24 Easy Avocado Chocolate Ice Cream Recipes for Any Occasion

Who said indulgence can’t be healthy?

Avocado, with its creamy texture and natural richness, is the perfect base for a dairy-free, velvety ice cream.

Pair it with chocolate, and you get a dessert that is not only decadent but also nutrient-packed.

Whether you’re vegan, dairy-free, or simply looking to try something new, avocado chocolate ice cream offers endless possibilities for flavor exploration.

From classic chocolate blends to creative combinations like espresso caramel, tropical mango, or spiced pumpkin.

These 24 recipes will inspire you to whip up a batch of smooth, luscious ice cream that satisfies your sweet tooth without the guilt.

24 Easy Avocado Chocolate Ice Cream Recipes for Any Occasion

Avocado chocolate ice cream proves that healthy ingredients can create truly indulgent desserts.

From classic chocolate lovers’ favorites to adventurous, exotic twists, these 24 recipes cover every taste and occasion.

Whether you want a quick weeknight treat, a show-stopping dessert for guests, or a plant-based alternative to traditional ice cream, there’s something here for everyone.

So grab your blender, stock up on avocados and cocoa, and start experimenting—you might just discover your new favorite ice cream flavor!

Creamy Avocado Chocolate Ice Cream

This creamy avocado chocolate ice cream combines the rich, buttery texture of ripe avocados with decadent dark chocolate.

It’s a dairy-free, naturally sweetened treat that’s indulgent yet surprisingly healthy. Perfect for summer or anytime you want a guilt-free dessert.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/2 cup unsweetened cocoa powder
• 1/2 cup maple syrup or honey
• 1 tsp vanilla extract
• 1 cup coconut milk (full-fat for creaminess)
• Pinch of salt
• Optional: dark chocolate chips or cacao nibs for added texture

Instructions:

1. In a blender or food processor, combine the avocados, cocoa powder, maple syrup, vanilla extract, coconut milk, and salt. Blend until completely smooth.
2. Taste the mixture and adjust sweetness if necessary. You can add more maple syrup or a touch of agave nectar.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually around 20–25 minutes.
4. For added texture, fold in chocolate chips or cacao nibs during the last 5 minutes of churning.
5. Transfer the ice cream to a freezer-safe container, cover, and freeze for at least 2 hours to firm up.
6. Serve scoops of this creamy avocado chocolate ice cream garnished with fresh berries or mint leaves.

This ice cream is rich, smooth, and deeply chocolatey with a subtle avocado creaminess.

It’s a healthier alternative to traditional ice cream but just as indulgent.

Double Chocolate Avocado Ice Cream with Nuts

A decadent twist on avocado chocolate ice cream, this version includes chunks of dark chocolate and toasted nuts for a satisfying crunch.

It’s a luscious, dairy-free dessert that delights both kids and adults.

Ingredients:

• 2 large ripe avocados
• 1/2 cup cocoa powder
• 1/2 cup coconut sugar or brown sugar
• 1 cup almond milk
• 1 tsp vanilla extract
• 1/4 cup dark chocolate chunks
• 1/4 cup toasted almonds or hazelnuts, chopped
• Pinch of salt

Instructions:

1. Blend the avocados, cocoa powder, coconut sugar, almond milk, vanilla extract, and salt until silky smooth.
2. Taste and adjust sweetness to your liking.
3. Pour the mixture into an ice cream maker and churn for 20–25 minutes.
4. When the ice cream is almost finished churning, add the dark chocolate chunks and toasted nuts, allowing them to fold in evenly.
5. Transfer to a container and freeze for 2–3 hours to achieve a firm texture.
6. Scoop and serve with additional toasted nuts or a drizzle of melted dark chocolate for extra indulgence.

The crunchy chocolate and nut pieces add delightful texture to the creamy avocado base, making this ice cream a luxurious treat that’s perfect for entertaining or a quiet night in.

