This ice cream is so incredibly rich and indulgent, and it’s sugar-free too! Made with coconut milk, cacao, avocados and Hermesetas granulated sweetener, it’s a guilt-free, low-carb treat when that chocolate craving hits. Recipe made in collaboration with Hermesetas.
We’ve got something a little different on the blog for you today – a rich and indulgent chocolate treat that’s low carb and sugar-free too! My vegan chocolate avocado ice cream (or nice cream, as they like to call it!) is made with tinned coconut milk, cocoa powder, avocados and Hermesetas granulated sweetener for an indulgent treat that won’t completely blow any diet and fitness goals.
Regular readers will know I go through phases of trying to get fit (usually at the start of the year), and my enthusiasm wanes around September with the onset of poor weather and inherent desire to eat all of the carbohydrates and hibernate.
I’m currently in a ‘getting fit again’ stage, and I’m pleased to report I’ve shed half a stone in the last three weeks. My brand new Fitbit Charge 2 has arrived this minute, and it’s currently charging on my laptop as I type. Goals.
Part of my current diet plan is to follow a low carb high protein diet and exercise six out of seven days a week. I’m not going full blown keto, but I’m definitely feeling the benefits of removing refined sugar and flours from my diet. I still want a treat though, every now and again, hence I created this recipe!
Table of Contents
INGREDIENTS NEEDED FOR THIS SUGAR-FREE, LOW-CARB VEGAN CHOCOLATE AVOCADO ICE CREAM
- full-fat coconut milk – tinned is fine
- ripe avocados – they will be firm, yet will yield when pressed. Avocado helps give the ice cream a creamier texture without an overpowering flavour, plus a whole heap of nutrition.
- good quality cocoa powder – use Dutch processed if you can get it.
- Hermesetas granulated sweetener – a sugar-free sweetener perfect for cooking and baking
- arrowroot powder – to thicken the chocolate custard base.
- sea salt
- vanilla extract
- vodka, or gin – optional, but this helps the mixture from freezing too hard resulting in a softer scoop
- cacao nibs – for a delicious chocolate crunch
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HOW TO MAKE THIS SUGAR-FREE, LOW-CARB VEGAN CHOCOLATE AVOCADO ICE CREAM
Step 1: dissolve the arrowroot powder in a little bit of the coconut milk and set aside.
Step 2: place the remaining coconut milk, cocoa powder and Hermesetas granulated sweetener in a saucepan over a medium-high temperature. Stir constantly until it begins to bubble.
Step 3: add the dissolved arrowroot powder and stir continuously until the mixture forms a thick chocolate custard. Chill for several hours.
Step 4: place the cooled chocolate custard in a blender along with the avocado, vanilla, sea salt and alcohol.
Step 5: blend until smooth.
Step 6: churn in an ice cream maker, adding the cacao nibs at the end.
This ice cream is super creamy, chocolatey and incredibly delicious. I use one of those ice cream makers that you keep in your freezer until needed, and so I can whip up the mixture for the base in a matter of minutes, chill it in the fridge for a couple of hours while I nip out for a long mountain bike ride, and then churn it when I want a nice treat for dessert.
It’s a soft scoop type of ice cream, ready to eat as soon as it comes out of the machine, but you can pop it into the freezer for later if you want. Simply let it soften for about twenty minutes before you eat it.
To keep the carb content of this treat down I’ve used Hermesetas granulated sweetener.
This premium sweetener is produced by Swiss-based Hermes Sweeteners Ltd which has been on the go since 1904. They are pioneers in the production of artificial sweeteners, offering a range of products such as granulated, liquid and mini sweeteners. As a low- or no-calorie alternative to sugar, Hermesetas products help us improve our diet without having to give up the sweet things we love.
Hermesetas granulated is a tabletop sweetener based on cyclamate and saccharin, 30-50 times sweeter than table sugar. It doesn’t have an impact on blood sugar levels, so it’s suitable for diabetics.
Use Hermesetas granulated in cooking and baking replacing your usual white sugar volume (ie: one cup) with the same quantity of Hermesetas. By volume, the weight is 1/10th that of sugar so replace 50 grams of sugar with 5 grams of Hermesetas.
Visit the Hermesetas website for more delectable summer recipes.
Sugar Free Vegan Chocolate Avocado Ice Cream
Ingredients
- 600 ml full fat coconut milk
- 1 tbsp arrowroot powder
- 75 grams cocoa powder
- 20 grams Hermesetas granulated sweetener
- 1 large avocado (or two small)
- 0.5 tsp vanilla extract
- 1 pinch Shetland sea salt
- 1.5 tsp vodka (optional)
- 1 tbsp raw cacao nibs
Affiliate Links
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Instructions
- Dissolve the arrowroot powder in 80 ml of the coconut milk. Set aside.
- Place the remaining coconut milk, cocoa powder and Hermesetas granulated sweetener in a medium sized saucepan and whisk to combine. Turn the heat up to medium, and stir constantly until it begins to bubble.
- Whisk in the dissolved arrowroot powder and continue to stir until the mixture thickens into a rich chocolate custard consistency.
- Pour into a jug and refridgerate, covered, for at least two hours to chill.
- When chilled, place the mixture in a blender along with the avocado, vanilla, sea salt and alcohol, if using. Blend until smooth.
- Pour into an ice cream maker and churn until frozen, adding the cacao nibs in towards the end.
- Serve immediately or spoon into a freezerproof container and freeze until needed. Allow to soften for 20 minutes or so before serving, if freezing for later.
