It has taken me a while but I’ve done it. I have finally stuck my fav savory food item into my favorite dessert.
Hello avocado ice cream!
Creamy, dreamy, nutritious, low sugar, high protein… did I say creamy? But like really, this ice cream is silky smooth!
I honestly cannot believe it’s something that is totally good for you. It’s basically a very balanced breakfast smoothie masquerading as dessert. I’m disproportionately excited for this.
Watch me proceed to have ice cream nightly for the next N years. See y’all circa 2050 when I’ve gotten tired of this and ready to experiment with a different evening dessert.
Let me know what you think!
PS. The “recipe” is extremely forgiving, which is why I left a thousand tweaks. Feel free to experiment with your ingredients and let me know!
PPS. I find it somewhat fitting that the only photos I got for this ice cream were in a green kiddy bowl. Hat tip to the glorious green fruit!
Small-batch Chocolate Avocado Protein Ice Cream
Equipment
- Blender or food processor
- (Optional) Ice cream machine see notes how to get around
Ingredients
- 1/2 ripe avocado (about 75 g, measured just the edible parts) see recipe notes for avocado substitutes
- 1/2 ripe banana, or 1/4 cup water/milk/nut milk (60 g) if you use water/milk, increase sweetener
- 1/2 cup water/milk/nut milk (120 g) I use unsweetened almond milk
- 1-2 tbsp granulated sweetener, or sugar (12-24 g) adjust to taste, I used lakanto sweetener
- 1 tbsp cocoa powder (6 g)
- 1 scoop vanilla or chocolate protein powder (30 g) not unsweetened, I used whey protein but you can use plant-based
- 1/4 tsp xanthan gum optional, but will make your ice cream extra creamy
Mix ins
- about 1/4 cup (optional) chopped chocolate, nuts, brownie/cookie pieces, etc.
Instructions
- Add everything but xanthan gum in a blender or food processor (stick to the order listed) and blend until completely smooth. Add a pinch of salt and a drop of vanilla if desired. These are optional.
- Add xanthan gum and blend again until a very thick smoothie is formed. You could just eat this soft-serve honestly.
- Churn in an ice cream machine per machine instructions. See notes if you don't have an ice cream machine. Stir in optional mix-in if using.
- Eat like you would any light (high protein) ice cream, thaw for 5-10 min before scooping, etc. I just microwave for 5-10 seconds and it's perfect!
Notes
- How to make this without an ice cream machine: Make the cream from step#1 and pour it into ice cube molds, freeze. When ready to consume take however many cubes you want and blend it into soft serve. It is AMAZING.
- Alternatively, make the cream from step#1 and pour it into a container and freeze for a few hours, taking it out every 30 min to churn by hand to prevent ice crystals forming. Enjoy!
- This recipe makes a whole pint. The nutrition info is based on unsweetened almond milk and no mix-ins.Â
- How to substitute the avocado if you don’t have it: Instead of 1/2 avocado use
- 1/2 ripe banana or 1/4 cup applesauce / pumpkin puree / milk, plus
- 1 tbsp nut/seed butter or 2 tbsp cream cheese or (coconut) cream (dairy free if desired)