Vegan Avocado Chocolate Mint Ice Cream

A refreshing vegan ice cream that combines avocado and chocolate with a hint of cool mint.

Smooth, creamy, and perfectly balanced, it’s a sophisticated dessert that’s naturally sweetened and entirely plant-based.

Ingredients:

• 2 ripe avocados
• 1/2 cup cocoa powder
• 1/2 cup agave syrup or maple syrup
• 1 cup full-fat coconut milk
• 1 tsp peppermint extract
• Pinch of salt
• Optional: dark chocolate shavings or cacao nibs for garnish

Instructions:

1. Blend the avocados, cocoa powder, agave syrup, coconut milk, peppermint extract, and salt in a blender until completely smooth and creamy.
2. Taste and adjust the sweetness or mint flavor according to preference.
3. Pour the mixture into an ice cream maker and churn for 20–25 minutes.
4. If desired, fold in dark chocolate shavings or cacao nibs during the last 5 minutes of churning.
5. Transfer to a freezer-safe container and freeze for 2–3 hours.
6. Serve garnished with fresh mint leaves or a sprinkle of cacao nibs for a festive presentation.

The combination of avocado, chocolate, and mint creates a refreshing, creamy ice cream with a unique flavor profile.

It’s a perfect vegan dessert that feels indulgent without the guilt.

Salted Caramel Avocado Chocolate Ice Cream

This indulgent avocado chocolate ice cream is elevated with a luscious salted caramel swirl.

The creamy avocado base balances the rich chocolate flavor, while the homemade caramel adds a sweet-salty surprise in every bite.

Ingredients:

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1/2 cup coconut milk
• 1/3 cup maple syrup or agave syrup
• 1 tsp vanilla extract
• Pinch of salt
• For the caramel swirl:
  • 1/4 cup coconut sugar
  • 2 tbsp coconut milk
  • 1/2 tsp sea salt

Instructions:

1. In a blender, combine avocados, cocoa powder, coconut milk, maple syrup, vanilla, and a pinch of salt. Blend until smooth and creamy.
2. Prepare the caramel swirl: In a small saucepan, melt coconut sugar with coconut milk over medium heat. Stir constantly until thickened, then remove from heat and add sea salt. Let cool slightly.
3. Pour the avocado-chocolate mixture into an ice cream maker and churn for 20–25 minutes.
4. During the last 5 minutes of churning, drizzle in the salted caramel, swirling gently to create ribbons throughout the ice cream.
5. Transfer to a freezer-safe container and freeze for 2–3 hours until firm.
6. Serve with extra caramel drizzle and a sprinkle of sea salt on top.

This ice cream is a luxurious combination of creamy chocolate, buttery avocado, and rich salted caramel—a perfect balance of sweet and salty that will wow your taste buds.

Mocha Avocado Chocolate Ice Cream

A coffee lover’s dream, this mocha avocado chocolate ice cream pairs creamy avocado with rich cocoa and a hint of espresso.

It’s smooth, energizing, and entirely dairy-free, making it an indulgent yet wholesome treat.

Ingredients:

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1 cup almond milk
• 1/3 cup maple syrup or honey
• 1 tsp vanilla extract
• 1 tsp instant espresso powder
• Pinch of salt
• Optional: chocolate shavings or espresso beans for garnish

Instructions:

1. Blend avocados, cocoa powder, almond milk, maple syrup, vanilla, espresso powder, and salt until silky smooth.
2. Taste and adjust sweetness or coffee intensity according to your preference.
3. Pour the mixture into an ice cream maker and churn for 20–25 minutes.
4. Optional: fold in chocolate shavings for added texture.
5. Transfer the ice cream to a freezer-safe container and freeze for 2–3 hours until firm.
6. Serve with a dusting of cocoa powder or a few espresso beans for decoration.

