We were pretty skeptical about the idea of making ice cream with avocados but decided to take the plunge. Boy were we pleasantly surprised when we tweaked Dr. Gundry’s recipe to make this Sugar-Free Caffè Mocha Ice Cream!
Split one of our Chocolate Mug Cakes and top with a scoop of this ice cream for a truly decadent dessert (serves 2).Print
Rich and creamy Sugar-Free Caffè Mocha Ice Cream
- 1 can (~14 ounces) full fat coconut milk
- 1/3 cup Swerve Granular Sweetener
- 1 tbsp plus 2 tsp dark roast instant coffee powder
- 2 tbsp high quality unsweetened cocoa powder, packed and leveled
- 1 bar Lily’s Original chocolate (55% cocoa), broken into individual squares or roughly chopped
- 1 tsp pure vanilla extract
- 2 ripe avocados, peeled, pitted, and roughly mashed
- Optional garnishes: chopped nuts, Lily’s sugar-free chocolate chips, ground cinnamon, coconut flakes, etc.
Ahead of Time
- Prepare bowl and paddle from ice cream maker by freezing 12-24 hours prior to making ice cream.
- Prepare storage containers by freezing at least an hour prior to making ice cream mixture.
Prepare the Mixture
- Add coconut milk, Swerve, coffee powder and cocoa powder to a medium, heavy bottom saucepan and warm over medium-low heat, whisking regularly to incorporate all ingredients and prevent burning. Once mixture is warmed and sugar and cocoa powder have dissolved, remove from heat.
- Add the chocolate bar pieces and let sit 1-2 minutes, then stir to incorporate melted chocolate.
- Add avocados, vanilla extract, and 1/3 of the chocolate mixture to a food processor and pulse to incorporate and smooth out the avocado. Starting with only part of the mixture prevents stray chunks of avocado in the final product.
- Add remaining chocolate mixture and blend until silky smooth. It will look like a thin pudding.
- Pour into a bowl just big enough to hold the mixture, cover tightly, and refrigerate for 3-4 hours or until thoroughly cooled (more of a mousse consistency than pudding).
Churning and Storing
- Slowly add mixture to prepared ice cream maker and churn until thick and set (20-30 minutes). Once set, it should be the consistency of soft-serve ice cream.
- If you can’t wait, serve immediately. It’s really, really good. However, we recommend holding out for another hour or two and letting the ice cream firm up a bit more in the freezer.
- Store in a glass or metal container with little or no head space between ice cream and lid. Covered Pyrex bowls and rectangles are awesome for this. Place plastic wrap or parchment directly on top of ice cream to minimize ice crystal formation. Keep in the back of freezer to avoid temperature fluctuations.
The original Dr. Gundry recipe says you can freeze without an ice cream machine by pouring cooled mixture into a glass, metal, or ceramic dish (like a loaf pan) and stirring every 30 minutes until set. We have not tried this method because we lack the necessary patience and discipline. Also, we love our ice cream machine…but mostly it’s the patience and discipline issue.
Lily’s 70% Extra Dark Chocolate Bars, 85% Extremely Dark Chocolate Bars, 70% Dark Chocolate Salted Almond Bark, Baking Chips and Baking Bars are vegan, but we have not tried this recipe using vegan chocolate products.
Stored coconut milk ice cream sets like a brick, it’s a sad fact of life. Let the container sit at room temperature for 10-20 minutes before attempting to scoop. For best results, place ice cream scoop or spoon in a mug of hot (but not boiling) water to heat before scooping.
- Serving Size: 1 scoop
Keywords: ice cream, sugar-free, dessert, Gundry avocado ice cream