Dark Chocolate Avocado Ice Cream – vegan, low carb, paleo
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If you are a chocolate lover, you are going to LOVE this Chocolate Avocado Ice Cream recipe. It’s super creamy, super rich, and I think you’ll agree–much tastier than store bought vegan ice cream.
I’m sure you can tell that by recipes on my site such as Homemade Chocolate Chips, Chocolate Almond Chip Ice Cream, No-Bake Almond Joy Bars, and Vegan Chocolate Ice Cream that we are big-time chocolate lovers here.
However, there are some other foods that we have similar addictions to.
Do you have the same thing in your home? Foods that you just can’t keep around because they’ll be demolished?
For us, black olives, chips, and avocados fit into this category. The “never can have enough of ’em” category.
I suspect many of you are in the same (or similar) boats with us…..that’s why Guac and Chips are such a popular treat–because it’s a combo of two flavorful foods.
But Chocolate AND Avocados?
Yes. Big yes.
Truth is, we’ve been on a huge avocado kick for as long as I can remember.
You can see evidence of how well chocolate and avocados go together in these recipes:
- Chocolate Mint Grasshopper Bars – a healthy treat for mint chocolate lovers
- Chocolate Avocado Mousse (super smooth and rich)
- Buckwheat Crepe Cake with Chocolate Avocado Filling – a really lovely recipe
- Chocolate Avocado Truffles with a Kick – a super fun way to eat avocados
Whew – that’s a lot of chocolate and a lot of avocados!
Anyhow, today I have what just might be the best avocado dessert recipe on my blog yet—Dark Chocolate Avocado Ice Cream. Seriously–this recipe is amazing!
And it’s super simple too–just a few ingredients mix up super quick to make an amazingly rich, decadent, chocolate ice cream that rivals anything you’ve ever had in an ice cream parlor.
PLUS it’s super good for you. This avocado chocolate ice cream is loaded with the healthful goodness of avocados, cocoa powder, coconut milk, and sweetener. So no guilt. Just healthy indulgence.
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What’s Special About This Ice Cream
Great Taste
First of all, as I said, this chocolate avocado ice cream tastes phenomenal. Dark. Chocolate. Deelish.
Healthy
This vegan ice cream is healthy–with all of the goodness of the healthy fats from avocado and the antioxidants in cocoa, this avocado chocolate ice cream is a seriously healthy treat.
Creamy
Talk about creaminess. Instead of leaning on heavy cream or egg yolks, avocados give this ice cream its luscious creaminess. You have to try it to see what I mean. We love this vegan chocolate ice cream, but whenever we talk about making ice cream these days, my oldest asks if we have ripe avocados so we can make this chocolate avocado ice cream. It’s become that much of a favorite.
Easy
Only 7 ingredients and this delicious vegan avocado chocolate ice cream can be yours. Nothing fancy to buy and it freezes up so well, you’ll think you’re in an ice cream parlor–but without the resulting lighter wallet syndrome.
I won’t be surprised if this soon becomes a favorite in your home.
Feel free to invite us over the next time you make it :).
Oh, and to make this chocolate avocado ice cream a truly frugal dessert, simply buy avocados when you see them on sale, and then follow the tips in this post for freezing avocados.
Race you to the kitchen!
Substitutions for Special Diets
- Milk Options: If you would like to make your own coconut milk, see my Homemade Coconut Milk. Any other dairy-free milk (or regular milk) can be used instead of coconut milk but coconut and cashew (and possibly oat milk) will yield the creamiest results.
- AIP: For AIP, use carob instead of chocolate and use coconut sugar, maple syrup, or honey instead of xylitol.
- Vegan: For vegan, you can use arrowroot for the thickener.
- Sweetener Options: If you like using only whole food sweeteners, you can use sucanat or coconut sugar or honey or maple syrup. Honey and maple syrup are sweeter than sugar, so you will want to use 1/2 to 3/4 of a cup of each for each cup of sweetener in the recipe.
Recipe Notes
- Stevia: For tips on stevia, see How to Use Stevia. Also, here is a great brand of stevia scoops.
- THM: This recipe qualifies as an “S” for those on the Trim Healthy Mama plan as long as you use gelatin if using a thickener.
- Granulated Sweetener: If you use a granulated sweetener such as xylitol, blending it before adding it to the other ingredients will result in a smoother texture.
- Thickener: You should be fine not using a thickener if you use MCT oil. I would definitely use a thickener otherwise, though, as it really helps improve the texture of the recipe.
Make This Ice Cream Without an Ice Cream Maker
I haven’t tested this method, but you can use the following instructions:
- Transfer the ice cream base into a freezer-safe container and place in the freezer. Allow to freeze for 1 hour.
- Whisk slightly every 20 minutes for 3-4 hours until it’s firm enough to scoop.
I’m telling you, this is super rich. Lovely chocolatey.
But hey, why not make it even better topped with this Homemade Magic Shell?!
Dark Chocolate Avocado Ice Cream – vegan, low carb, AIP, THM:S
Ingredients
- 3 medium haas avocados
- 1 1/2 cups coconut milk
- 3/4 cup cocoa
- 6 tablespoons low carb sweetener (or other sweetener, as desired. See notes)
- 1-3 tablespoons MCT oil (optional–for creaminess)
- 1 teaspoon vanilla
- 1 teaspoon gelatin (an optional thickener–use arrowroot for vegan version)
- 3/16 teaspoon stevia (or alternative. 3/16 teaspoon is the equivalent of 6 tiny "scoops" — see Recipe Notes for more info.)
