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).
Incredible Vegan 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:
- I refused to eat avocado until my late twenties (I do not think I ate guacamole until my 30s)
- 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!
- Vegan (dairy-free, egg-free)
- Refined sugar free
- Fast and easy to make
- Only 5 ingredients
- Keto Option
Ingredients for Vegan Chocolate Avocado Ice Cream
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
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
- Pure maple maple syrup
- unsweetened cocoa powder
- vanilla extract
How to Make Vegan Chocolate Avocado Ice Cream
Note that the complete directions are also in the recipe card below.
- Place the avocado, coconut milk, maple syrup, cocoa powder, water, vanilla and optional salt in a blender container; process until completley smooth.
- Taste the ice cream and adjust the sweetness (or add more salt) as desired.
- Pour the ice cream base into an ice cream maker and churn according to manufacturer’s directions..
- Eat immediately or pack into a freezer safe container and freeze for at least 2 hours until firm and scoop-able.
How Should the Ice Cream Be Stored?
Store the ice cream in a freezer-safe container in the freezer for up to 2 weeks.
Can I Make the Ice Cream without an Ice Cream Maker?
Yes, you can!
I am a big fan of no-churn ice creams and sorbets (I have several options listed at the end of this post), While this particular recipe is best made with an ice cream maker (to create a light, creamy, traditional-tasting ice cream) it can be made without one as well.
- Pour the ice cream base into a freezer-safe container. Cover and freeze until hard.
- Let the ice cream thaw for 15 to 30 minutes before scooping. Alternatively, microwave for 15 second intervals until softened slightly.
- Scrape a spoon or scoop along the surface of the ice cream to create a smooth, fluffy scoop. Refreeze remaining ice cream.
Can I Make this Ice Cream Keto Friendly?
With the keto sweetener swap, the resulting ice cream has 0.9 g sugar and 5.3 grams of net carbs per serving.
Enjoy the ice cream and savor these late-summer days!
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