Chocolate Avocado Ice Cream
This vegan Chocolate Avocado Ice Cream is a tasty treat with BIG chocolate flavor. Bonus: you can make it with or without an ice cream maker!
If you’re not usually a fan of avocados, you might be hovering over the X on your browser tab right now, but before you click away, let me tell you—this Chocolate Avocado Ice Cream is one of the best ice creams I’ve ever had.
And no, it doesn’t taste like avocado!
Now, I won’t say it tastes exactly like ice cream made with egg yolks and heavy cream, but the avocado makes adds terrific richness and texture without the dairy. The chocolate flavour is the star of the show here, and its taste masks the avocado.
You can make this ice cream with an ice cream maker or use the no-churn instructions below. However you make it, you can expect a luxurious, creamy texture and deep chocolate flavour. Serve a scoop over a warm vegan brownie for a doubly delicious dessert!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Full-fat coconut milk – Be sure to use the full-fat variety, not the refrigerated kind or lite coconut milk.
- Avocado
- Unsweetened cocoa powder – You can use natural cocoa powder, Dutch process, or raw cacao.
- Maple syrup
- Vanilla extract
- Water
Picking the Perfect Avocado for Ice Cream
If you’re planning on making your ice cream the same day you’re shopping, you’ll want to buy a ripe avocado—one that yields to firm, gentle pressure without feeling mushy or soft.
Making your avocado ice cream later in the week? Then you can purchase a hard avocado, which will ripen in a few days.
Vegan Ice Cream Toppings
- Vegan hot fudge
- Coconut whipped cream
- Vegan sprinkles
- Crumbled chocolate chip cookies
- Chopped nuts
- Ice cream cones
How to Make Chocolate Avocado Ice Cream
Ready for some rich, decadent ice cream?! Let’s get started.
Blend the avocado and coconut milk. Place the avocado and coconut milk in a food processor or blender and process until the mixture is smooth.
Add the remaining ingredients. Put the cocoa powder, maple syrup, vanilla, and water into the blender or food processor and blend for about 2 minutes, or until the ingredients are fully incorporated, scraping down the bowl as needed.
For an Ice Cream Machine:
Pour the ice cream base into a freezer-safe container in the refrigerator for 2 hours to chill. Churn the ice cream according to the manufacturer’s instructions for your machine.
For No-Churn Ice Cream:
Place all of the ice cream base into a freezer-safe container and freeze for 3 to 4 hours, whisking every 20 minutes to prevent ice crystals from forming. It should get thicker after each time you whisk, until it’s firm enough to scoop.
Tips for Success
Here are some hints and tips for perfect Chocolate Avocado Ice Cream!
- Be careful with ingredient swaps. Making ice cream is like baking—it’s equal parts art and science, and if you start playing too much with the ingredients, you might not get the results you want.
- Let the ice cream thaw before serving. If your freezer runs cold, you might need to let the ice cream sit for about 5 minutes at room temperature before scooping.
- About mix-ins. If you want to add chocolate chips, fruit, or other mix-ins, I recommend incorporating them into softened ice cream just before serving for maximum freshness. You might think adding a handful of diced strawberries before freezing will be delicious, but they’ll freeze into something with the taste and texture of ice cubes!
How to Store
Store this ice cream in a freezer-safe container for up to 2 weeks.
Enjoy friends! If you make this vegan Chocolate Avocado Ice Cream recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Vegan Chocolate Avocado Ice Cream
Ingredients
- 13.5 oz can full fat coconut milk, 380 g
- 4.5 oz avocado, about 1 medium avocado, peeled and pitted 127 g
- 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
- 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
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
I just tried this recipe, and it is absolutely declious. Creamy, flavorful and smooth. It’s also easy. Thanks so much for this post.
Thanks so much Linda! And so glad you liked it!!
Hi Jessica, can I know if “1 – 13.5 ounce can full fat coconut milk” means I should put 13.5 ounce of milk ?
Hi Serene! Yes – but specifically coconut milk. Regular milk won’t work as well since it doesn’t thicken up like coconut milk. Hope that helps!
I made this and it’s very good! it is even good b/f you freeze it as pudding.
Thanks for posting!!
I’m so glad you enjoyed Kim!! Thanks for the feedback!