The subtle coffee flavor enhances the chocolate and avocado base, creating a sophisticated ice cream that’s both creamy and invigorating—a perfect dessert for mocha enthusiasts.

Berry Swirl Avocado Chocolate Ice Cream

This refreshing variation combines creamy avocado chocolate ice cream with a vibrant berry swirl.

The sweet-tart berries cut through the richness of the chocolate, creating a colorful, decadent, yet healthy dessert.

Ingredients:

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1 cup coconut milk
• 1/3 cup maple syrup or agave syrup
• 1 tsp vanilla extract
• Pinch of salt
• For the berry swirl:
  • 1/2 cup mixed berries (fresh or frozen)
  • 1 tbsp honey or maple syrup

Instructions:

1. Blend avocados, cocoa powder, coconut milk, maple syrup, vanilla, and salt until smooth and creamy.
2. Prepare the berry swirl: In a small saucepan, heat berries with honey or maple syrup over medium heat until softened. Mash slightly and allow to cool.
3. Pour the chocolate-avocado mixture into an ice cream maker and churn for 20–25 minutes.
4. During the last 5 minutes of churning, gently fold in the berry puree to create swirls throughout the ice cream.
5. Transfer to a freezer-safe container and freeze for 2–3 hours until firm.
6. Serve with extra fresh berries on top for a visually appealing, fruity touch.

This ice cream is a playful, colorful treat with a perfect balance of chocolate richness and berry tartness, making it both delicious and visually stunning.

Peanut Butter Avocado Chocolate Ice Cream

This decadent ice cream combines creamy avocado, rich chocolate, and the nutty flavor of peanut butter.

It’s a protein-packed, dairy-free treat that’s indulgent, smooth, and perfect for chocolate and peanut butter lovers.

Ingredients:

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1 cup coconut milk
• 1/3 cup maple syrup or honey
• 1/4 cup natural peanut butter
• 1 tsp vanilla extract
• Pinch of salt
• Optional: chopped peanuts or chocolate chips for garnish

Instructions:

1. Blend the avocados, cocoa powder, coconut milk, maple syrup, peanut butter, vanilla extract, and salt until silky smooth.
2. Taste and adjust sweetness or peanut butter flavor as needed.
3. Pour the mixture into an ice cream maker and churn for 20–25 minutes.
4. Optional: fold in chopped peanuts or chocolate chips during the last 5 minutes of churning.
5. Transfer to a freezer-safe container and freeze for 2–3 hours until firm.
6. Serve topped with extra peanut butter drizzle or chopped peanuts.

This ice cream has a rich, creamy texture and a perfect harmony of chocolate and peanut butter flavors.

It’s a decadent, indulgent dessert that’s still wholesome.

Chili Chocolate Avocado Ice Cream

For a bold and adventurous twist, this chocolate avocado ice cream includes a hint of chili for a subtle, warming kick.

It’s smooth, creamy, and uniquely sophisticated, perfect for those who love a spicy-sweet dessert.

Ingredients:

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1 cup coconut milk
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp cayenne pepper (adjust to taste)
• Pinch of salt
• Optional: dark chocolate shavings for garnish

Instructions:

1. Blend avocados, cocoa powder, coconut milk, maple syrup, vanilla extract, cayenne, and salt until smooth and creamy.
2. Taste and adjust sweetness or spiciness according to preference.
3. Pour into an ice cream maker and churn for 20–25 minutes.
4. Optional: fold in dark chocolate shavings for added texture.
5. Transfer to a freezer-safe container and freeze for 2–3 hours until firm.
6. Serve garnished with a dusting of cocoa powder or extra chocolate shavings.

The hint of chili enhances the deep chocolate flavor while the creamy avocado softens the spice, creating a luxurious and unforgettable dessert experience.

Coconut Avocado Chocolate Ice Cream

This tropical-inspired ice cream combines creamy avocado, rich chocolate, and the delicate flavor of coconut.

