Chocolate Avocado Ice Cream
If you’ve never had Chocolate Avocado Ice Cream, then you are in for a real treat! This dairy-free frozen dessert is creamy, healthy, and so delicious. You don’t need any special equipment besides a blender and your freezer to make this ice cream.
While you may be used to using avocados to make guacamole, it turns out that they are more versatile than you think. You can put avocados in a creamy Detox Smoothie, Avocado Pudding, Avocado Spread, or even make avocado ice cream!
You only need a few simple ingredients for this Avocado Ice Cream recipe. You don’t even need an ice cream maker for this healthy chocolate treat – just blend and freeze!
Why You Need This Recipe
- Completely vegan and plant-based, this healthy and dairy-free ice cream is perfect for many diets.
- Picky kids? Give this recipe a try. The chocolate nicely covers the avocado flavor and gets healthy fats into them.
- While not instant, this can be made the morning or afternoon before you want to serve it after dinner. Without a lot of planning, you can have a creamy, rich dessert!
Key Ingredients
Cocoa powder is unsweetened, giving you the perfect chocolate flavor without extra sugar. If you don’t have cocoa powder on hand, you can also use cacao powder or see my article with the Best Substitutes for Cocoa Powder for other options.
Maple syrup is a natural sweetener as well as being vegan.
Avocados are filled with healthy fat, giving you a non-dairy source of fat and calories making this ice cream treat decadent but nourishing.
Coconut beverage or your favorite plant milk helps the mixture blend.
Recipe Steps
Step One
Combine the ripe avocados, cocoa powder, coconut beverage, vanilla extract, and maple syrup in the pitcher of a blender. I like using a high-speed blender like a Blendtec or a Vitamix, but a regular blender is okay too.
I like to use Homemade Coconut Beverage for this recipe. You can also use the coconut beverage you find in a carton (not coconut water) or canned light coconut milk. In a pinch, you can also use almond milk or your favorite non-dairy milk. Oat milk, hemp milk, or cashew milk would also be great.
Step Two
Blend the ingredients for about 30 seconds, or until they are thick and creamy, with no chunks. You may need to stop and scrape down the sides to ensure that everything gets fully blended.
Up to this point, this recipe is very similar to my Avocado Chocolate Pudding recipe.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Three
Then, use a spatula to transfer the blended ingredients into a freezer-safe bowl. Freeze the ice cream for at least 4-6 hours before serving.
Step Four
Then, remove the container from the freezer and use an ice cream scoop to serve the avocado ice cream.
Recipe Tips & Substitutions
- This recipe will freeze very hard if you leave it in the freezer for longer than 12 hours. If that is the case, you may need to let it sit outside the freezer for 10-15 minutes to soften enough to scoop.
- You can also use a food processor for this recipe, although you may need to stop and scrape down the sides.
- You can use frozen avocados for this recipe. Just defrost them in the refrigerator overnight before blending them.
Recipe FAQs
Yes, but a high-speed blender is ideal for making the ice cream. You may need to stop and scrape down the sides of a food processor if you make it this way.
Yes, but I have only tested this recipe using coconut beverage.
Coconut beverage is similar to canned light coconut milk, but coconut beverage is usually sold in a carton and not a can. It’s not coconut water, that is something different. I make I like to use Homemade Coconut Beverage for this recipe.
Yes, but then your ice cream will be green in color. It will still taste good though!
More Frozen Vegan Desserts You Might Like
- Chocolate Peanut Butter Soft Serve
- Vegan Mango Coconut Ice Cream
- Vegan Pumpkin Pie Ice Cream
- Vegan Peach Ice Cream
- Cherry Coconut Popsicles
- Vitamix Ice Cream
Or, see my entire index of vegan ice cream recipes.
Don’t Miss These Dairy-Free Chocolate Treats
I hope you make this recipe! If you do, please leave a comment and a starred review below.
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Chocolate Avocado Ice Cream
If you’ve never had Chocolate Avocado Ice Cream, then you are in for a real treat! This dairy-free frozen dessert is creamy, healthy, and so delicious. You don’t need any special equipment besides a blender and your freezer to make this ice cream.
