Introduction: Cado COPYCAT Ice Cream Recipe (No Ice Cream Machine Needed!)
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
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!
- Fresh Raspberries
- Frozen fruit
- Dried coconut flakes
- Chocolate Sauce
- Really anything you want!
Stay safe and Enjoy!
First Prize in the
Copycat Recipe Speed Challenge