Dark Chocolate Avocado Ice Cream – vegan, low carb, paleo
This post may contain affiliate links from which I will earn a commission. Learn more in our disclosure.
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.
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?
Do you think this recipe is significantly less expensive to make than buying unsweetened chocolate chips? I looked up the cocoa butter, and it’s rather expensive. But I am not sure how it would work out with all of the ingredients. Thanks.
Hi there. I think you are on the wrong post, correct? This is ice cream and not chocolate chips :). Good question. I haven’t checked but I have done them with coconut oil in the cooler months (actually year round) and I buy my cocoa butter in bulk to save money. I buy almost everything in bulk :). Hope that helps!
Can I make this without an ice cream maker?
Technically you can make any ice cream recipe without an ice cream maker. It’s just a matter of being willing to have it not typically turn out as well since the maker puts air into the ice cream consistently which you can’t do otherwise. Hope you like it either way!
How much is a “scoop” os stevia?
Hello there. Sorry for the delay–we’ve been inundated here. There was some information in the post about “scoops” of stevia, but I clarified it in the recipe now. Thanks for the question :).
No I have heard avocado ice cream before. I was wondering have you used mac a root in ice cream, before?
It’s so good. You mean the adaptogen? I haven’t but are you doing it just for adaptogenic purposes?
This is SO delicious! I’m trying to cut refined sugar out of my diet, but I love ice cream, and this is a perfect substitute. So rich and chocolatey! I bet the base could make a great pudding, too. So glad I found this recipe on Pinterest.
(I did use cow’s milk and real maple syrup instead of xylitol and stevia, but otherwise followed the recipe exactly.)
Thank you so much, Emily – we love it too! Yes, you could make this also: https://wholenewmom.com/recipes/chocolate-avocado-mousse/
And these :): https://wholenewmom.com/recipes/chocolate-avocado-truffles-chocolate-truffles-recipe-truffle-recipe/ I think the truffles are the best.
Working on another one too – thanks again – you made my night!
I make a chocolate shake nearly every day that is very similar to this. So good!
What a fun idea! Did you try the ice cream or just you noticed the similarity?
I didn’t try the ice cream exactly. I live outside the USA and often can’t get all the ingredients. I don’t measure anything either when making a shake/smoothie. For my chocolate shake I put in 1/2 avocado (a whole one if it’s small), 1 frozen banana (approximately, as I cut them into pieces before freezing), stevia to taste, milk of choice (I put in whatever it takes to make it the consistency of a thick shake), some ice (2-4 cubes), just a little less than 1/4 c. organic cocoa powder (I like a strong chocolate flavor!), and cinnamon just for fun (a lot, cuz I love cinnamon), and sometimes a bit of vanilla
. I’m going to the States for a few months this summer so I hope I can try this out according to the exact recipe!
Sounds great!!! Hope you can try it and safe travels!
I used erythritol and liquid stevia drops for this recipe. My calculations showed a lot of carbs. How do you figure this recipe is low carb?
Hi Tammy!
Where are you getting the carbs from in the ingredients? Thanks for reading!
Your site has so many ads! It is really hard to scroll down to find your recipe on mobile without accidentally clicking, which is I guess why they do it? I would have pinned this, bit too many ads!!
Hello “C” – thanks for reading and for writing. I just checked that post and there were a total of maybe 7 ads on it which is pretty normal for blogs these days. Did you have a different experience?
Are you on mobile or desktop?
I will say that ads are the main way that bloggers make income—we typically spend a lot of time creating content and updating things/ responding to questions, and without income we would have to stop. So it’s a balance b/c wanting the site to be as appealing to our readers as possible while still getting paid for our work.
I am getting in touch w/ my ad provider and would be happy to tell them about your concern, but I hope you can understand the conundrum here. Companies like CNN, etc., have ads on their site to pay for their webpage (and of course they have commercials on TV). Sadly it’s a necessary evil in a lot of ways. I just block them out.
I could go into more details, but so many income streams for bloggers are decreasing b/c of companies like Amazon so we are left trying to figure out how to make income in other ways.
Actually I haven’t had issues w/ scrolling and not clicking. Maybe it was an odd situation? If you scroll quickly the ads won’t even show.
Hope that helps and please do let me know.
So what measure is six scoops of stevia?
Hello there–I’m so sorry for missing this comment! I updated the recipe so you can see the exact measurement. I believe a link was there to explain it but it’s more clear now. Hope you like it and sorry again!
What is the size of servings ? How many servings? Do you know the macros?
Hi there. We working on getting that functionality done on the site–thanks for your patience! I just updated the recipe w/ serving sizes – thanks for reading!