Save Chocolate avocado ice cream is the ultimate answer when you crave decadent chocolate flavor but want something a little lighter and full of feel-good ingredients. Ripe avocados give it unbelievably creamy texture and richness, with no dairy required. Every scoop is lush and deeply chocolatey—honestly, no one guesses there are avocados involved. This churns up fast in your blender and is the perfect cold treat for summer afternoons or anytime you want a healthier spin on classic ice cream.
When I first made this for my family, everyone was shocked that avocados could make such a dreamy frozen dessert. We now keep avocados on hand just for this recipe and it disappears fast.
Ingredients
- Large ripe avocados: These create the thick creamy base and their quality is key Choose avocados that gently yield to touch and are free of brown spots
- Full-fat coconut milk: Adds rich body and keeps the ice cream scoopable Look for cans with minimal additives and shake before opening
- Maple syrup or agave nectar: Sweetens naturally and blends smoothly into the mixture Go for real maple syrup with a deep amber color for the best flavor
- Unsweetened cocoa powder: Delivers a bold chocolate punch Opt for Dutch-processed for a darker color and richer taste
- Pure vanilla extract: Lifts the chocolate and adds that classic bakery aroma Make sure it is real vanilla rather than imitation
- Fine sea salt: Brightens and balances all the flavors Use a clean sea salt and start with the suggested amount
- Dairy-free chocolate chips (optional): These melt right in for extra chocolatey texture Go for a high-cacao percentage if you like it bittersweet
- Chopped roasted nuts (optional): Offer crunch and a contrast of flavor Pecans or hazelnuts add warmth and depth
Instructions
- Prep the Avocados and Coconut Milk:
- Scoop ripe avocado flesh into your blender and pour in full-fat coconut milk Make sure to remove all the skin and pits from the avocados and shake the coconut milk can well first for even consistency
- Blend Until Completely Smooth:
- Add maple syrup cocoa powder vanilla extract and sea salt to the blender Blend everything on high speed until absolutely smooth and creamy You may need to scrape down the sides several times to get every bit combined
- Taste and Adjust:
- Pause the blender to taste your base If you want a sweeter dessert add a touch more maple syrup or agave nectar and pulse again until blended
- Churn in Ice Cream Maker:
- Pour the smooth mixture into a pre-chilled ice cream maker Churn for twenty to twenty-five minutes or until the texture becomes like soft serve If your ice cream maker bowl is not fully cold it may not thicken as quickly
- Add Optional Mix-Ins:
- Gently fold in chocolate chips or roasted nuts with a flexible spatula to distribute them throughout without deflating the mixture
- Freeze Until Firm:
- Transfer the churned ice cream to a freezer-safe container Smooth the top then cover tightly with parchment paper or a lid to prevent ice crystals Freeze for at least four hours until solid and scoopable
- Serve and Enjoy:
- Take the ice cream from the freezer and let it stand at room temperature for ten to fifteen minutes before serving This softens it just enough for smooth scooping and that creamy texture everyone loves
Save My favorite part of this recipe is watching skeptics' faces when they take a bite—no one ever believes avocado is behind all that creaminess. This is now a summer birthday tradition at our house, always topped with even more chocolate chips.
Storage Tips
Store this ice cream tightly covered in the freezer and press a sheet of parchment or wax paper directly onto the surface Each time you return it to the freezer smooth the top to keep it creamy and avoid ice crystals Ice cream keeps well for up to two weeks though it is best within five days for absolute freshness
Ingredient Substitutions
If you do not have maple syrup agave nectar works equally well For a non-vegan version honey gives a lightly floral note Almond or oat milk can replace coconut milk in a pinch but your ice cream will be less rich Dutch-processed cocoa really deepens the chocolate punch though regular cocoa works too
Serving Suggestions
Top with a scattering of berries toasted coconut or a drizzle of nut butter For extra crunch add granola or small edible flowers A scoop alongside warm brownies turns this into a dinner party-level dessert
Cultural and Historical Context
Avocado-based sweets are traditional in several countries around the globe from Brazilian avocado smoothies to Filipino ice cream This American-style chocolate version is a vegan twist on the classic using avocado’s natural creaminess with a rich chocolate hit
Seasonal Adaptations
Swap in a swirl of fresh berry puree like raspberry or strawberry in peak berry season Add a pinch of cinnamon or chili powder for a Mexican-inspired chocolate treat Try topping with sliced stone fruit such as peaches or plums when they are at their juiciest
Success Stories
One summer I made a double batch for a family picnic and even my ice-cream-loving uncle asked for seconds Now it is my go-to recipe for introducing people to dairy-free desserts and it never fails to impress
Freezer Meal Conversion
This recipe is perfect for make-ahead Treat it as an ice cream meal-prep by portioning servings into small freezer-safe containers This way you have individual servings ready to grab for a quick dessert or snack
Save This easy vegan chocolate avocado ice cream is loved by everyone who tries it — no one ever guesses the secret ingredient! Enjoy each scoop while it is extra creamy and utterly chocolatey.
Recipe FAQ
- → How does avocado affect the flavor?
Avocado adds creaminess and body with a subtle flavor, letting the chocolate shine while keeping the treat rich.
- → Can I use honey instead of maple syrup?
Yes, honey is a great alternative if you're not vegan. It will add its own floral notes.
- → Do I need an ice cream maker?
An ice cream maker gives the smoothest texture, but you can freeze and stir the mixture by hand for a softer result.
- → What toppings pair well?
Fresh berries, coconut flakes, or a sprinkle of extra chocolate or nuts all complement this frozen dessert beautifully.
- → Is this suitable for those avoiding dairy or gluten?
Absolutely! The dessert is fully dairy- and gluten-free, using coconut milk as the creamy base.
- → How should I store leftovers?
Keep the frozen mixture in a sealed, freezer-safe container. Allow it to sit at room temperature before scooping.