This ice cream is ridiculous. Really.. Its crazy fudgey and rich.
Stressful day? Eat this. Can’t cope with this heat wave? EAT THIS.
And eat it with zero guilt- because its made from avocados for crying out loud. YES. Healthy.
Peanut Butter Chocolate Fudge Ice Cream.
- 2 medium avocados
- 3/4 cup cocoa powder
- 1/2 cup milk (dairy or non dairy- any variety)
- 1/4 teaspoon salt
- 2 Tablespoons vanilla extract
- 1/3 cup agave (or more to taste)
- 3/4 cup creamy peanut butter + an extra 1/4- 1/2 cup to swirl in and the end.
- In a food processor, mix all of the ingredients except the peanut butter until evenly mixed.
- Use an ice cream maker as instructed to make it into ice cream. This will take approximately 15-20 minutes to thicken.
- Once the avocado mixture starts to thicken into an ice cream texture add the peanut butter and continue to let it run for another 5-10 minutes until you get the desired consistency. (Depending how thick your peanut butter is- you may need to stick your spoon into the ice cream maker to prevent big clumps of peanut butter from forming)
- Place the ice cream into a freezer safe container- By hand swirl in an extra 1/4 – 1/2 cup. (Doing this last by hand will give your ice cream visual dimension and show off the peanut butter ripple!)
- Freeze until firm. (and then of course- keep it stored in the freezer!) Once its frozen hard you may need to let it sit out for a few minutes to get pretty scoops!
- I topped my ice cream with even more peanut butter.. (crazy? no!) I did this by melting a little peanut butter with coconut oil in the microwave. (feel free to do it over the stove top too!)
Recipe Notes:
- I did not use “natural” peanut butter.. Rather I used a creamier easier to spread version. (it was organic) but it was not that super thick kind that some brands sell. Think more along the lines of “peter pan” peanut butter.. (which I don’t recommend as a healthy choice- but thats closer to the consistency of what I used.)
- If you have a peanut allergy- by all means use another nut/seed butter. Sunbutter would taste and work FANTASTIC in this recipe.
- You may be able to get away with using honey or coconut palm nectar. I used agave due to the fact that it does not have a strong flavor. I saw “blonde” coconut nectar in stores the other day..I have not tried it yet, but think it may work well in this recipe. Feel free to adjust the amount of liquid sugar you use in this recipe to taste.
- While I have not tried to make this ice cream sugar free, I suspect that the sugar might be needed. Without it ice cream typically become icy hard. Feel free to experiment though- and please come back to share your results!
-Brittany-
{ 16 comments… read them below or add one }
Brittany Angell!! I just made this, and I’m freaking out…I have found the very first ice cream that I not only love, but that is delicious! Not just, “oh wow”…but the “I need to close my blinds and lick my door and turn my cellphone ringer off, so I am not disturbed while eating this” good. Yum. You are a genius. Thank you.
Hahaha! This comment made my day!
Correction…lock my door…see this ice cream is so good, I forgot how to spell:)
Yum!!! Total winner! As always! We used maple syrup because we had nothing else and it’s delish!!!!! Thanks love. Xoxo
Hi I’m wondering if you can or how to make this without the use of the ice cream maker? Please / thank you
Natalie, I am wondering the same thing. I hope Brittany or someone else can help us out here. It is so hot and I really need to find some healthy ice-cream recipes for my family but have not room in my freezer for a conventional ice-cream maker container hence the wish to find out how to make healthy ice-cream without an ice-cream maker. Oh and this recipe looks so delish!
Without an ice cream maker, I’m pretty sure you could freeze this and simply stir every 30 min or so until it reaches the consistency you desire. It will be worth the work!!
Yes, what Cindy said ^^^ You put it in a bowl in the freezer and pull out to stir really well with a whisk every 30 minutes until correct consistency.
Making this tomorrow! Just bought a bunch o avocado this weekend, whipped up a peach guacamole and this is next.
Wow! This is some seriously delicious stuff!!! Note: I only used the first 3/4 cup of peanut butter and thought that was plenty. I’d love to know the nutritional information for this recipe… Or maybe it’s better not knowing?!
at least these calories are full of nutrients!
Thank you, Brittany! Ice cream out of avocados – total genius!!
I too would like to know the nutritional info.
This is seriously the BEST non-dairy ice cream I’ve ever eaten! Thank you for sharing this recipe!!!
I have been very leery of this new avocado in sweet dishes craze that I’m seeing lately but this may be the recipe to change my mind. I plan on trying it out but using a sugar free sweetener.. either Torani’s liquid or Swerve Powdered – if anyone has tried this, please let me know.
Thanks!
What can i do to make this if i don’t have an ice cream maker?
if ya add about 1/8 tsp of xantham powder to this, it’ll make it even creamier
This was absolutely DELICIOUS! I made it with Carob Powder as I didn’t have any cocoa and it was amazing. I also don’t have an ice cream maker so did the whole freezer for 30 minutes and whisk thing but it still froze pretty solid. Not that I really care because will I devour it anyway!
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