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

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 4

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories430
Total Fat40g
Saturated Fat27g
Cholesterol80mg
Sodium35mg
Total Carbohydrate79g
Dietary Fiber10g
Sugars2g
Protein7g