This no-churn keto avocado ice cream recipe is an easy-to-make, creamy, sweet, and refreshing low carb dessert that you’ll love on a hot summer day.
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Avocado ice cream ingredients
Avocado - We'll need two ripe avocados to make 4 servings of keto low carb ice cream.
Heavy cream - Use heavy cream with at least 36% fat content. For a dairy-free version, substitute heavy cream with full-fat coconut cream or coconut milk.
Keto diet friendly sweetener - I use erythritol and stevia blend from Sukrin for this sugar-free ice cream recipe.
Vanilla extract - I love my vanilla extract! What else can I say?
Lemon juice - Lemon juice will keep our ice cream with avocado fresh and green and also add refreshing lemon flavor. You can also use lime juice.
Xanthan gum - Xanthan gum acts as a thickening agent in this gluten-free keto ice cream recipe.
Booze - Brandy, whiskey (or you can use vodka) will help our sugar-free ice cream soften much faster when taken out from the freezer.
Step by step directions
This low carb keto ice cream recipe will only take 5 minutes of your time and a little bit of patience! Start making our healthy ice cream made with avocados by placing all ingredients in a tall, slim cup. It should be, however, wide enough to fit in the bell blades attachment of your immersion blender.
Then, place the immersion blender into the cup and start blending all ingredients together on high. Keep blending, moving the blender up and down, until the mixture becomes creamy and thick (around 4 minutes). You should see soft peaks forming when you lift the blender up from the cup.
Next, transfer the mixture into a glass container (I use 17x12cm/6×4-inches glass lunch box from IKEA), brownie pan, or loaf pan. Cover the container with a plastic wrap, and freeze for 6-8 hours or until frozen.
Take out our no-churn and guilt-free ice cream 10 minutes before serving to soften up a little bit. Finally, scoop the ice cream and serve topped with some crushed salty peanuts or another topping of your choice.
Low carb ice cream is perfect for summer days
You’ll be surprised, but our ketogenic ice cream recipe doesn’t taste of avocados at all! Instead, it has a very refreshing and unique taste that everyone will enjoy during hot summer days.
It does, however, freeze rock solid if you keep it the freezer overnight. But, a little bit of booze that we add to our avocado-based ice cream makes it quicker (around 10 minutes) to soften it once out from the freezer.
Does avocado ice cream turn brown
No worries, frozen avocados don’t oxidize and therefore don’t turn a brown color. Also, using a very powerful antioxidant, aka lemon juice, helps with keeping our avocados fresh and green. Even if you decide to churn this ice cream in an ice cream maker, the result will be the same – pale-green, creamy, delicious, and healthy ice cream.
Toppings variations
Crushed salted peanuts fit so well with this low carb avocado ice cream!
Cocoa nibs are another keto-friendly ice cream topping alternative.
Toasted coconut flakes for extra crunch and healthy fats.
Lemon and orange zest with some mint for a refreshing summer flavour.
Dark chocolate curls, Lily’s dark chocolate chips, or just sprinkles of 100% cocoa powder.
Top this no-churn ice cream with my KETO NUTELLA CHOCOLATE SPREAD, because who doesn’t like chocolate?!
Carbs in keto avocado ice cream
This recipe will be enough to serve four people. Each serving will have around 4g net carbs.
More keto recipes
CHOCOLATE-DIPPED SUGAR-FREE MARSHMALLOWS
GLUTEN-FREE VANILLA CUSTARD TART RECIPE
Recipe
No-churn keto avocado ice cream
Equipment
- Immersion blender
Ingredients
- 2 medium (180g) ripe avocados, chilled
- 1⅔ cup (400ml) heave cream, cold, 40% fat content is best
- 6 tablespoon powdered sweetener I use Sukrin
- 2 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ¼ teaspoon xanthan gum
- 1 tablespoon brandy, whiskey, or vodka
Instructions
- Place all ingredients in a tall, slim cup so the bell blades attachment of your immersion blender fits in.
- Place the immersion blender into the cup and start blending all ingredients together on high. Keep blending, moving the blender up and down, until the mixture becomes creamy and thick (around 4 minutes).
- Transfer the mixture into a glass container (I use a 17x12cm/6x4-inches glass lunch box), brownie pan, or loaf pan, cover with a plastic wrap and freeze for 6-8 hours or until frozen.
- Leave to soften for 10 minutes on a counter before scooping out and serving with crushed salty peanuts or another topping of your choice.
Notes
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com
Dana says
The lemon in my opinion, is not necessary-I didn't care for the flavor and the avocado will still remain green in the freezer- it's ice cream. To boost the flavor and the protein, I added a couple scoops of vanilla cupcake protein powder and I added a few ground up walnuts. I just think that this ice cream could be much better with a few adjustments and I would add so much flavor.
Anna says
Thank you for your comment, Dana! I should definitely try to add some flavored protein powder to this recipe next time I make it!!! Thank you for the tip! As for the lemon, it adds acidity to the ice cream elevating other flavors as well as keeping it green. When you make avocado ice cream, you're exposing avocados to air during blending, freezing, and thawing. If you freeze and thaw the ice cream several times, it can rapidly turn brown.
Tony says
i love the idea of using vodka 😉
Susy says
I’ll give this a try but In the picture says 4g carbs but on the nutritional facts says 7g. Which one is the correct one? I’m afraid 7g is the correct one. Lol
Anna says
One serving is approximately 7g of total carbs and 4g of net carbs.