Chocolate Avocado Ice Cream (Vegan)

By Jessica Hylton - - Updated

This Vegan Chocolate Avocado Ice Cream is not only super chocolatey, no churn, and delicious, but is healthy for you!

vegan chocolate ice-cream in a small white bowl

This is the hottest summer ever! That means I am inhaling the fruits in our kitchen because the heat is ridiculous. We got some out of season avocados (YAY) and they weren’t even ripe – let’s just say they ripened up way too quickly. So, what happens when you have an avocado that you need to use?

I’ll tell you what happens! You’ll make it with chocolate fearlessly and gleam with excitement at all the possibilities of what could happen! You hope that it turns out amazing! You make chocolate avocado ice cream, and then you taste it, and marvel at absolutely amazing it is!

close up of vegan chocolate ice-cream

This chocolate avocado ice cream was THAT ice cream. I’m sure we’ve all seen the avocado in chocolate and maybe thought “uh” but I thought I was finally up to the challenge. I can now honestly say that this was one of the best ice creams I’ve had!Find that intriguing? Let me describe it!

I didn’t taste the avocado. Really, I didn’t. I won’t say it tastes exactly like ice cream with egg yolks and heavy cream (d-uh) but the avocado is the healthy fat substitute since the ice cream needs fat so it can be nice and creamy. I would say it adds a lightness to the ice cream, so you aren’t left dying for water after eating it at all, but mostly the chocolatey flavour is definitely satisfying.

Mr. Bakes loved it. Let me be clearer – he “hates” chocolate – I know, I know. I’m trying to hypnotise it out of him. He said he could eat this easily, and actually did. I was shocked. Guys, if a chocolate hater fell in love, don’t you think this is totally worth the try?

overhead shot of vegan chocolate ice-cream in a white bowl

Seeing as how I don’t own an ice cream maker, I made this sans ice cream maker. It was pretty easy to make, and stood up way better than ice creams with eggs and heavy cream that I have made. I’m going to say this again – you don’t taste the avocado.

To me, avocado has a very neutral taste anyway, which is why I love it so much, since you can flavour it to your liking. I can’t explain how deliciously creamy this is! Just try it, trust me. It’s perfect for this ridiculous summer heat too, the perfect way to cool down.

close up of vegan chocolate ice-cream in a white bowl

And let me not forget, this ice cream IS healthy. Yup! Every ingredient benefits your health, from antioxidants, to all the crazy healthy fats of the avocado, to the coconut milk. That means I won’t judge you if you eat it all for dessert. You know what would go perfectly with this ice cream? A warm vegan chocolate brownie on top. Uh, yes.

Psh, I wouldn’t judge you if you ate it all for breakfast. It’s technically a harder healthy chocolate smoothie, right?

close up overhead of vegan ice-cream in a white bowl

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:

| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |

This Creamy Chocolate Avocado Pudding tastes just like your favourite childhood pudding! Thick and delectable, it takes only 10 minutes of prep!

This Vegan Creamy Chocolate-Avocado Ice Cream is not only super chocolatey, no churn, and delicious, but is healthy for you! via https://jessicainthekitchen.com
vegan chocolate ice-cream in a white bowl

Vegan Chocolate Avocado Ice Cream

This Vegan Chocolate Avocado Ice Cream is not only super chocolatey, no churn, and delicious, but is healthy for you!
by: Jessica in the Kitchen
Prep Time 20 minutes
Resting Time 5 hours
Total Time 4 minutes
Servings 6 servings
Course Desserts
Cuisine American
Keyword Dairy Free, Egg Free, Gluten Free, Nut Free, vegan, Vegetarian
Ingredients
  • 13.5 oz / 380 g can full fat coconut milk
  • 4.5 oz / 127 g avocado about 1 medium avocado, peeled and pitted
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup + 2 tablespoons maple syrup
  • 1 Tablespoon vanilla extract
  • 1/2 cup water
  • Vegan hot fudge for drizzling
  • Vegan Sprinkles for sprinkling on top
Instructions

Instructions

  • Add the avocado and coconut milk to a food processor/blender and pulse together.
  • Add the remaining ingredients and blend in for about 2 minutes until smooth and incorporated, scraping down the bowl once.

Ice Cream Machine

  • Place all ice cream base into a freezer-safe container in the refrigerator for 2 hours to set up before freezing. Freeze the ice cream according to the manufacturer's instructions for your machine.

No Machine

  • Place all ice cream base into a freezer-safe container and place in the freezer and allow to freeze for 1 hour.
  • Whisk slightly every 20 minutes to avoid it getting too icy for 3-4 hours. It should be getting thicker after each whisking, until it's firm enough to scoop.
  • To eat: serve immediately or when you are ready for it (after it's been in the freezer), thaw for 5-10 minutes and scoop with an ice cream scoop.
  • You can optionally add hot fudge and sprinkles on top.
NOTES
Notes
  1. This recipe is vegan and gluten free.
  2. HOW TO STORE
    Store this ice cream in a freeze safe container. For the best taste and texture it is advised that you store it no longer than 2 weeks.
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If you try this Vegan Creamy Chocolate Avocado Ice Cream, please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.

Nutrition

Calories: 255kcal | Carbohydrates: 26g | Protein: 3g | Fat: 18g | Saturated Fat: 13g | Sodium: 15mg | Potassium: 413mg | Fiber: 4g | Sugar: 17g | Vitamin A: 31IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 3mg
by Jessica

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126 comments

  1. Che says:

    5 stars
    Before putting it in the freezer I mixed a few tablespoons of the mixture into a mug of almond milk, heated it up, and made a super yummy cup of hot chocolate! Also did the same without heating it up and it made a really creamy chocolate milk. I did end up freezing the mixture but found that the taste of avocado is a lot stronger as ice cream. So thank you for my new hot chocolate/chocolate milk recipe haha 🙂

  2. Lori says:

    I substituted 2 dunks of stevia in place of the maple syrup to cut down on carbs and sugar as my mom has cancer and we limit the amount of glucose she can eat. It’s pretty good! Do you have a favorite ice cream maker brand?

    • Gavin | Jessica in the Kitchen says:

      Awesome we’re happy you liked how this tastes Lori. Currently, we’re loving the cuisine art ice 100.

  3. Caitlin Littleford says:

    5 stars
    I used only the cream on the top of the coconut milk and poured off the liquid. I didn’t add any water. I did add salt. This created a thick chocolate pudding consistency. I didn’t freeze it. So yummy!

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