Chocolate Chunk Avocado Ice Cream

Who knew that this chocolate avocado ice cream could be so creamy without a drop of regular milk or cream? No granulated sugar, either. Thank you to California Avocados for helping me share this recipe with you.

We racked up plenty of “firsts” this past weekend. The first weekend in our new eastside Seattle community as a family, the first visit with my parents in our new hometown when they came over from Victoria to see us, the first Father’s Day spent with my Dad in 22 years (living in separate countries will do that), the first birthday celebration with my mum in a long time and M’s (our eldest son) first tournament with his new soccer team. Whew!

The other “first” this week was the first pool day of the season. Even though we are now in a cooler climate (no more 90- and 100-degree Utah days for this Pacific Northwest-blooded gal), summertime weather has arrived and my boys want nothing more than to spend every waking minute in the water. Pool days mean two things: happy kids and ice cream treats. Because, really, who can resist a dish or cone full of softened, dripping ice cream on a hot day?

When my friends at California Avocados challenged me to come up with an ice cream recipe using avocados as the star ingredient, I was more than ready to pull out the ice cream maker and set to work. There’s something exciting about discovering a brand new way to use an ingredient that you’ve loved forever. I’ve know for awhile that California avocados can be used as healthy fat replacements in baking, standing in for more traditional ingredients such as butter and oil. But ice cream? My brain hadn’t traveled that far yet.

I always forget how easy it is to make ice cream. For this recipe, I blended together 5 ingredients, chilled the mixture for a couple of hours, then processed it in the ice cream maker before throwing in some chunks of chocolate to finish things off. Instead of cream and whole milk, I swapped in avocados and unsweetened almond milk (you could also use coconut milk). Maple syrup replaced the usual portion of granulated sugar.

You won’t believe the creaminess of avocado ice cream until you experience it for yourself. The blender mixture comes out perfectly thick; then, once processed in the ice cream maker, the texture of the chilly mixture rivals any premium ice cream you can buy. Since California avocados are in season through September, I’ll be making this ice cream over and over again until then!

Other health avocado recipes:

Cookin’ Canuck’s Quinoa Avocado Breakfast Bowl
Cookin’ Canuck’s Avocado Curry Rice Noodles with Shrimp
Sally’s Baking Addiction’s Blood Orange, Avocado, Quinoa & Kale Salad
Goodie Godmother’s Vegan Breakfast Enchiladas
Away From the Box’s Stuffed Avocado

If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.

Chocolate Chunk Avocado Ice Cream Recipe

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Nutrition Facts
Serving Size	½ cup |
Amount Per Serving	As Served
Calories 404kcal Calories from fat 211
% Daily Value
Total Fat 23g	35%
Saturated Fat 7g	35%
Transfat 0g
Sodium 116mg	5%
Carbohydrate 54g	18%
Dietary Fiber 13g	52%
Sugars 35g
Protein 6g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

Preparation 2 hours 20 mins

Total Time 2 hrs 20 mins

Chocolate Chunk Avocado Ice Cream…Your family will never guess that avocado is what makes this ice cream so creamy! Healthy fats and natural sweeteners. 202 calories and 9 Weight Watchers SmartPoints

Serves Makes 3 cups     adjust servings

Ingredients

• 1 1/2 California avocados, pitted and peeled
• 1 3/4 cups unsweetened almond milk
• 1/4 cup + 2 tbsp unsweetened cocoa powder
• 1/4 cup + 2 tbsp pure maple syrup
• 1 tsp vanilla extract
• 2 oz. dark (60%) chocolate, roughly chopped

Instructions

1. Place the bowl of an ice cream maker in the freezer for at least 24 hours, or according to manufacturer’s directions.
2. Place the California avocado and almond milk into a blender and puree until smooth.
3. Add the cocoa powder, maple syrup and vanilla extract. Blend until smooth, scraping down the sides of the blender as needed.
4. Transfer to a large measuring cup with a spout, cover and chill for 2 hours.
5. Pour the avocado mixture into the ice cream maker and process until the ice cream reaches the desired consistency. In the last 5 minutes, add the chopped dark chocolate.
6. If you would like the ice cream to be firmer, transfer to a freezer-friendly container and place in the freezer. Before serving, leave on the counter to defrost until easy to scoop.

by From the kitchen of cookincanuck.com

Recipe Notes

Weight Watchers Points: 9 (SmartPoints), 6 (Points+), 4 (Old Points)

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