Learn how to make some avocado chocolate ice cream using only a handful of ingredients. A vegan friendly ice cream with rich chocolate flavour that's so delicious you won't even notice the use of avocado.
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Next time that you've got some brown avocadoes and want to throw them away, don't! As you can make this ice cream recipe with it and thank me later.
This dairy free ice cream was one of my first recipes, so we are talking about quite some years ago that I made it.
I had no idea that avocado could make such silky smooth textured ice cream until I started blogging.
Prior to that I was abit boring with my use of avocadoes as I would often have them on the side of a main meal and that's about it (boring I know).
When you are looking for ice cream that's dairy free/vegan friendly that reminds you of the texture of conventional ice cream with the use of heavy cream and eggs then avocado is a great substitute.
While you won't get a direct replica, like most things that are gluten/vegan/dairy free you will get something that is satisfactory.
Ingredients you will need
- Avocado - You will want to use an avocado that is firm with a slight amount of softness when squeeze this is the perfect ripeness as it is not overpowering for the ice cream.
- Cacao powder - This is the vegan alternative to cocoa powder.
- Coconut milk - A plant based milk that is thick and creamy is needed which is why I recommend using full fat coconut milk.
- Maple syrup - To give the ice cream a sweet taste.
- Vanilla - To enhance the taste of the ice cream.
- Marshmallows/walnuts/raisins - These are my choice of add ins
Recipe preparation.
You can make this ice cream with or without an ice cream maker, however I will say that using an ice cream maker will yield much better results.
Make sure to freeze the ice cream maker base in advance. It is best to do this overnight or the day before you plan to make the ice cream, that way the base is completely frozen and ready for use.
Also, the loaf pan that you will be storing the ice cream in, I recommend freezing that too.
I usually place both the base and the loaf pan in the freezer at the same time, if I don't there is a good chance that I will forget to do so.
The actual ingredients that you need to make the ice cream need to be blended into a smooth consistency, I personally suggest using a high speed blender rather than the food processor for guaranteed smoothness.
Although you can use a food processor I just find that when something needs to be liquidified and uber smooth the blender works much better.
Then you will need to setup your ice cream maker and transfer the contents along with your add ins into the machine.
This is the part where you will follow the unique manufacturers instructions in respect to how to churn the ice cream.
I have a cuisinart ice cream maker which takes about 15 minutes to churn.
Reasons to make this recipe
- Suitable for most dietary requirements including vegans.
- Avocadoes contain healthy fats and full of fibre.
- This is a great way to use avocadoes especially leftover ones.
- You can make the recipe with out without an ice cream maker.
The steps
- Place the ice cream maker bowl and loaf pan (lined with parchment paper) overnight or the day before moving forward with the recipe.
- Place the coconut milk, melted chocolate, vanilla extract, maple syrup, avocado, cocao powder to a high speed blender or a food processor (fitted with an S blade).
- Blitz into a smooth consistency.
- Remove the ice cream maker bowl from the freezer and setup the machine.
- Pour the content into the machine.
- Churn the mixture accordingly to the manufacturers instructions (mine takes 15 minutes).
- 5 minutes before the ice cream has finished churning, add the marshmallows, chopped walnuts, and raisins.
- Meanwhile, remove the loaf pan from the freezer.
- Once the mixture has churned transfer it into the loaf pan and loosely cover the top with saran/cling film.
- Freeze until it is firm/hard (this may take a few hours, when it is ready it should hold its shape).
More additional ins
Feel free to add any of the following;
- Fruit dried .i.e mixed peel, glazed cherries
- Seeds
- Vegan cookies (broken into small pieces)
- Chocolate chips
- Shredded coconut
Notes and tips
- I highly recommend using an ice cream maker if possible to make this recipe.
- Make sure you are using FULL FAT coconut milk not light.
- Soak and drain the raisins in warm water to make them plump 30 minutes in advance.
- This batch of ice cream makes a small batch (about 4-5 scoops).
- Feel free to double the quantity of ingredients for a bigger batch of ice cream.
- If you are making this ice cream using the no churn method, you may want to add 2 tablespoon of vodka to the ice cream base to reduce the risk of ice crystals.
- Make sure to freeze your ice cream maker bowl and loaf pan ahead of time (the day before or overnight).
- You can keep the ice cream stored in the freezer for up to an month but keep in mind the longer you keep the ice cream in the freezer, the icier it will become.
