Homemade Chocolate Avocado Ice Cream that is so super easy to make, velvety and incredible! You won’t even taste the avocado but will love the chocolate creaminess! (Thanks to California Avocado Commission for sponsoring this post!)
I think I can easily say that I’m cheap. I’m probably the last person in the world to own an ice cream maker. 😉
It’s been on my list for months and months. Well, years actually. And I LOVE ice cream! I practically grew up on ice cream. My dad had his very own ice cream bowl that was gigantic. He ate ice cream every. single. night. I say it in past tense but really I mean he EATS it every. single. night. It’s practically part of his nighttime routine, to eat a huge bowl of ice cream for dessert.
I think his favorite flavor is Rocky Road, but he’s not very picky. 😉 My boys are also on the not-so-picky ice cream list. Actually, their favorites are the plain kinds. My 5 year old, Brock likes vanilla and my youngest, Tate’s favorite is chocolate.
But I digress… the big news? I got an ice cream maker!!! Finally! California Avocado Commission sent me an awesome Cuisinart 2-quart ice cream & frozen yogurt maker. I love it! I’ve made ice cream just about every day since I got it! I’ve had some failures and I’ve had some successes too.
Today, I’m sharing one of the successes that came out absolutely amazing. You guys. Look at these pictures. Would you ever be able to tell that this gorgeous ice cream has avocado in it?? Yep. It sure does!
I’m a huge California Avocado fan, if you couldn’t tell from all the avocado posts I’ve been sharing lately. But I think my favorite way to use them, is to put them in desserts or other sweets. Muffins, parfaits, truffles…yummy! But have you tried adding them into ice cream? You can’t taste it at all and it adds so much creaminess and richness. It also adds potassium, vitamins, and minerals, too. Score!
I made this chocolate avocado ice cream healthier by using fat free evaporated milk, 1% milk instead of whole and by using Truvia’s sugar substitutes. It has all of the flavors of full-fat ice cream but half the fat and calories. Plus the creaminess of California Avocados in every bite! This Chocolate Avocado Ice Cream is calling out to you to make this summer!
- ½ cup unsweetened cocoa, Dutch process preferred
- ¼ cup Truvia Baking Blend (or ½ cup sugar)
- 2 Tbsp. + 2 tsp. Truvia Brown Sugar Blend (or ⅓ cup light brown sugar)
- 1 avocado, pitted and peeled
- 1 cup 1% milk
- 1 (12-oz) can fat-free evaporated milk
- ½ Tbsp vanilla extract
- Combine all ingredients into blender or food processor. Blend until thoroughly combined and creamy.
- Pour into prepared ice cream maker and churn according to ice cream maker instructions (about 25-35 minutes).