Hi Jessica, OMG! I wanted to make this just as you said, but only had 300ml coconut milk, so added 100ml cream (my bad!), then didn’t have maple syrup so added agave nectar. THEN, was going to freeze it, but had to have a little taste, and it tasted just like those SUPER-unhealthy chocolate puddings from a box I had as a child, so I must apologise, but it didn’t make it to the freezer at all! Your recipe is SO delicious just as a fridge pudding! Will make the ice-cream one day I promise. Thank you for a fantastic recipe.
Fabiola, you just made me laugh so loud! I’m so glad you enjoyed it haha – what’s better than healthy tasting like it isn’t?! You’re so welcome and thanks for the feedback!
Hello,
I know the comments are mainly 2014. Its 2016 and I’m curious as Tom Brady eats avocado based ice cream I decided to google it and ended up here. I have a couple of questions. Avocado the big green ones or the smaller bumpy skinned ones that turn dark when there ripe. Well actually what do those big green ones with the smooth skin look like when they’re ripe? I’ve only made Alton Browns guacamole with the small bumpy skinned ones. What would happen if you stuck it in the freezer and didn’t whisk it because you forgot about it? I’m going to try this so I want to buy the right stuff.
Thanks in advance if anyone is still following the old blog.
Hi Betty,
I use the big green ones with the smooth skin. They get a little darker, but their pit is the marker as to whether they are ripe or not – remove the pit and the skin inside is slightly darker. This diagram can help: http://illuzone.net/article-visual-how-to-know-when-an-avocado-is-ripe/.
It would get icy if you stuck it in the freezer and didn’t whisk it, and would be more like cold chocolate avocado and not the smooth consistency of ice cream. I hope it tastes delicious!
What do you think about using almond extract or maybe half almond and half vanilla extract, or adding some peppermint extract or peppermint essential oil to it?
Hi Tamra,
That sounds totally fine!
This was AMAZING!! Just made it now and WOW, might not even make it to the freezer. Next time I’m going to put in some mint. Thank you!!!
Hi AnnMarie,
I’m so glad to hear that!! I really need to remake this. LOVE the mint suggestion!!
Hi Jessica! I have a question – This ice cream recipe looks utterly amazing and I would love to try it out, except that avocados don’t exactly sit well with my stomach. Do you think (based on cooking experience) that I would be able to replace the 4.5 oz of avocado with 4.5 oz of canned pumpkin as both ingredients have similar thick yet creamy textures? I know I would end up with an added pumpkin flavor to the chocolate (which I am okay with), but do you believe the replacement would be possible or is the avocado absolutely essential?
Hi Hailey,
Sorry that I’m just seeing your comment! I can’t say yes for sure but I think you should try it! They are both creamy fats but avocado is a lot more like heavy cream in terms of fat than pumpkin is. Let me know how it turns out!
I tried this today and was blown away by how wonderful it is! So smooth and creamy. (I only had a can of “lite” coconut milk on hand but decided to give the recipe a try with it anyway, and it worked great.)
Thanks for the recipe!
Hi Sherri,
I’m so glad you enjoyed my recipe!! Glad to hear lite coconut milk works also. You’re very welcome and thanks for the feedback!
I’m curious as to how strong the coconut flavor is? Every time I try coconut ice cream from the store, it is just too strong a coconut flavor. (I like coconut but for some reason I don’t like coconut ice cream or things fried in coconut oil). I do have lactose intolerance so need to find something other than milk based.
Hi Candy,
Honestly it tastes like chocolate ice cream! You do taste some coconut, but it isn’t overpowering (like coconut oil). The avocado neutralises that flavour a bit. I may not be the best judge, I love coconut, but it’s not what you taste when having these. I hope you try it and enjoy it!!
Okay I deliberately googled chocolate avocado ice cream as I knew if I had thought about it surely someone
had created it! I have made avocado ice cream years ago and my family loved it! Someone suggested adding alcohol to the recipe to keep it creamy so I think I might add something … not sure which one yet but since you really can’t taste the avocado wouldn’t any liquor that goes well with chocolate work? Maybe even a chocolate liquor!? I’m just unsure about how much I could add and if so perhaps cut out the maple syrup???
Thank you for your input!!
Hey Joy,
Chocolate liqueur sounds great for this! I think you should taste both, and see which is sweeter, maybe half maple, half chocolate liqueur? I can’t guarantee it since I’ve never tried that before. I can guarantee that this is super creamy as it is though! Good luck and let me know how it turns out!!