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This Keto Mint Avocado Ice Cream is incredibly creamy, thick, and minty! You will love the speckles of peppermint chocolate!
Say what? Avocado ice cream? Doesn’t that taste like frozen avocados or something? Surprisingly, no! This ice cream has the creaminess and thickness of the gelatos in the best ice cream parlors out there! Truly. And thanks to a high-quality peppermint extract it tastes minty fresh with just the smallest hint of avocado flavor.
To tell you a secret, I made this ice cream for my kids and they had no clue that it’s made with avocado. It is now their new favorite ice cream!
Is this ice cream keto-friendly?
Of course! It is made with heavy cream, low-carb almond milk (you can also you another low-carb milk), melted, sugar-free chocolate chips, erythritol, and allulose. None of these products will raise your blood glucose!
Though avocado is a fruit, its carbs are mostly fiber, and it has a very low glycemic index.
Why add avocado to keto ice cream?
In addition to being a low-carb fruit, avocado makes ice cream richer and creamier. Since we don’t want to use any additives in our homemade ice-cream, it can be difficult to emulate the super-thick ice creams you find in stores and parlors. Avocado, thanks to its silky-creamy texture and high-fat content, really helps with upping the keto ice cream game.
Additionally, avocados give ice cream a beautiful pale green color, which works just perfectly for a mint ice cream. No dyes or coloring needed to make this frozen baby look minty!
Last, but not least, I always like to make my foods as healthy as possible, and avocados are a true super food! There are filled with a variety of minerals and vitamins, like magnesium, potassium (who needs bananas!), vitamins C, E, and K.
How to make avocado ice cream!
You will need a blender and ice cream churner for this recipe. For the cream, simply combine the avocados, cream, milk, sweeteners, and peppermint extract in your blender until smooth. Pour this mixture into your ice cream maker and churn according to manufacturer’s instructions.
In the meantime, prepare the sauce for the ice cream speckles. Heat coconut oil in a saucepan and then melt the chocolate chips. Add peppermint extract and done!
When the ice cream looks about ready, slowly pour in the chocolate sauce. The chocolate will instantly harden and result in delicate chocolate speckles throughout the ice cream. So good!
Tips for making the creamiest, minty avocado ice cream!
Avocados. Pick two medium-sized, ripe avocados. Hass avocados work great. If your avocados are large, you may want to use only 1 1/2. Pit and scoop the flesh into your blender. Remove any brown bits if present.
Peppermint extract. There are many brands of peppermint extract on the market. If you have a favorite, go ahead and use that one. Personally, I like Cook’s Peppermint Extract. Not only is it organic, but it also doesn’t have that chewing gum mint flavor I have found in some other brands.
Allulose. I love adding allulose to my ice cream recipes because it keeps even frozen desserts creamy. If you don’t have allulose on hand, you can substitute with powdered Swerve Sweetener or another low-carb sweetener, but it will make your ice cream harder after freezing. Also, do not increase the amount of allulose in this recipe, as too much of it can actually prevent the ice cream from solidifying. That’s why I use a combination of allulose and Swerve Sweetener.
Churning. Yes, you will need an ice cream maker for this recipe. This will prevent large ice crystals from forming and whips air into the cream mixture, resulting in the smooth and rich flavor we desire! I use this machine and it has worked well for me for over six years now. The avocado ice cream will come out thick and creamy, with soft-serve texture. It will become firmer after freezing it for 2 hours.
Creamy, minty, good!
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MORE KETO-FRIENDLY ICE CREAM RECIPES
Keto Mint Avocado Ice Cream
- Add all ingredients to blender and blend until smooth.
- Pour the mixture into the canister of an ice cream maker and churn according to manufacturer’s directions. (It takes about 20 minutes with my machine for the ice cream to reach soft-serve texture.)
- While ice cream is still churning, prepare chocolate. Melt coconut oil in small saucepan over medium-low heat. Turn off heat, add chocolate chips, and stir until completely melted. Stir in peppermint extract.
- When ice cream looks about done, slowly pour in chocolate sauce while machine is still churning. Churn for 5 more minutes until speckles of chocolate are distributed throughout ice cream.
- Serve right away or freeze in airtight container for 2 or more hours for firmer consistency. Remove from freezer 10 minutes before serving.