- 1/2 teaspoon salt
Instructions
- Place all ingredients into the bowl of a food processor or into a blender.
- Process until smooth.
- Place blended ice cream base into ice cream maker and follow manufacturer’s instructions to freeze the ice cream. For faster ice cream making, place the blended base into the refrigerator for about 2 hours to chill prior to making the ice cream.
- Serve immediately. If not serving immediately, thaw for 5-10 minutes after removing from freezer and then use an ice cream scoop to serve.
Notes
- Stevia: For tips on stevia, see How to Use Stevia. Also, here is a great brand of stevia scoops.
- THM: This recipe qualifies as an “S” for those on the Trim Healthy Mama plan as long as you use gelatin if using a thickener.
- Granulated Sweetener: If you use a granulated sweetener such as xylitol, blending it before adding it to the other ingredients will result in a smoother texture.
- Thickener: You should be fine not using a thickener if you use MCT oil. I would definitely use a thickener otherwise, though, as it really helps improve the texture of the recipe.
Nutrition
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Have you ever had avocado ice cream?
I don’t do stevia. I hate the taste/aftertaste plus the oh too sweetness! I use allulose or Bocha Sweet (xylitol, I found out), but mostly allulose. How much allulose should I use in place of the stevia… Oh, and WHY, since you already have 6 T of a low carb sweetener anyway?
Thanks, I’ve heard of avocado chocolate recipes before, but it’s summer and HOT. Looking for a good ice cream recipe that works for diabetics.
Hi Carol! This post talks about how to use stevia. Allulose is 1:1 with sugar so you would use the same conversion of 1/32 teaspoon equals 1/8 cup sugar.
The reason for using both is in that post as well and in this one as well. https://wholenewmom.com/how-to-like-stevia/ I like combining sweeteners. Makes everything taste better and for other reasons too. :).
Actually, allulose is not as sweet as sugar (that’s OK with me!)
“It’s roughly 70% as sweet as sugar, (https://health.clevelandclinic.org/what-is-allulose)
I find most things with “normal” amounts of sugar or alternative sweeteners to be extremely sweet, and not something I like anymore. I usually use about 1/2 of the amount of sweeteners called for…if not sweet enough I can always add more, but you can’t ‘unsweeten’ something too sweet!
Oh gotcha. I haven’t used it much at all and forgot about that. You could just pretend it’s a 1:1 then and you’ll have 70% of the sweetness. I’m liking things less sweet these days too. It’s a good thing!
bonjour
je cherche des recettes pour creme glacee pour 150 kgs même pour sorbets
merci
Hi there. Sorry I am not familiar with bulk recipes of ice creams. Hope you can find some answers.
Please use weights instead of measures. So much more accurate
Hi there. Do you mean for everything or are you referring specifically to the avocados?
Didn’t really try yet but need clarification on sweetener. I don’t like artificial sweeteners. What do you recommend and how much of each? (maple syrup, honey, etc)
Of course! There are sweetener notes above the recipe card. The low carb sweetener in the post is a 1:1 sugar replacement so you would just do what the post says. Stevia isn’t artificial but the amount in the post is equivalent to approximately 3/4 of a cup of sweetener. This post has more info about how to use maple syrup and honey as options, but again that’s in the post. You need less :). Hope that helps! Enjoy!!
Andrienne, I made the Chocolate Avocado Ice Cream (first time). We liked it but needs improvent. My avocados were large (used approx 2.5 avocados; pretty much filled up my Blendtec) and may have been too much for the remaining ingredients. It seemed a little off from what I thought it would be, i.e., it wasn’t quite as sweet, maybe not as chocolatey, etc. I think it will be great once I make a few adjustments. I used Monk Fruit sweetner and Stevia pure extract (same type but different brand) so probably need a little adjustment there as well but may be perfect when I adjust the avocado. Help me with the amount of avocado…when the recipe says 3 haas avocados, would you convert to equivalent in cup(s)? For me that will take the guesswork out of are they small, medium, etc. Thanks!
Hi there! So you are saying that 2.5 avocados filled up your BlendTec? What model blender do you have?
I have a Blendtec ES3. The fill line is 32 oz. although there is space above that. It is an older model.
I feel bad that I didn’t check the sizes for this. I guess we had regular (not too large and not too small) but it was very rich. I guess I’ll have to go thru my avo recipes and really watch that for next time!
Thanks, next time I make it I’ll try to get small/medium avocados and see how that works. I appreciate your time to help me; I know you’re really busy. Your idea might help for future recipes for some of us. Thanks again and I see other recipes I want to try.
You are so welcome. We just updated the recipe card w/ the new information. Thanks for your helpfulness and patience!
I would love to try this. Could you give a more exact amount for the avocado. The sizes vary so much. Thanks
Hello there. So sorry we were buried w/ so many things here. The post has been updated. I so hope you like it and sorry again!
Hello! Excited to try this. Could you add some peppermint extract to it? Thanks!
Of course! Sounds like a great idea!