Environmental Information
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HERMESETAS GIVEAWAY
Hermesetas have kindly offered my UK readers a chance to win some of their product to try out! The prize consists of 12 x 300 Hermesetas mini sweeteners, 6 x 200 ml Hermesetas liquid and 3 x 90-gram jars of Hermesetas granulated sweetener worth £12 for a total prize value of £50. To enter the giveaway, fill out the Rafflecopter form below.
TERMS & CONDITIONS
This giveaway is open to UK entries only. Entrants must be age 18 or over. The winner will need to respond within 28 days of being contacted; failure to do this may result in another winner being selected.
The prize is offered and provided by Hermesetas. The prize is to win £50 worth of Hermesetas products. There is no cash alternative and the prize is not transferable.
There is no entry fee and no purchase is necessary to enter this giveaway.
The promoter (Elizabeth’s Kitchen Diary) reserves the right to cancel or amend the giveaway and these terms and conditions without notice.
Entry into our giveaways will be deemed as acceptance of these terms and conditions.
If you need some help using Rafflecopter, here’s a quick clip to show you how. Rafflecopter will pick the winner at random from all the entries received. I will be verifying entries.
Closing date is midnight (that’s 00:00 hours, 12 am on Sunday night/Monday morning) on Monday 30 July 2018 (GMT). The winner will be announced shortly afterwards.
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Take a photo and tag @tangoraindrop or use the hashtag #elizabethskitchendiary and share on Instagram and Twitter. It would make my day to see your creations!
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This is a sponsored recipe post in collaboration with Hermesetas. All thoughts and opinions expressed are our own. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories.
A Walk to the Red Rock Pool in Virkie, Shetland
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i mainly use sweetener in curries – it takes away the earthy heat
I’m diabetic so I do use sweeteners like this in my baking.
I wouldnt have thought about using avocado for icecream – I do make chocolate banana icecream though (and also thick shakes) for icecream I slice up 5 bananas and freeze them, then blitz them in the blender with cocoa powder and chocolate buttons until its smooth and serve – its delicious and naturally sweet
I’m open to anything as I’m on a diet and really missing my ice cream!
I use sweeteners in my coffee but have never thought to use them in my cooking, but what a brilliant idea, especially to cut down on sugar as I make a lot of things for my kids, will definitely be trying this from now on .x
I have used Hermesetas for years in hot drinks but it has never occurred to me to use it in baking! I didn’t even know it cane in liquid and granulated forms but I’m keen to give both a try now I know about them š
i don’t use them at all, I would love to give them a try
I use sweeteners instead of sugar in anything I can, no recipes to share tho’.
I use hermasetetas in my drinks, but rarely use in recipes but will try to in the future
I dont, but am interested in using in cooking and baking, so thank you….
aspartame is not a healthy option! It is a horrible artificial sweetener! Stir away from it!
oh my gosh I’ve heard that avocado can make for great ice-cream but never tried it, this looks so delicious! x
Do you use sweeteners like this? Nope, never! š® Will have to try however!
I do use sweeteners like this.
Avocados rule, would love to make this!
This sounds like a nice healthy alternative to help me stay cool but stick to my diet so I reckon I might give it a go.
This looks and sounds like a fab recipe, thanks for sharing!
I’m actually going to give this a go. I love chocolate and ice cream but with having diabetes and hashimoto thyroiditis I need to lose weight but treats in this weather are needed x
I use erythritol at the minute and the tip I could give is that when baking the powdered form is sooo much better and doesnāt leave you with cakes that are a bit crunchy lol. I guess granulated doesnāt melt as well as sugar does so with these Iād go for the liquid probably
i have never used sweeteners like this but am certainly going to – great post
wish I had seen this sooner as I just got an ice cream maker and am testing it out today!! Will bookmark this recipe to try š
This recipe looks super amazing and delicious and its so low in calories as well. I have never used these types of sweetener before but planning to get some to try making these yummy ice-cream.
We have those ingredients in the cupboard, very tempted to whip up a batch tonight ready for the weekend x
I use sweeteners in tea and candarel on grapefruit but not tried them in recipes…..would love to though
Yummy, I could do with some chocolate avocado ice cream right now. I don’t use any sweeteners at the moment, but I used to.
I’ve always made a chocolate cake with sweetener, but haven’t really branched out much more. Thanks for the tips!
This looks absolutely divine. I’ve never made my own ice cream before. It looks quite simple though š
Louise x
OMG this looks amazing……….need ice cream now LOL
Great way to serve avocado – always looking for ways to improve health without compromising taste
i always use sweeteners x
I only really use it in my tea so i don’t really have any recipes. That Ice cream looks amazing though š
I loooove avocados! This is also a perfect way to get rid of them before getting too ripe!
I have to admit I’m not an avocado fan at all but like this, I think I would eat the lot! You can’t go wrong with ice cream!
I will be starting to use them as I have just been diagnosed with diabetes
OK now this sounds like a delicious idea! I wouldn’t have thought you could use avocado like this! I should really be more adventurous.
Use sweetner in my drinks. Just started cooking with it and looking for hints. Interesting to read what can be done
I personally do like sweeteners but i’m a fan of avocado so i am excited to try this recipe
This sounds so good! I can’t believe you can make ice cream with avocados!
What a silky creamy ice cream! Avocados are wonderfully versatile. I’ll take a look for Hermesetas – sounds really good.
I’m not usually a fan of avocados but this does sound pretty tempting so I might need to give this a go as I’m desperately hoping to get healthier x