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This Chocolate Avocado Ice Cream is creamy, chocolatey, and made with just a handful of simple ingredients. It’s an easy dairy-free dessert that comes together in minutes.
My kids had no idea this ice cream was made with avocado the first time I served it, and they were shocked when I told them. The avocado blends completely into the mixture, creating a rich, creamy texture without altering the chocolate flavor. I love recipes like this because they use simple ingredients and come together so easily. As a certified nutrition coach, I’m always looking for ways to make everyday treats a little more wholesome without sacrificing taste.
This is a vegan dessert you’ll want to make all the time, especially when you have avocados and aren’t sure what to do with them before they go bad. You may also want to try this berry cottage cheese ice cream and this homemade banana ice cream next!
Recipe Overview
Key Ingredients
All you’ll need to make this chocolate avocado ice cream recipe is 5 simple ingredients and a blender or food processor. Here’s the list:
- Avocados: Ripe avocados are the secret to the creamy texture of this ice cream. They blend nicely and create a rich consistency without any dairy.
- Full-Fat Coconut Milk: Full-fat coconut milk adds richness and helps create a smooth, scoopable texture.
- Cocoa Powder: Unsweetened cocoa powder provides deep chocolate flavor throughout the ice cream.
- Honey or Maple Syrup: Either sweetener works well to balance the cocoa and add natural sweetness. For a vegan option, stick to agave or maple syrup.
- Vanilla Extract: A touch of vanilla enhances the chocolate flavor and rounds out the dessert
Tips for the Best Chocolate Avocado Ice Cream
- Use ripe avocados for the smoothest texture. Harder avocados won’t give you that smooth and creamy texture.
- Blend thoroughly to eliminate any small avocado pieces. Use a high-powered blender for best results.
- Taste the mixture before freezing and adjust the sweetness if needed. You will just need to add more honey or a sweetener of your choice if it is not sweet enough.
- Allow the ice cream to soften for a few minutes before serving for easier scooping.
- Store in a shallow container or a loaf pan for quicker freezing and easier serving.
How To Make Chocolate Avocado Ice Cream
Get out your blender or food processor and let’s whip up this irresistible frozen treat! Here’s the simple process:
Blend the Ingredients: Add the avocados, coconut milk, cocoa powder, vanilla extract, and honey or maple syrup to a blender or food processor. Blend until completely smooth and creamy.
Freeze: Transfer the mixture to a loaf pan or freezer-safe container. Spread into an even layer and cover.
Chill Until Firm: Freeze for 2 to 3 hours, or until the mixture is firm enough to scoop.
Scoop and Serve: Remove the ice cream from the freezer and let it sit at room temperature for a few minutes before scooping. Serve as is or add your favorite toppings.
Common Mistakes to Avoid
- Using Unripe Avocados: Firm avocados won’t blend as smoothly and can affect the final texture.
- Skipping the Blending Time: Make sure the mixture is completely smooth before freezing.
- Freezing Too Long: If frozen overnight, the ice cream may become very firm. Let it sit on the counter for 10 to 15 minutes before scooping.
- Using Light Coconut Milk: Full-fat coconut milk produces the creamiest results.
Variations
- Add Chocolate Chips: Fold in some mini chocolate chips into the mixture before freezing for extra texture.
- Make It Nutty: Top with crushed peanuts, pistachios, almonds, or walnuts before serving.
- Add Espresso: A teaspoon of instant espresso powder can enhance the chocolate flavor.
- Extra Chocolate: Mix in shaved dark chocolate or cacao nibs for a richer dessert.
- Peanut Butter Chocolate: Swirl a few tablespoons of natural peanut butter into the mixture before freezing.
Common Questions
This particular recipe can easily be made vegan by using maple syrup as the sweetener instead of honey.
No. The cocoa powder, vanilla, and sweetener completely mask the avocado flavor while the avocados provide a creamy texture.
Absolutely. Store it in the freezer until ready to serve.
No. This recipe is made entirely in a blender or food processor and freezes directly in a container.
Serving Suggestions
Serve this chocolate avocado ice cream with:
- Fresh berries
- Sliced bananas
- Crushed peanuts
- Shaved dark chocolate
- Coconut flakes
- A drizzle of peanut butter
- Chopped pistachios
Storage recommendation
Store the ice cream in an airtight freezer-safe container for up to 2 weeks.
For the best texture, allow it to sit at room temperature for several minutes before scooping.
You May Also Like
- Frozen Peanut Butter Yogurt Bark
- Brownie Protein Bites
- No-Bake Peanut Butter Oat Cups
- Greek Yogurt Fruit Dip
- Protein Chocolate Chip Cookies
- Chocolate Chips Protein Cookie Bars
Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and ⭐️ rating below.
Chocolate Avocado Ice Cream (Creamy & Dairy-Free)
Ingredients
- 3 large avocados, peeled and chopped
- 15- ounce full-fat coconut milk, one can
- 1 cup cocoa powder
- 1 teaspoon vanilla extract
- 3/4 cup honey , or maple syrup
Optional topping:
- shaved chocolate , or crushed peanuts
Instructions
- Using a blender or food processor, add the 3 large avocados, 15- ounce full-fat coconut milk, 1 cup cocoa powder, 1 teaspoon vanilla extract, and 3/4 cup honey .
- Blend or process everything until creamy smooth.
- Pour the creamy mixture into a pan or freezer-safe container and freeze for 2-3 hours.
- Remove from the freezer and let it sit for a few minutes before using a scooper to serve.
- Top with your favorite toppings, such as shaved chocolate , crushed peanuts, or crushed pistachios.
Notes
- Use ripe avocados for the smoothest texture and best flavor.
- Full-fat coconut milk creates the creamiest consistency. Avoid light coconut milk for this recipe.
- Taste the mixture before freezing and add more honey or maple syrup if you prefer a sweeter dessert.
- If frozen for longer than a few hours, let the ice cream sit at room temperature for 10 to 15 minutes before scooping.
- For extra texture, top with shaved chocolate, chopped nuts, cacao nibs, or toasted coconut flakes.
- Store in an airtight container in the freezer for up to 2 weeks.
- You won’t taste the avocado. It simply creates a rich, creamy texture similar to traditional ice cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