- When serving the ice cream, either thaw out in the refrigerator (up to an hour) or on the counter (up to 30 minutes).ra
- Don't skip the melted chocolate this enhances the chocolate flavour.
- I recommend using an ice cream maker such as a Cuisinart or a Vitamix or Blendtec machine.
More ice cream recipes
- Toasted Coconut Ice Cream
- Black Forest Ice Cream
- Dairy Free Banana Ice Cream
- Vegan Pistachio Ice Cream
**Please comment below and star rate if you have tried my recipes. Support my website by leaving a donation through Buying Me a Coffee. A site to show your appreciation of my hardwork over the years. Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**
Avocado Chocolate Ice Cream
Ingredients
- 14 oz coconut milk (400ml)(must be full fat)
- ⅓ cup maple syrup (80ml) can use agave or maple
- 1 teaspoon vanilla extract
- ½ cup cacao powder (43g)
- ⅓ cup vegan chocolate (melted80g)
- 1 medium sized avocado ripe, pitted and skin removed.
- ½ cup vegan marshmallows
- ⅓ cup walnuts chopped
- ⅓ cup raisins soaked and drain
Instructions
With the ice cream maker
- Place the ice cream maker bowl and loaf pan (lined with parchment paper) overnight or the day before moving forward with the recipe.
- Place the coconut milk, melted chocolate, vanilla extract, maple syrup, avocado, cocao powder to a high speed blender or a food processor (fitted with an S blade).
- Blitz into a smooth consistency.
- Remove the ice cream maker bowl from the freezer and setup the machine.
- Pour the content into the machine.
- Churn the mixture accordingly to the manufacturers instructions (mine takes 15 minutes).
- 5 minutes before the ice cream has finished churning, add the marshmellows, chopped walnuts, and raisins.
- Meanwhile, remove the loaf pan from the freezer.
- Once the mixture has churned transfer it into the loaf pan and loosely cover the top with saran/cling film.
- Freeze until it is firm/hard (this may take a few hours, when it is ready it should hold its shape).
No churn version
- Place the ice cream maker bowl and loaf pan (lined with parchment paper) overnight or the day before moving forward with the recipe.
- Place the coconut milk, melted chocolate, vanilla extract, maple syrup, avocado, cocao powder to a high speed blender or a food processor (fitted with an S blade).
- Blitz into a smooth consistency and stir in to marshmallows, walnuts and raisins.
- Remove the loaf pan from the freezer.
- Transfer the contents to into the loaf pan and cover loosely with saran/cling film.
- Place in the pan in the freezer but make sure to whisk every 30 minutes for 3-4 hours to reduce the risk of ice crystals unti becomes firm.
Notes
-
- I highly recommend using an ice cream maker if possible to make this recipe.
-
- Make sure you are using FULL FAT coconut milk not light.
-
- Soak and drain the raisins in warm water to make them plump 30 minutes in advance.
-
- This batch of ice cream makes a small batch (about 4-5 scoops).
-
- Feel free to double the quantity of ingredients for a bigger batch of ice cream.
-
- If you are making this ice cream using the no churn method, you may want to add 2 tablespoon of vodka to the ice cream base to reduce the risk of ice crystals.
-
- Make sure to freeze your ice cream maker bowl and loaf pan ahead of time (the day before or overnight).
-
- You can keep the ice cream stored in the freezer for up to an month but keep in mind the longer you keep the ice cream in the freezer, the icier it will become.
-
- When serving the ice cream, either thaw out in the refrigerator (up to an hour) or on the counter (up to 30 minutes).
-
- Don't skip the melted chocolate this enhances the chocolate flavour.
-
- I recommend using an ice cream maker such as a Cuisinart or a Vitamix or Blendtec machine.
Sarah says
Hi, we are allergic to coconut over here so I was thinking of trying this with soy milk. How many ounces are in a can of coconut milk? 8?
Charla says
Hi Sarah, there are 14ounces in a single can of coconut milk.
Susie says
You are a genius! This is delicious: creamy and chocolatey. I’ve never eaten coconut milk or avocado before and certainly never together and I’m wondering about the fat and calories.
Best of all, this is a recipe I can make in Cuba where I live part-time and where dairy products (milk, butter) are very hard to find; however coconut and avocados are cheap and plentiful. Thank you, Charla, for creating this yummy frozen treat.
Charla says
You are very welcome Susie. I am slowly updating my recipes with calorie intake
Mel says
Hi, I am going to make this right now for passover. I bet you didn't realize what an awesome recipe this is for passover, no dairy, and looks delicious. Thanks.
