Prep Time: 15 minutes
Freeze Time: 4 hours
Total Time: 4 hours 15 minutes
Difficulty: Easy
Recipe Yield: 6 servings
Ingredients
- 2 large ripe avocados
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup unsweetened cocoa powder
- ⅓ cup maple syrup
- ¼ cup organic cane sugar (optional for extra sweetness)
- 2 teaspoons vanilla extract
- ¼ teaspoon sea salt
- 2 tablespoons almond milk (if needed for blending)
- ¼ cup vegan dark chocolate chips (optional)
Instructions
- Cut the avocados in half, remove the pits, and scoop the flesh into a blender or food processor.
- Add the coconut milk, cocoa powder, maple syrup, vanilla extract, sea salt, and optional cane sugar.
- Blend on high speed for 2 to 3 minutes until the mixture becomes completely smooth and creamy. If it seems too thick, add almond milk one tablespoon at a time.
- Taste the mixture and adjust the sweetness by adding a little more maple syrup if desired.
- Fold in the vegan chocolate chips if using.
- Transfer the mixture into a freezer-safe container with a tight-fitting lid.
- Freeze for approximately 4 hours or until firm.
- Remove the container from the freezer and allow the ice cream to sit at room temperature for 5 to 10 minutes before scooping.
- Scoop into bowls or cones and garnish with shaved dark chocolate, fresh berries, chopped almonds, toasted coconut flakes, or mint leaves.
Recipe Tips
- Use perfectly ripe avocados for the smoothest texture and best flavor.
- Full-fat coconut milk creates the creamiest consistency.
- Blend thoroughly to eliminate any avocado texture.
- Store leftovers in an airtight container to maintain freshness.
- If frozen overnight, allow the ice cream to soften before serving.
Flavor Variations
- Add one teaspoon of espresso powder for a mocha version.
- Mix in chopped walnuts or pecans for extra crunch.
- Stir in peanut butter for a chocolate peanut butter flavor.
- Add fresh raspberries for a fruity twist.
- Sprinkle cacao nibs into the mixture for extra chocolate texture.
Serving Suggestions
This vegan chocolate avocado ice cream pairs beautifully with fresh strawberries, sliced bananas, vegan brownies, chocolate sauce, toasted coconut, or crushed pistachios. It also makes a delicious filling for ice cream sandwiches using vegan cookies.
Storage
Store the ice cream in an airtight freezer-safe container for up to two weeks. Cover the surface with parchment paper before sealing to help reduce ice crystals and preserve its creamy texture.
Nutrition Information (Per Serving)
- Calories: 290
- Total Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 24g
- Fiber: 8g
- Sugars: 15g
- Protein: 4g
- Sodium: 140mg
- Potassium: 520mg
- Cholesterol: 0mg