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Chocolate Avocado Ice Cream {vegan, 5 ingredients, keto option}

Creamy, super chocolate avocado ice cream that tastes indulgent but is healthy! Made with 5 ingredients, it is vegan, paleo, & keto (with 1 easy sub).

2 scoops of vegan chocolate avocado ice cream in a white dish

Incredible Chocolate Ice Cream Made with Avocado

Some things about me make little sense.  My siblings would say many things :).

But topping my zany list are these gems:

  1. I refused to eat avocado until my late twenties (I do not think I ate guacamole until my 30s)
  2. I did not like chocolate ice cream

But note, I’ve written these in past tense. I still have a slew of inexplicable idiosyncrasies (understatement), but at least I came to my senses with regard to avocadoes and chocolate ice cream.

It’s a good thing, too, or I would never have made this, one of the most delectable chocolate ice creams around (and that’s coming from several lifelong chocolate ice cream-loving friends and family members): Chocolate Avocado Ice Cream!

2 scoops of chocolate avocado ice cream on a cone

5 Ingredients to Make Chocolate Avocado Ice Cream

Avocado, in combination with full-fat canned coconut milk, some  creates the velvety backdrop for deep chocolate flavor in this easy ice cream. And before you (or your children, spouses, or friends) ask, no, you will not taste avocado at all as you indulge.

The base for the ice cream could not be easier to prepare. You only need 5 ingredients (plus water & optional salt) to make it, and, with the exception of the avocado, they are shelf stable pantry items:

  • 1 medium-large avocado (about 5 oz/142 g)
  • 1 13.5-ounce can full-fat coconut milk
  • 2/3 cup maple syrup
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons vanilla extract

the five ingredients needed t make vegan chocolate avocado ice cream

Does the Ice Cream Require an Ice Cream Maker?

I am a big fan of no-churn ice creams and sorbets (I have several options listed at the end of this post), but this particular recipe requires an ice cream maker. It need not be a fancy maker, but one is necessary to create a light, creamy, traditional-tasting ice cream.

Making the base for the ice cream only takes about 3 minutes (mostly peeling and pitting the avocado). After that, all of the ingredients go into a blender and processed until smooth and creamy. Refrigerate the base for 2 hours or more until very cold and then process in your ice cream maker according to the manufacturer’s instructions.

Is this Ice Cream Keto Friendly?

Yes, this ice cream is a keto-friendly dessert with one simple substitution: replace the maple syrup with an equal amount of keto-friendly liquid sweetener. That’s it! 

With the keto sweetener swap, the resulting ice cream has 0.9 g sugar and 5.3 grams of net carbs per serving.

close up of a scoop of chocolate avocado ice cream in a white dish with a white background

Enjoy the ice cream and savor these late-summer days!

More Easy Vegan Frozen Treats To Try:

1-Ingredient Banana Ice Cream

Mango Banana Coconut Ice Cream

3-ingredient Chocolate Banana Peanut Butter Ice Cream

Strawberry Hemp Ice Cream

2-Ingredient Strawberry Sorbet

a white dish filled with two rounded scoops of chocolate avocado ice cream

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2 scoops of vegan chocolate avocado ice cream in a white dish

Chocolate Avocado Ice Cream {vegan, 5 ingredients, keto option}


  • Author: Camilla
  • Prep Time: 20
  • Total Time: 20
  • Yield: 3 cups 1x
  • Diet: Vegan

Description

Creamy, super chocolate avocado ice cream that tastes indulgent but is healthy! Made with 5 ingredients, it is vegan, paleo, & keto (with 1 easy sub).


Ingredients

Scale
  • 1 medium-large avocado (about 5 ounces/142 g)
  • 1 13.5-ounce can full-fat coconut milk
  • 2/3 cup (150 mL) maple syrup (see notes for keto substitution)
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup (125 mL)  water
  • 2 teaspoons vanilla extract
  • Optional: 1/8 teaspoon fine sea salt

Instructions

  1. Place the avocado, coconut milk, maple syrup, cocoa powder, water, vanilla and optional salt in a blender container; process until completley smooth. Taste; adjust sweetness (or add more salt) as desired.
  2. Pour the ice cream base into a covered container and refrigerate for at least 2 hours or until very cold.
  3. Freeze the ice cream according to the manufacturer’s instructions for your machine.
  4. Eat immediately or pack into a freezer safe container and freeze for at least 2 hours until firm and scoop-able.

Notes

Storage: Store the ice cream in a freezer-safe container in the freezer for up to 2 weeks.

Keto Option: Prepare as directed but replace the maple syrup with an equal amount of a keto-friendly liquid sweetener substitute [KETO MACROS PER 1/2 CUP (Calories: 148; Carbohydrates: 8.2 g; Sugars: 0.9 g; Net Carbs: 5.3 g)]

  • Category: Ice Cream
  • Method: Blender

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 240
  • Sugar: 22.3 g
  • Sodium: 18.3 mg
  • Fat: 13.5 g
  • Saturated Fat: 8.4 g
  • Carbohydrates: 31.9 g
  • Fiber: 2.9 g
  • Protein: 2.4 g
  • Cholesterol: 0 mg

Keywords: vegan ice cream, avocado, avocado ice cream, chocolate avocado, vegan, ice cream, keto ice cream, keto chocolate ice, cream, coconut milk, 5 ingredients, egg-free, gluten-free, dairy-free, easy, healthy ice cream, chocolate avocado ice cream

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