It’s a dairy-free, vegan dessert that’s smooth, rich, and refreshingly exotic.

Ingredients:

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1 cup full-fat coconut milk
• 1/3 cup maple syrup or agave syrup
• 1 tsp vanilla extract
• 1/2 cup shredded coconut (optional: lightly toasted)
• Pinch of salt

Instructions:

1. Blend avocados, cocoa powder, coconut milk, maple syrup, vanilla extract, and salt until smooth and creamy.
2. Taste and adjust sweetness as desired.
3. Pour the mixture into an ice cream maker and churn for 20–25 minutes.
4. Optional: fold in shredded coconut during the last 5 minutes of churning.
5. Transfer to a freezer-safe container and freeze for 2–3 hours until firm.
6. Serve garnished with toasted coconut flakes for added texture and flavor.

This tropical avocado chocolate ice cream is creamy, velvety, and subtly nutty, making it a delightful escape to a lush, exotic dessert experience.

Orange Zest Avocado Chocolate Ice Cream

This vibrant avocado chocolate ice cream is brightened with the fresh, citrusy flavor of orange zest.

The combination of creamy avocado, rich chocolate, and aromatic orange creates a refreshing and indulgent dessert that’s perfect for any occasion.

Ingredients:

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1 cup coconut milk
• 1/3 cup maple syrup or agave syrup
• 1 tsp vanilla extract
• Zest of 1 large orange
• Pinch of salt
• Optional: chocolate shavings or candied orange peel for garnish

Instructions:

1. Blend avocados, cocoa powder, coconut milk, maple syrup, vanilla extract, orange zest, and salt until smooth and creamy.
2. Taste and adjust sweetness or orange flavor if needed.
3. Pour the mixture into an ice cream maker and churn for 20–25 minutes.
4. Optional: fold in chocolate shavings or candied orange peel during the last 5 minutes of churning.
5. Transfer to a freezer-safe container and freeze for 2–3 hours until firm.
6. Serve garnished with extra orange zest or chocolate shavings.

The citrus notes perfectly complement the rich chocolate and creamy avocado, creating a refreshing and elegant ice cream that feels both luxurious and light.

Espresso Crunch Avocado Chocolate Ice Cream

Perfect for coffee lovers, this avocado chocolate ice cream features a bold espresso flavor paired with chocolate chunks for a crunchy surprise.

It’s creamy, rich, and energizing, making it an ideal dessert or afternoon treat.

Ingredients:

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1 cup almond or coconut milk
• 1/3 cup maple syrup or honey
• 1 tsp vanilla extract
• 1 tsp instant espresso powder
• 1/4 cup dark chocolate chunks
• Pinch of salt

Instructions:

1. Blend avocados, cocoa powder, milk, maple syrup, vanilla extract, espresso powder, and salt until smooth and creamy.
2. Taste and adjust sweetness or espresso intensity as desired.
3. Pour the mixture into an ice cream maker and churn for 20–25 minutes.
4. Fold in the dark chocolate chunks during the last 5 minutes of churning for added texture.
5. Transfer to a freezer-safe container and freeze for 2–3 hours until firm.
6. Serve garnished with a light dusting of cocoa or espresso powder.

The bold espresso flavor enhances the chocolate and avocado base, while the chocolate chunks add a satisfying crunch, creating a sophisticated ice cream perfect for coffee enthusiasts.

Toasted Almond Avocado Chocolate Ice Cream

This creamy avocado chocolate ice cream is enriched with toasted almonds, adding a nutty crunch that perfectly complements the smooth, rich base.

It’s a decadent yet wholesome dessert that’s satisfying and flavorful.