Charla says
Yes, it's definitely fitting for passover, enjoy Mel!!
Errol Hinckson says
Greetings, lovely recipe will give it a try, very glad to see you have heard of Dr. Sebi and his Alkalinity intake for Africans in Africa and the Diaspora especially for our overall health.
I will bookmark your website. Keep the good work up.
Have you tried Soursop ice cream. (Forgive me if the recipe is on your website).
Errol
Charla says
Thanks for the love Errol, highly appreciate it. Yes I've been trying to incorporate Dr Sebi's work into my lifestyle. I hope to eventually transition to an alkaline based lifestyle, so taking small steps for now. I am working on a cookbook right now and soursop ice cream will be included. We consume a lot of soursop in the Caribbean, so had to include a recipe with it.
Al says
Delicious recipe. Do you think it would work well with an added banana?
Charla says
Thank you. No I think banana and avocado are too contrasting in taste. I doubt it would be complementary but you can always try it and let me know.
Ms. Patricia says
I really enjoy your presentation of meals throughout your site - beautiful dishes. Have you heard of Dr. Sebi? Since you are on the journey to eating healthy, I thought I might put his name in your "ear" =). Like you he's also African. I believe he was born in one of the islands. Anyway, he focuses on the African biological make-up of his people and what we should eat for optimal health because he said he is black, first and foremost, and because the mother (Africa/the people) are sick. And, his mission is to help his people in health and life by exposing hybrid foods like garlic, yams, corn, large bananas, and other fruits (usually the ones without seeds, it seems). He touches on a lot and has been doing this since the 1960s, I believe; so decades worth of research is under his belt. Maybe it would be of some use to you. I know we are all humans, but we are still created different from one group of people (collectively) to the next. Other groups of people may benefit from his research, but his focus is the "poisoning" of his people through foods not meant to create a conducive environment for optimal health.
Even though I do not agree with some of the information pushed out by the government, I don't know how many studies really focus on the health and nutrition of the blacks or non-whites and in a positive light, at least here in the US. Whites are still given priority--in ways people don't even see or simply ignore--everyone else is like an after-thought and made to believe it's a universal diet when it's really not.
It's good that someone is looking out for the complete health and nutrition of blacks by really delving into research. I hope he succeeds at his mission. Oh! How could I forget...he is the man who was taken to court back in the late 1900s for putting out there that he cured AIDS, HIV, cancer, and other said-to-be-incurable diseases and didn't remove his ad in the paper back then when told by the authorities. To my surprise, he actually won the case in the NY Supreme Court.
Anyway, enough of that. Keep up the awesome work you do, too! Take care.
Charla says
Hey Patricia, thank you for stopping by. Yes I have heard of Dr Sebi. I adore his teaching which promotes the alkaline lifestyle. That is something that I would like to eventually transition to.
Keith @ How's it Lookin? says
Looks delicious. Avocado flavor sounds awesome, thanks a lot
Charla says
Thank you!
Gloria @ Homemade & Yummy says
This sounds delicious. Would have never thought of making ice cream with avocados!!
Charla says
Me neither Gloria, but it tastes pretty good 😉
Bethany @ athletic avocado says
This chocolate ice cream looks thick, creamy and dreamy, AKA everything I want ice cream to be! YAY for avocadoes!
Charla says
Yay! That is what I like to hear Bethany 😉
Andrea @ Cooking with Mamma C says
I'm craving ice cream so much lately, and I need to try making this healthy version! I love that it's vegan and uses avocado. Pinning. And, I really need to dust off my ice cream maker...you've convinced me!
Charla says
Thank you so much.
Melissa says
I love cinnamon with chocolate. And have been looking for a healthier version of store bought ice cream. Time to break out the ice cream maker!
Charla says
Thanks Melissa, this stuff knocks the store brought ice cream out of the water.
Priya says
I got to try this ice-cream! I can never say no to chocolate ice cream and I love this twist of coconut milk in it..
Charla says
Thanks Priya 😉
GiGi Eats says
I WANT THIS ALL IN MY FACE RIGHT NOW! And you know what?!?!?!?! I CAN EAT IT - THANK YOU for making such a delicious recipe that my diet will actually ALLOW ME TO EAT!
I love you.
Charla says
Hi GiGi, you are welcome. Enjoy! Feel free to contact me if you need further assistance with any additional recipes.