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Chocolate avocado ice cream (vegan style)

Paleo, gluten free, vegan and dairy free chocolate avocado ice cream, delicious!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 4 servings
Calories 144kcal
Author Charla


  • 1 can of full fat coconut milk
  • 1 large avocado ripe, pitted and skin removed.
  • 3 tablespoon of raw cacao powder
  • ¼ cup of coconut nectar can use agave or maple
  • ½ teaspoon of cinnamon
  • 1 teaspoon of vanilla powder or extract


  • If using an ice cream maker, place the bowl in a freezer overnight for at least 4 hours before use.
  • Place all of the ingredients in a high speed blender or food processor and blitz into a smooth consistency.
  • Once a smooth consistency has been achieved, prepare the ice cream maker and use accordingly to the manufacturer instructions.
  • To make without a ice cream maker, once the ingredients have been blended, simply pour into a freezer friendly container and freeze for an hour. After the given time whisk the mixture every 30 minutes for up to 4 hours to omit freezer burn. Over a course of time the ice cream will thicken and then serve accordingly.


Calories: 144kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 346mg | Fiber: 5g | Sugar: 12g | Vitamin A: 73IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg