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

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

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!

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

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?

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

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.

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

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?

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

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 Creamy Chocolate-Avocado Ice Cream

This Vegan Creamy 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.
by Jessica

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116 comments

  1. Maggie Wong says:

    4 stars
    Thanks for sharing this but I’d like to find out if I can sub maple syrup with honey…if so, how much? Can’t wait to give this a shot 🙂

  2. Linanne says:

    5 stars
    Fantastic ice cream……..I have made it three times everyone loves it
    Thanks

    • Gavin | Jessica in the Kitchen says:

      This is great Lianne! We’re glad that you and everyone that tried it liked it! Thanks so much for reading!

  3. Chris says:

    5 stars
    Just made this and it is great! Thanks so much Jessica. Ice cream is the one thing dairy I have the hardest time giving up but this was delicious, creamy and may convert me. Alas I will not be getting 6-12 servings – more like 4-6 if I can exercise some restraint. It made a full pint and an extra half cup or so that I just wolfed down 🙂

    • Courtney | Jessica in the Kitchen says:

      Hahaha! We’re happy you enjoyed it Chris!! Thanks for reading!

  4. Meg says:

    This was so incredibly delicious and silky smooth. Thank you for this!??

    • Gavin | Jessica in the Kitchen says:

      You are so welcome Meg. We’re glad you think so and thank you for reading!

  5. Jen says:

    Can I substitute coconut milk for something else like oat milk? I live in Argentina in the middle of nowhere and unfortunately I don’t have access to coconut milk

    • Gavin | Jessica in the Kitchen says:

      Hi Jen I’m so sorry the fat in coconut milk is an important ingredient in the ice-cream process. I can only think about using a milky “cashew cream” as a substitute but we haven’t tested it so I have no idea if it would work. Sorry again.

  6. Maria says:

    5 stars
    This….was…..AMAZING! Super easy to make, and sooo creamy and delicious, and pretty much guilt free! I used a can of extra-rich coconut cream and reduced the maple syrup a bit, as the cream has a sweetness of its own. Loved every spoonful.

    • Gavin | Jessica in the Kitchen says:

      Yes! We’re so happy that you enjoyed this recipe Maria!! Thank you for leaving your kind words!

  7. Meghan Werner says:

    5 stars
    THIS ICE CREAM IS THE BOMBBB 10/10!!

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