoa powder, unsweetened
- 2 oz cocoa/cacao mass/paste/liquor
- 9 oz avocado, black skin (hass)
- 2 oz 100% peanut butter
Instructions
- Add the cream, erythritol, vanilla extract and pinch of salt to the bowl of a stand mixer with a whisk attachment. Whisk the mixture until thickened, but still quite loose. Then, use a sieve to sprinkle in the cacao powder and gently fold into the cream.
- In a bain-marie over medium heat, melt the cocoa mass (or dark chocolate if using). Let cool ever so slightly before carefully folding into the cream mixture. As it mixes into the cream the chocolate will separate creating tiny chocolate flecks like stracciatella gelato.
- Add the avocado to a food processor/blender. Blend until completely smooth. Add the blended avocado to the chocolate cream mixture and fold through until well combined.
- Pour into a freezer-safe container and drop in the peanut butter. Give it a swirl and sprinkle more cocoa shavings on top. Leave to freeze for 4-5 hours before serving.
Nutrition Facts
- Servings: 10
- Calories: 198.8kcal/829.5kJ (per serving)
- Fat: 18.7g (per serving)
- Carbs: 4.8g (per serving)
- Protein: 3.5g (per serving)
