Dreamy Chocolate Avocado Ice Cream (dairy-free)

Ingredients

• 2 largeripe avocados, peeled and pitted
• 240 ml (1 cup)canned light coconut milk (or unsweetened soya milk)
• 120 ml (1/2 cup)pure maple syrup
• 35 g (1/3 cup)cacao powder
• 15 ml (1 tbsp)brewed coffee, chilled
• 7.5 ml (1 1/2 tsp)vanilla extract
• 0.6 g (1/8 tsp)fine sea salt
• to tastechocolate chips, flaky salt and raspberries, for topping

Instructions

1. 1

   Blend until smooth

   Put all the ingredients in a blender and blend until completely smooth and creamy. Taste the mixture if you like; it will seem less sweet once frozen.

2. 2

   Freeze the mixture

   Pour the mixture into a loaf pan and freeze for at least 4 hours, or until solid.

3. 3

   Soften and serve

   Take the ice cream out of the freezer and leave it on the counter for 15–20 minutes, until soft enough to scoop. Serve in bowls with flaky salt and your chosen toppings.

What is chocolate avocado ice cream?

This is a modern, American-style frozen dessert that uses ripe avocado to give a dairy-free base its creamy body. It is made without an ice cream maker: blend the ingredients, freeze them in a pan, then allow time for the mixture to soften before serving.

Avocado and cacao make a rich-tasting pairing, while maple syrup sweetens the mixture. Coffee and vanilla round out the chocolate flavour without requiring cream.

Nutrition and macros by portion

The nutrition label shows one serving as written: 256 calories, 4g protein, 38g carbs, 12g fat.

The maple syrup and cacao contribute most of the carbohydrates, while the avocado and coconut milk contribute much of the fat; avocado also supplies some fibre. The recipe provides a little protein, and serving a scoop with fresh raspberries can add fruit to the plate.

Choose ripe avocados

Ripe fruit: use avocados that yield gently when pressed, with no firm or hard pieces. Their soft flesh blends more smoothly into the base.

Cacao: measure the powder evenly so it blends in without dry pockets. A thorough blend is the key to an even chocolate flavour.

Blend the base thoroughly

Smooth texture: blend until no avocado pieces remain and the mixture looks uniform and creamy. Scrape down the blender if needed, then blend again until smooth.

Taste before freezing: the base is easy to sample at this stage, but remember that it will taste less sweet once frozen.

Plan for the freeze

Freezing time: allow at least 4 hours, and check that the mixture has set solid before serving. The recipe relies on freezing in a loaf pan rather than churning in a machine.

Softening time: leave the pan on the counter for 15–20 minutes before scooping. Straight from the freezer, the ice cream is too hard to scoop easily.

Serve with contrast

Toppings: chocolate chips add a little crunch, while flaky salt contrasts with the sweet chocolate. Raspberries bring a fruity, tart note.

Serving: scoop into bowls once the ice cream is soft enough to handle. Add toppings just before eating so they remain distinct.

Adjust the dairy-free milk

Coconut milk: canned light coconut milk is the recipe's first option and gives the base a creamy consistency.

Soya milk: unsweetened soya milk is the stated alternative. Choose an unsweetened version to keep the sweetness of the base guided by the maple syrup.

Recipe notes & tips

• Use fully ripe avocados so the base blends smoothly.
• Blend until the mixture is entirely uniform before freezing.
• Taste the mixture before freezing, bearing in mind it will taste less sweet when frozen.
• Freeze in a loaf pan for at least 4 hours, or until solid.
• Rest the ice cream on the counter for 15–20 minutes before scooping.
• Add the toppings after scooping for a more varied texture.

Variations

• Use soya milk: swap the coconut milk for unsweetened soya milk as suggested in the recipe.
• Add raspberries: serve a handful alongside each scoop for a fruity contrast.
• Add chocolate chips: scatter them over the scoops for extra crunch.
• Finish with flaky salt: add a light sprinkle just before serving to balance the sweet chocolate.
• Boost the coffee note: keep the chilled brewed coffee in the blend for a subtle roasted flavour.

Common mistakes to avoid

• Using firm avocados: they may leave lumps; choose ripe fruit that yields gently to pressure.
• Stopping the blender early: unevenly blended avocado affects the texture; blend until completely smooth.
• Skipping the taste check: the mixture becomes less sweet after freezing, so sample it before it goes into the pan.
• Scooping straight from the freezer: the ice cream will be too hard; soften it on the counter for 15–20 minutes.
• Freezing for too little time: the mixture may not be solid; allow at least 4 hours before serving.

How to store

Keep the ice cream covered in the loaf pan or transfer it to an airtight freezer-safe container and store it in the freezer. Let it soften on the counter for 15–20 minutes before scooping; return any remainder to the freezer promptly.

Frequently asked questions