Ingredients:

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1 cup coconut or almond milk
• 1/3 cup maple syrup or honey
• 1 tsp vanilla extract
• 1/2 cup toasted almonds, chopped
• Pinch of salt
• Optional: chocolate chips for garnish

Instructions:

1. Blend avocados, cocoa powder, milk, maple syrup, vanilla extract, and salt until silky smooth.
2. Taste and adjust sweetness as needed.
3. Pour the mixture into an ice cream maker and churn for 20–25 minutes.
4. Fold in the toasted almonds during the last 5 minutes of churning.
5. Transfer to a freezer-safe container and freeze for 2–3 hours until firm.
6. Serve topped with extra toasted almonds or chocolate chips for garnish.

The nutty flavor of toasted almonds adds a delightful contrast to the creamy avocado chocolate base, creating a rich and satisfying ice cream that’s both indulgent and texturally interesting.

Matcha Avocado Chocolate Ice Cream

This unique ice cream blends the creamy richness of avocado and chocolate with the earthy, slightly bitter notes of matcha green tea.

It’s a sophisticated, dairy-free dessert that’s both visually stunning and delicious.

Ingredients:

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1 cup coconut milk
• 1/3 cup maple syrup or agave syrup
• 1 tsp vanilla extract
• 1 tsp matcha powder
• Pinch of salt
• Optional: white chocolate chips or cacao nibs for garnish

Instructions:

1. Blend avocados, cocoa powder, coconut milk, maple syrup, vanilla extract, matcha powder, and salt until smooth and creamy.
2. Taste and adjust sweetness or matcha intensity as needed.
3. Pour the mixture into an ice cream maker and churn for 20–25 minutes.
4. Optional: fold in white chocolate chips or cacao nibs during the last 5 minutes of churning.
5. Transfer to a freezer-safe container and freeze for 2–3 hours until firm.
6. Serve garnished with a light dusting of matcha or white chocolate shavings.

The earthy matcha flavor balances the rich chocolate and creamy avocado, creating a beautifully unique and refreshing ice cream perfect for adventurous dessert lovers.

Pistachio Avocado Chocolate Ice Cream

This creamy avocado chocolate ice cream is infused with the nutty flavor of pistachios.

It’s a luxurious, dairy-free dessert with a rich chocolate base and a delightful nutty crunch in every bite.

Ingredients:

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1 cup coconut milk
• 1/3 cup maple syrup or honey
• 1 tsp vanilla extract
• 1/2 cup chopped pistachios, lightly toasted
• Pinch of salt
• Optional: whole pistachios for garnish

Instructions:

1. Blend avocados, cocoa powder, coconut milk, maple syrup, vanilla extract, and salt until smooth and creamy.
2. Taste and adjust sweetness as needed.
3. Pour the mixture into an ice cream maker and churn for 20–25 minutes.
4. Fold in chopped pistachios during the last 5 minutes of churning.
5. Transfer to a freezer-safe container and freeze for 2–3 hours until firm.
6. Serve topped with whole pistachios for added texture and visual appeal.

The combination of creamy chocolate, buttery avocado, and crunchy pistachios creates a rich, indulgent, and textured ice cream that’s perfect for a sophisticated dessert.

Chili-Orange Avocado Chocolate Ice Cream

This adventurous ice cream combines creamy avocado chocolate with a zesty orange twist and a hint of chili.

The flavors are bold, slightly spicy, and beautifully balanced, perfect for those who love unique dessert experiences.

Ingredients:

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1 cup coconut milk
• 1/3 cup maple syrup or agave syrup
• 1 tsp vanilla extract
• Zest of 1 orange
• 1/4 tsp cayenne pepper (adjust to taste)
• Pinch of salt
• Optional: candied orange peel for garnish

Instructions:

1. Blend avocados, cocoa powder, coconut milk, maple syrup, vanilla extract, orange zest, cayenne, and salt until smooth and creamy.
2. Taste and adjust sweetness, chili, or orange flavor as desired.
3. Pour the mixture into an ice cream maker and churn for 20–25 minutes.
4. Optional: fold in candied orange peel during the last 5 minutes of churning.
5. Transfer to a freezer-safe container and freeze for 2–3 hours until firm.
6. Serve garnished with extra orange zest or candied peel.

