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Close up of three sugar cones each with a scoop of chocolate avocado ice cream.

Chocolate Avocado Ice Cream

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5 from 5 reviews

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


Units Scale
  • 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


  1. Combine the ripe avocados, cocoa powder, coconut beverage, vanilla extract, and maple syrup in the pitcher of a blender.
  2. 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.
  3. 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.
  4. Then, remove the container from the freezer and use an ice cream scoop to serve the avocado ice cream.


  1. 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.
  2. You can also use a food processor for this recipe, although you may need to stop and scrape down the sides.
  3. You can use frozen avocados for this recipe. Just defrost them in the refrigerator overnight before blending them.


  • 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