Chocolate Almond “Faux”-zen Custard

Egg Free Dairy Free Faux-zen Custard

Egg Free Dairy Free Faux-zen Custard

What’s your favorite flavor?  Mine is hands down Chocolate Almond!  Here in NY, we have a Local Frozen Custard Chain “Abbott’s Custard”.  People come from all over to experience the taste and texture of this silky frozen treat!  Especially the original establishment down by Lake Ontario at Charlotte Beach!  I don’t know why but the one by the beach just tastes so much better, maybe because it’s because it is the Original!   They are open seasonally so when it opens, excitement starts to stir as you know the long, cold winter is over!

I was challenged because my best friend can not have dairy, so we can no longer enjoy it together… it’s made with sugar and that is my enemy.  sad face:(   I wanted to recreate this taste of summer without dairy, eggs, and sugar!  What a task.  Well I had seen a recipe using Avocado as the base of a frozen dessert from Bam’s Kitchen “Avocado Ice Candy”.  I have also had a vegan avocado mousse from one of our local restaurants, so it seamed fitting to use this as the base.  But I needed to create that creamy flavor and silky texture, and it had to be dairy free.  This is so rich and creamy and the texture is so silky and smooth, like a real frozen custard!!

So I grabbed a can of coconut cream and the rest is History!   This can be a No-Churn if you choose, it also makes a fabulous pudding.  I like to pre -portion them and store them in little Jelly Jars, they are just the right size and keep it fresh!  Try it both ways, you will love it!

Egg Free Dairy Free Sugar Free Chocolate Almond "Faux-zen" Custard

Egg Free Dairy Free Sugar Free Chocolate Almond “Faux-zen” Custard

Dairy free Egg Free Chocolate Pudding

Dairy free Egg Free Chocolate Pudding

















Chocolate Almond “Faux”-zen Custard

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 8-10 servings

Serving Size: 4 oz

Chocolate Almond “Faux”-zen Custard


  • 2 ripe avocados
  • 1- 12 oz can coconut cream or extra thick coconut cream (Trader Joe's)
  • 3 T Hershey's cacao powder
  • 1 t vanilla extract
  • 1/4 t salt
  • 1/4 t xanthan gum *optional
  • 1/2 cup powdered erythritol
  • 3/4 cup water (not needed if using regular canned Coconut Milk/ not cream)
  • 3/4 cup chopped roasted salted Almonds
  • 1 t caramel extract *optional


  1. place all ingredients into blender
  2. blend until smooth thick texture
  3. add mixture to ice cream maker to chill or place mixture directly into freezer to chill
  4. let stand at room temperature for 15 minutes before eating


4.2 net carbs per serving

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  1. says

    Amanda this looks like the best soft serve ice-cream ever. You are making me want to run out and get an ice cream churner right away! I also cannot have dairy or eggs so can’t wait to try your recipe. I bet the avocados make it really creamy and delicious. Thanks so much for the mention. Have a super week! BAM

    • Amanda Mendell says

      Thank you! I appreciate the inspiration:) Also you don’t need an ice cream maker, if you want you can freeze directly! Have an awesome rest of your week too!

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