Healthier Chocolate "Ice Cream"

This recipe calls for the use of an ice-cream maker, but not having one isn’t a deal-breaker. Instead of using an ice-cream maker, you can stir the mixture in the bowl every 30–45 minutes while it cools in the refrigerator.

Serves: 4Hands-on: 40 minutesTotal: 12 hours 40 minutesDifficulty: Easy

Serves: 4


  • 1 large ripe avocado
  • 1 cup full fat canned coconut milk
  • 1 cup heavy cream
  • 1 tsp. vanilla extract
  • 1 cup unsweetened cocoa powder
  • 1 cup granulated erythritol


  • Cut avocado in half and scoop out contents into a medium bowl. Add coconut milk, heavy cream, and vanilla extract to the bowl. Beat mixture until smooth.
  • Add cocoa powder and granulated erythritol and beat until smooth.
  • Store in a metal bowl in the refrigerator for 6–12 hours, then put mixture into an ice-cream maker, following manufacturer’s instructions for use.
  • Serve immediately or store in the freezer until ready to serve.