This Vegan Chocolate Avocado Ice Cream is smooth and creamy, low carb, super chocolatey, no-churn, and delicious, & is healthy for you!
What happens when you have an avocado that you need to use? I’ll tell you what happens! You’ll make it with chocolate fearlessly and gleam with excitement at all the possibilities of what could happen! You hope that it turns out amazing! You make chocolate avocado ice cream, and then you taste it, and marvel at absolutely amazing it is!
This chocolate avocado ice cream was THAT ice cream. I’m sure we’ve all seen the avocado in chocolate and maybe thought “uh” but I thought I was finally up to the challenge. I can now honestly say that this was one of the best ice creams I’ve had!Find that intriguing? Let me describe it!
I didn’t taste the avocado. Really, I didn’t. I won’t say it tastes exactly like ice cream with egg yolks and heavy cream (d-uh) but the avocado is the healthy fat substitute since the ice cream needs fat so it can be nice and creamy. I would say it adds a lightness to the ice cream, so you aren’t left dying for water after eating it at all, but mostly the chocolatey flavour is definitely satisfying.
Gav loved it. Let me be clearer – he “hates” chocolate – I know, I know. I’m trying to hypnotise it out of him. He said he could eat this easily, and actually did. I was shocked. Guys, if a chocolate hater fell in love, don’t you think this is totally worth the try?
How to make Vegan Ice Cream
Seeing as how I don’t own an ice cream maker, I made this sans ice cream maker. It was pretty easy to make and stood up way better than ice creams with eggs and heavy cream that I have made. I’m going to say this again – you don’t taste the avocado. Here’s a breakdown of what you need to do to make yours at home.
- Add the avocado and coconut milk to a food processor/blender and pulse together.
- Add the remaining ingredients and blend until smooth and incorporated, scraping down the bowl once.
- (This is the no icecream maker method but I have instructions for an icecream maker in my recipe card below.) Place all ice cream base into a freezer-safe container and place in the freezer and allow to freeze for 1 hour.
- Whisk slightly every 20 minutes to avoid it getting too icy for 3-4 hours. It should be getting thicker after each whisking until it’s firm enough to scoop.
- To eat: serve immediately or when you are ready for it (after it’s been in the freezer), thaw for 5-10 minutes and scoop with an ice cream scoop.
To me, avocado has a very neutral taste anyway, which is why I love it so much, since you can flavour it to your liking. I can’t explain how deliciously creamy this is! Just try it, trust me. It’s perfect for this ridiculous summer heat too, the perfect way to cool down.
And let me not forget, this ice cream IS healthy. Yup! Every ingredient benefits your health, from antioxidants to all the crazy healthy fats of the avocado, to the coconut milk. That means I won’t judge you if you eat it all for dessert. If you like this recipe I have a recipe really similar to this. Its called Vegan Chocolate Chia Pudding! Uh, yes.
Psh, I wouldn’t judge you if you ate it all for breakfast. It’s technically a harder healthy chocolate smoothie, right?
How many carbs are in Chocolate Avocado Ice Cream?
This recipe is 8.9g of carbs and 2.7g of net carbs. If you want more info on what that means, be sure to check out our FAQ page.
Enjoy friends! If you make this post about Vegan Creamy Avocado Ice Cream please snap a photo and tag #lowcarbveganrecipes on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much! P.S. Want more vegan recipes? Check out my blog Jessica in the Kitchen!
- 13.5 oz (380g) can full fat coconut milk
- 4.5 oz (127g) avocado (about 1 medium avocado), peeled and pitted
- 1/2 cup unsweetened cocoa powder
- 1/2 cup + 2 tablespoons Lakanto Monkfruit Maple Flavored Syrup
- 1 Tablespoon vanilla extract
- 1/2 cup water
- Vegan hot fudge, for drizzling
- Vegan Sprinkles, for sprinkling on top
Add the avocado and coconut milk to a food processor/blender and pulse together.
Add the remaining ingredients and blend in for about 2 minutes until smooth and incorporated, scraping down the bowl once.
Ice Cream Machine
Place all ice cream base into a freezer-safe container in the refrigerator for 2 hours to set up before freezing. Freeze the ice cream according to the manufacturer's instructions for your machine.
Place all ice cream base into a freezer-safe container and place in the freezer and allow to freeze for 1 hour.
Whisk slightly every 20 minutes to avoid it getting too icy for 3-4 hours. It should be getting thicker after each whisking, until it's firm enough to scoop.
To eat: serve immediately or when you are ready for it (after it's been in the freezer), thaw for 5-10 minutes and scoop with an ice cream scoop.
You can optionally add hot fudge and sprinkles on top.
Calories are for if you count the recipe for 8 servings (so 1 serving out of 8, as opposed to one out of the 12 servings)
Amount Per Serving: Calories: 128Total Fat: 10.4gSaturated Fat: 6.7gSodium: 64mgCarbohydrates: 8.9gNet Carbohydrates: 2.7gFiber: 6.2gSugar: 0.9gProtein: 1.5g