Cado COPYCAT Ice Cream Recipe (No Ice Cream Machine Needed!)

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Introduction: Cado COPYCAT Ice Cream Recipe (No Ice Cream Machine Needed!)

About: STEM student, amateur photographer, global traveler, and adventurer!

When I went vegan, the hardest thing to give up was that creamy treat we all know and love: Ice Cream! When I first tasted Cado’s Deep Dark Chocolate Ice Cream, the rich flavors and smooth texture was completely unexpected. It tasted so much like ice cream that I rechecked the label, sure that there was a dairy product hidden in the small print!

Now I know you are thinking, “Avocado Ice Cream? Ewww!” as your inner child cringes. But though this ice cream doesn’t taste exactly like its dairy based counterpart, it adds a lightness that doesn’t leave your digestive track sluggish for hours afterwards. For you doubters, even my teen brothers can’t get enough of this ice cream alternative and they despise avocados.

During quarantine, I went about trying to recreate the Cado ice cream experience without the added oils, sugars, or preservatives. After mixing and matching to find the perfect consistency and flavor, I created a recipe that rivals Cado’s deliciousness. A true guilt free treat that calls for only 5-6 common ingredients and best of all, no ice cream maker needed!

Get ready to make your own COPYCAT Cado Ice Cream and create the ultimate mouthwatering dessert that will impress even the avocado haters! Keep scrolling down to find the recipes for Dark Chocolate and Mint Chocolate Chip.

Step 1: Gather Ice Cream Base Ingredients

This recipe uses only 4 main ingredients to make the ice cream base. Don’t worry we will add the unique flavors later.

  • 1 ⅔ cup full fat coconut milk
  • 1 medium avocado
  • ½ cup maple syrup
  • 1 tablespoon (Tbs) vanilla extract

Notes:

1. Get full fat coconut milk as we need that delicious smooth texture.

2. The above recipe makes enough ice cream base for one flavor. You will need to double the recipe if you are planning to make both dark chocolate and mint chocolate chip.

Step 2: Blend Base Ingredients

Pulse your ingredients in a blender or food processor on high. You want to blend until you have a perfectly smooth texture, it takes me 1-2 minutes with my blender.

Stir with a fork to make sure all ingredients are mixed and no chunks are left.

Step 3: Choose Your Flavor & Blend

Next comes your hardest choice, Dark Chocolate or Mint Chip!

Dark Chocolate Ice Cream:

  • ½ cup 100% cocoa powder

Mint Chocolate Chip Ice Cream:

  • Mint Flavoring (mint leaves or peppermint extract work. It really depends on your personal preference and how minty you like your ice cream. Flavor to taste)
  • ½ cup Chocolate Chips (I use 100% dark chocolate but use your favorite brand)

Combine and Blend:

Put aside chocolate chips, we will add them later. Blend cocoa powder or mint flavoring with other ingredients until it has been fully mixed.

Step 4: Pour Ice Cream

Pour your ice cream into a freezer safe container with a lid that properly seals.

Step 5: Initial Freeze & Add Chocolate Chips

Freeze ice cream for about 1 hour, remove and scrape the walls of the container. After lightly stirring, the ice cream will have slightly thickened. At this point you can now add the chocolate chips to the mint ice cream.

Step 6: Freeze - Mix - Repeat

Stir ice cream every 30 minutes, be sure to scrape the walls and bottom of the container. Repeat for 3-4 hours.

Step 7: Thaw & Serve

It is super important to let your ice cream thaw slightly before serving. This will greatly improve the whole experience!

Step 8: Add Toppings & Enjoy!

Put all your favorite toppings on your ice cream and enjoy it alone or flaunt it on a zoom call!

Topping Options:

  • Fresh Raspberries
  • Frozen fruit
  • Dried coconut flakes
  • Sprinkles
  • Chocolate Sauce
  • Really anything you want!

Stay safe and Enjoy!

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    22 Comments

    0
    JustineM32
    JustineM32

    1 year ago

    Mmm...looks creamy and yummy!
    I love avocados, and I'm looking forward to making this ice cream when I have avocados that are ripening too quickly!

    0
    tleet59
    tleet59

    1 year ago

    I may have to combine the dark chocolate with mint chip. Imagine the flavor explosion!