- Total Time: 260 minutes
- Yield: 4 1x
Ingredients
- 2 ripe avocados, cut in half with the flesh scooped out
- 1/4 cup cocoa powder
- 1/2 cup coconut beverage (or your favorite unsweetened plant milk)
- 1/2 teaspoon vanilla extract
- 1/2 cup maple syrup
Instructions
- Combine the ripe avocados, cocoa powder, coconut beverage, vanilla extract, and maple syrup in the pitcher of a blender.
- Blend the ingredients for about 30 seconds, or until they are thick and creamy, with no chunks. You may need to stop and scrape down the sides to ensure that everything gets fully blended.
- Then, use a spatula to transfer the blended ingredients into a freezer-safe bowl. Freeze the ice cream for at least 4-6 hours before serving.
- Then, remove the container from the freezer and use an ice cream scoop to serve the avocado ice cream.
Equipment
Buy Now → Notes
- This recipe will freeze very hard if you leave it in the freezer for longer than 12 hours. If that is the case, you may need to let it sit outside the freezer for 10-15 minutes to soften enough to scoop.
- You can also use a food processor for this recipe, although you may need to stop and scrape down the sides.
- You can use frozen avocados for this recipe. Just defrost them in the refrigerator overnight before blending them.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Blender
- Cuisine: Healthy
- Diet: Vegan
Nutrition
- Serving Size:
- Calories: 239
- Sugar: 24.9 g
- Sodium: 16.9 mg
- Fat: 11.8 g
- Saturated Fat: 2.5 g
- Carbohydrates: 36.3 g
- Fiber: 6.2 g
- Protein: 2.4 g
- Cholesterol: 0 mg
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Enjoyed this creamy, firm & chocolatey pudding as soon as it was made. I substituted sugar free for regular maple syrup. I’ll add some granulated sweetener next time to pump up the sweetness…I have a long-established sweet tooth. Its frozen now so I can’t comment on it as an ice cream, but the pre-frozen pudding was delicious! Thanks for creating & sharing your recipe! I’ll also sprinkle it with sliced almonds or pecan pieces next time.
Omg I just whipped this up in less then 10 min including clean up- tastes so good can wait to try it frozen ( I used oat milk and cheated with about 1/4 cup sweetened condensed milk – wasn’t sweet enough and I was afraid the dates would be lumpy) anywhoo TIP- just tried this thing I saw on FB and it’s amazing – I get so tired of throwing out avocados that have gone past but I saw a post – put your almost perfect avocados in a bowl of cold water in the fridge and they will stay perfect for weeks – I had mine in my garage fridge that gets really cold – it actually froze – I dethawed and just cut open and they were perfect for this or guac- maybe a bit soft for sliced but perfect for this – thanks for sharing!
Still A LOT of SUGAR per serving even though Maple sugar is “natural”.
If not enjoyable with 1 oz (1/4 of what’s recomended here) of maple syrup—in place of 4 oz—I wouldn’t recomend this. This would reduce the sugar per serving to about 6.2 g per serving. 2 oz would be 12.4 g per serving … could be a compromise for an OCCASIONAL time.
This is to die for! It is fluffy and silky like mousse before it’s frozen. I will be making this consistently as a sweet dairy free treat. I’ll eat it before and after it’s frozen. So decadent and healthy to boot! A win-win, so excited.
This is a favorite in my house!
Love your healthy recipes! I tried this as it avocado season here is Australia and it’s a great way to consume our healthy fats! Kids loved it, we all did! Just don’t leave it in freezer overnight. I also melted the raw cocao in a bit of hot water first but in hindsight it probably destroys the properties… Maybe? Overall really great recipe and will be our go to for healthy choc ice cream
Yay so glad you liked it, Sam! I think it’s find to melt the cacao.
Just made this and YUM! I made a few subs… Almond Milk instead of coconut, and I added toasted almond slivers, but otherwise this was a win, win WIN! The hubby and veggie-hating child even loved it. Thanks!
Woo hoooo! That is so great, Laura, and I’m thrilled to know that it can be made with almond milk!
I can’t believe I fooled my husband into eating this ice cream. And he loved it!