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 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 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:


Chocolate avocado pudding in a glass.

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


  • 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.
  1. This recipe is vegan and gluten free.
    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.
Instagram Jessica in the Kitchen
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.


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

leave a comment

Recipe Rating


  1. Carolien says:

    5 stars
    Delicious and so simple!!! thank you! I cannot believe that I have been paying for avocado ice cream when it is so easy to make. I used the ice cream maker and followed your recipe exactly! Oh My, so good. I am looking forward to trying more of your recipes!

    • Gavin | Jessica in the Kitchen says:

      That’s great Carolien! We’re so happy that you enjoyed it! Thank you for such a sweet review and looking we’re looking forward to you trying our other recipes!

  2. Sandra says:

    Great ice cream! My family loved it.
    Thanks for sharing!

    • Gavin | Jessica in the Kitchen says:

      Thanks so much for reading Sandra! We’re so happy that you and your family loved it!

  3. 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 🙂

  4. 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.

  5. 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!

  6. Amanda says:

    5 stars
    This ice cream is amazing! Mine did get a little icy because I neglected to stir it while it was freezing, but it was still absolutely delicious! It’s really rich and chocolaty and I couldn’t taste the avocado at all. I topped it with crushed pistachios and will definitely be making this again!

  7. KC says:

    5 stars
    Tried this recipe today. I used 1/4 cup of cocoa and 1/4 cup of cacao nibs (been trying to get rid of them) and I had to swap the maple syrup for stevia. The result was almost like a dark/belgian chocolate ice cream. Thanks for sharing this recipe Jessica!

  8. Sharon says:

    This ice cream is so amazing. I love the deep rich chocolate flavor and that it IS healthy. My young daughters gobbled it up, then I told them it had avocado in it (which they both hate) and they didn’t believe me, ha-ha. I love serving them a treat that is good for them . . . and easy for me to make. Because I love rocky road ice cream, I added 1/2 C. mini marshmallows to the fix before freezing it – delish! Can’t wait to make this again.

  9. Tanya Walker says:

    5 stars
    I made this and it’s incredible!! I misread the recipe somehow and added half the coconut milk and also only used half the sugar (and I used Lakanto white sugar replacement instead of maple syrup) but it is basically the best flavour balance you can get in a chocolate icecream. It also freezes nicely and scoops into a nice creamy scoop after 2-3 hours. I’m a huge chocolate icecream fan and I’m so stoked I’ve found such a delicious healthy version. Thank you.

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe, Tanya! Thank you so much for reading and leaving such a nice comment!

  10. 5 stars
    love the combination of avocado and chocolate
    nutrients and delicious recipe

    • Gavin | Jessica in the Kitchen says:

      Awesome we’re so happy you enjoyed it Erika! Thanks so much for reading!

Send this to a friend