Who knew that this chocolate avocado ice cream could be so creamy without a drop of regular milk or cream? No granulated sugar, either. 202 calories and 6 Weight Watchers Freestyle SP. 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
Chocolate Chunk Avocado Ice Cream Recipe
- Place the bowl of an ice cream maker in the freezer for at least 24 hours, or according to manufacturer’s directions.
- Place the California avocado and almond milk into a blender and puree until smooth.
- Add the cocoa powder, maple syrup and vanilla extract. Blend until smooth, scraping down the sides of the blender as needed.
- Transfer to a large measuring cup with a spout, cover and chill for 2 hours.
- 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.
- 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.
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