    0
    EugeneP33
    EugeneP33

    Reply 1 year ago

    Ok. I made it. I don't have coconut milk but I do have unsweetened almond milk from Costco. I used 1.5 times the avocado to get more fat in it. After all, good ice cream has a lot of fat in it. Bad ice cream has very little fat in it.
    I added 4 heaping tablespoons of cocoa powder because I like dark chocolate. My favorite ice cream is actually from 31 flavors Chocolate Fudge. It is very dark.
    I am not a vegan but I am vegetarian.
    And I added 1 teaspoon of Guar Gum and two packages of Pyure Organic Stevia from Costco. It was sweet but next time I will add one more package.
    So, the result. For the first time not so bad. It mostly looks and taste like dark chocolate pudding that is frozen. It freezes to a rock. Real ice cream does not.
    Next time I am not going to use my vanilla extract because it is based on alcohol. I see if I can find powder vanilla.
    I will also try coconut milk next time with 2 avocados instead of one and a half for more fat.
    Now, here is a little story:
    Few years ago I was at the B-day party of one actor. He invited two Italian women who made home made vegan gelato. It was much much better than any ice cream I have ever taste it from anywhere. I used to travel in Europe for months and had many different kinds of ice cream. Their ice cream is way better than any ice cream in US. This vegan gelato was made in heaven. And it was made with local ingredients. I wish I could duplicate it. But it was not sugar free.

    0
    Ella_Ashford
    Ella_Ashford

    Reply 1 year ago

    Yum! That sounds spectacular! My next experiment is to put softer fudge chocolate into this recipe, imagine moose tracks style. But honestly I am terrified that if I do that I will not have any self control left!

    0
    kpdangelo
    kpdangelo

    1 year ago on Step 8

    This is amazing, thank you so much!
    It takes just a few minutes to whip up in the blender, and I used the automatic ice cream maker (the kind where you freeze the canister). It was done before lunch was over in about an hour. Bye bye cream based ice cream?

    0
    Ella_Ashford
    Ella_Ashford

    Reply 1 year ago

    So glad you enjoyed it! What flavor did you make?

    0
    kpdangelo
    kpdangelo

    Reply 1 year ago

    Cocoa!

    0
    Ella_Ashford
    Ella_Ashford

    Reply 1 year ago

    Nice, that is my favorite!

    0
    EugeneP33
    EugeneP33

    Question 1 year ago

    Is it possible to make it with artificial sweetener like Stevia instead of maple syrup?

    0
    Ella_Ashford
    Ella_Ashford

    Reply 1 year ago

    Great question! As a disclaimer I haven't specifically tried using Stevia in this particular recipe so I am only answering theoretically. That being said as long as the sweetener is in a liquid state it should do the trick. So honey, maple syrup, molasses, caramelized sugar or liquid Stevia in theory all work. One of the reasons I really enjoy this ice cream is that it is so easily adapted to personal preference. If you end up experimenting with Stevia in this recipe I would love to know how it turns out! Hope this helps :)

    0
    EugeneP33
    EugeneP33

    Reply 1 year ago

    I have this powdered Stevia which is organic and usually not sold in the stores. I bought it at Costco on line. Stores don't sell it. I am going to try it first and blend it in coconut milk.

    0
    Ella_Ashford
    Ella_Ashford

    Reply 1 year ago

    Sounds like a good plan. Keep me updated as I am very interested to see how it turns out.

    1
    Wild-Bill
    Wild-Bill

    1 year ago

    I love ice cream, I even owned a restaurant sized commercial ice cream maker and got rid of it after six months because I put on 20 pounds. I have moved further to the vegan side of the food spectrum over the years and I have tried making vegan ice cream with mediocre results. Your recipe looks to address what I thought that was missing in previous recipes that I have tried, and that is fat content. So I have bookmarked your recipe and will give it a try when I dropped a bit of this Covid weight. Thank you for your instructable.

    0
    Ella_Ashford
    Ella_Ashford

    Reply 1 year ago

    Exactly! Your struggles sound just like mine ;) One thing I do have to constantly remind myself is that even though this is a healthier version of ice cream is still falls into the treat category. I am doing a whole food plant based diet, so I am trying to stay away from refined sugars and oils but I often get cravings for those sweet treats. This ice cream helps me satisfy those cravings without worrying about packing on the pounds. As for the fat content the avocado and coconut milk really create a satisfying texture and taste without compromising my health goals. If you end of trying this recipe I would love to know what you think!

    0
    Ella_Ashford
    Ella_Ashford

    Reply 1 year ago

    Thanks :)

    0
    Ella_Ashford
    Ella_Ashford

    Reply 1 year ago

    Thank you :)

    0
    jessyratfink
    jessyratfink

    1 year ago

    OOOH that looks great! Favoriting this one to try :D

    0
    Ella_Ashford
    Ella_Ashford

    Reply 1 year ago

    Thanks!