Enjoy an easy, creamy dessert recipe with this Lectin-Free Vegan Chocolate Avocado Ice Cream with Almond Butter Swirl!
It's a dairy-free, vegan chocolate ice cream made with healthy fat from avocados, and has an almond butter swirl (or almond butter chunks, depending on the type of almond butter you use) mixed in.
Either way, swirls or chunks, you get some in every bite!
This super easy recipe takes less than 5 minutes to make with a Vitamix and the hardest part is waiting for it to firm up in the freezer.
S.A.D. (Standard American Diet) homemade ice cream usually contains dairy, cream and eggs and store-bought ice cream can contain other ingredients like these:
S.A.D. (Standard American Diet) Chocolate Ice Cream
Typical Ingredients: Milk, Cream, High Fructose Corn Syrup, Sugar, Whey, Buttermilk, Guar Gum, Gellulose Gum, Carrageenan, Alkalized Cocoa, Monoglycerides, Diglycerides, Polysorbate 80, etc.
You can enjoy this healthy dessert because it's made with clean ingredients and is raw, vegan, gluten-free, dairy-free, lectin-free, egg-free, soy-free, no-cook, paleo-friendly and contains no refined sugar.
5 Fast Facts About Coconut:*
- 2 tablespoons contain 4.6 g RDA of dietary fiber
- healthy source of medium-chain fatty acids
- can help to decrease cholesterol
- high in lauric acid
- excellent source of manganese at 60% RDA and iron at 11% RDA
5 Fast Facts About Avocados:*
- excellent source of vitamin E
- contains 25 essential nutrients
- contains 2 - 3 times the potassium as one banana
- has anti-inflammatory properties
- can help lower cholesterol levels
5 Fast Facts About Raw Cacao Powder:*
- super high in antioxidants
- promotes cardiovascular health
- contains essential fats
- can help to decrease blood pressure
- contains over 300 compounds including protein, calcium, copper, zinc and iron
5 Fast Facts About Almonds (Almond Butter):*
- helps to regulate cholesterol and blood pressure
- energy booster
- loaded with calcium and fiber
- ¼ cup contains 8 grams of vegan protein
- high in antioxidants
5 Fast Facts About Date Nectar:*
- 25% less sugar than honey
- vegan, gluten-free, dairy-free, lectin-free, paleo
- organic + non-GMO
- great source of antioxidants
- made with organic California dates
*These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
Dietary Substitutions for Chocolate Avocado Ice Cream:
Lectin-Free: This recipe is made with lectin-free approved ingredients, shown in the recipe below with no substitutions.
Vegan + Gluten-Free: This recipe is 100% vegan + gluten-free.
Gluten-Free Vegan Chocolate Avocado Ice Cream with Almond Butter Swirl
Ingredients
For the ice cream:
- 1 can organic full-fat coconut milk 13.5-ounce can
- 2 organic avocados pitted
- ¼ cup organic raw cacao powder
- ¼ - ½ cup organic coconut sugar
For the swirl:
- ½ cup organic almond butter
- 1 tablespoon organic date syrup or organic maple syrup
Instructions
Prepare the ice cream:
- Add all ingredients for the ice cream to a Vitamix, or high-speed blender, and blend until it's creamy and smooth. Adjust the amount of sweetener to your preference.
- Transfer the mixture to an ice cream maker and process according to your machine's directions.
Prepare the swirl:
- Add all the ingredients for the swirl to a small mixing bowl and stir until well combined. Set aside.
Assemble:
- When the ice cream maker is finished making the ice cream, transfer the mixture to an air-tight BPA-free ice cream storage container and spread evenly.
The type of almond butter you use will determine which option to use:
- Option 1: If your swirl mixture is thin, drop a spoonful of the swirl on top of the ice cream and using the tip of a sharp knife, swirl it into the ice cream mixture.
- Option 2: If your swirl mixture is thick, take out a small amount at a time and roll it into small balls (you should have +/- 30 tiny balls). Drop the balls into the ice cream mixture, spreading them evenly then push them down into the the ice cream with a fork or flat edged spoon.
- Cover your container and place in the freezer for 2-3 hours, or until it gets to the hardness you prefer.
- Enjoy!
Recipe Notes
The recipe and photographs for "Gluten-Free Vegan Chocolate Avocado Ice Cream with Almond Butter Swirl" by Karielyn Tillman of The Healthy Family and Home™ website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.
Recipe Roundups: Food Bloggers are always welcome to use a photo and a link back to my original post to share on recipe roundups without requesting permission.Nutrition Information
Copyright Notice
The instructions, notes, and photographs for this recipe by Karielyn Tillman of The Healthy Family and Home™ website are copyrighted material. This copyrighted work is protected and licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and the Digital Millenium Copyright Act (DMCA) and cannot be legally used without my written permission.
Want More Healthy Gluten-Free Vegan Dessert Recipes?
Check out these:
- Vegan Chocolate Cauliflower "Nice Cream" Smoothie Bowl
- Gluten-Free Vegan Vanilla Bean Ice Cream
- Vegan Strawberry Ice Cream
- or my Clean Eating Cookbook with 3 entire chapters of healthy, clean eating dessert recipes just like this one that you will love!
Did You Make This Recipe?
I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! 🙂
Deanna says
Hi - I am eating lectin free but am changing over my pantry as budget allow. What can I use in place of the xylitol and date syrups in this recipe, while still being lectin free (or close). I have monkfruit and stevia currently. Obv at some point I'll have to make the switch to Swerve as I keep seeing it. But I've never come across date syrup before. Thank you!
Karielyn says
Hi there Deanna! I know how hard it is to re-stock a clean eating and/or lectin-free pantry so I applaud you for taking that big step in the right direction!
While in the process of creating new and revising some of my older recipes to lectin-free, I've been using either xylitol and/or date syrup, as they are the only lectin-approved sweeteners I have experience with. Dates are approved (in moderation) in Dr. Gundry's book and date syrup is made from 100% dates - I use it as a liquid sweetener replacement for maple syrup. I've also been using the xylitol for a replacement for a granular sweetener.
I don't have any experience, or luck, with using monkfruit and especially stevia. If you were to try one of those, I would go with monkfruit, since it is granular and you could use it as a substitution for the xylitol in the ice cream recipe and even as a substitute for the date syrup in the almond butter swirl. But, I don't know how much to use as a substitute so you may need to add just enough for your personal preference. I have never been able to get stevia to work in my recipes so I don't use it and wouldn't know how to tell you to convert it to use in the recipe.
Thanks for your question and I hope that helps! 🙂