Lectin-Free Vegan Chocolate Avocado Ice Cream with Almond Butter Swirl | The Healthy Family and Home

Lectin-Free Vegan Chocolate Avocado Ice Cream with Almond Butter Swirl




Yield 2 servings

Vegan / Gluten-Free / Dairy-Free / Lectin-Free / Egg-Free / Soy-Free / Paleo-Friendly / No Refined Sugar


For the ice cream:

For the swirl:


Prepare the ice cream:

  1. Add all ingredients for the ice cream to a Vitamix and blend until it's creamy and smooth.  Adjust the amount of sweetener to your preference.
  2. Transfer the mixture to an ice cream maker and process according to your machines directions.

Prepare the swirl:

  1. Add all the ingredients for the swirl to a small bowl and stir until well combined.  Set aside.


  1. When the ice cream maker is finished making the ice cream, transfer the mixture to an air-tight BPA-free, freezer safe ice cream container and spread evenly.
  2. The type of almond butter you use will determine which option to use:
  3. 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.
  4. 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.
  5. Cover your container and place in the freezer for 2-3 hours, or until it gets to the hardness you prefer.
  6. Enjoy!


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Creative Commons License  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.

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Recipe by The Healthy Family and Home™ at