The spicy-sweet combination of chili, orange, chocolate, and creamy avocado makes this ice cream an unforgettable dessert, perfect for adventurous palates seeking bold flavors.

Caramelized Banana Avocado Chocolate Ice Cream

This ice cream combines the creamy richness of avocado and chocolate with the natural sweetness of caramelized bananas.

The result is a decadent, dairy-free treat with a smooth texture and fruity depth.

Ingredients:

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1 cup coconut milk
• 1/3 cup maple syrup or agave syrup
• 1 tsp vanilla extract
• 2 ripe bananas, sliced
• 1 tbsp coconut oil
• Pinch of salt

Instructions:

1. In a skillet over medium heat, melt the coconut oil and sauté the banana slices until golden and caramelized. Let them cool slightly.
2. Blend the avocados, cocoa powder, coconut milk, maple syrup, vanilla extract, and salt until smooth.
3. Add half of the caramelized bananas to the blender and pulse briefly to create small banana bits.
4. Pour the mixture into an ice cream maker and churn for 20–25 minutes.
5. Optional: fold in the remaining caramelized banana pieces during the last 5 minutes of churning.
6. Transfer to a freezer-safe container and freeze for 2–3 hours until firm.
7. Serve garnished with extra caramelized banana slices.

The caramelized bananas add natural sweetness and a fruity dimension that beautifully complements the creamy avocado chocolate base, creating a luxurious and flavorful dessert.

Tropical Pineapple Avocado Chocolate Ice Cream

This tropical-inspired ice cream blends creamy avocado chocolate with pineapple, creating a refreshing and exotic dessert.

The sweetness of pineapple balances the rich chocolate for a unique treat.

Ingredients:

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1 cup coconut milk
• 1/3 cup maple syrup or agave syrup
• 1 tsp vanilla extract
• 1/2 cup crushed fresh or canned pineapple, drained
• Pinch of salt
• Optional: toasted coconut flakes for garnish

Instructions:

1. Blend avocados, cocoa powder, coconut milk, maple syrup, vanilla extract, and salt until smooth.
2. Fold in crushed pineapple gently to retain small chunks.
3. Pour the mixture into an ice cream maker and churn for 20–25 minutes.
4. Optional: sprinkle in toasted coconut flakes during the last 5 minutes of churning.
5. Transfer to a freezer-safe container and freeze for 2–3 hours until firm.
6. Serve garnished with extra pineapple or coconut flakes.

The tropical pineapple adds a bright, tangy flavor that perfectly contrasts the creamy chocolate avocado base, creating a refreshing and indulgent frozen treat.

Mexican Chocolate Cinnamon Avocado Ice Cream

Inspired by traditional Mexican chocolate, this ice cream features creamy avocado chocolate infused with cinnamon and a hint of chili.

It’s a bold, spiced dessert with a velvety texture and warming flavors.

Ingredients:

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1 cup coconut milk
• 1/3 cup maple syrup or honey
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/8 tsp cayenne pepper (optional for mild heat)
• Pinch of salt

Instructions:

1. Blend avocados, cocoa powder, coconut milk, maple syrup, vanilla extract, cinnamon, cayenne, and salt until smooth and creamy.
2. Taste and adjust sweetness or spice level according to preference.
3. Pour the mixture into an ice cream maker and churn for 20–25 minutes.
4. Transfer to a freezer-safe container and freeze for 2–3 hours until firm.
5. Serve garnished with a sprinkle of cinnamon or cacao nibs.

The warm cinnamon and subtle chili notes elevate the creamy avocado chocolate base, creating a spiced, indulgent ice cream with a unique, memorable flavor profile.

Honey Lavender Avocado Chocolate Ice Cream

This elegant ice cream combines creamy avocado chocolate with the floral notes of lavender and the natural sweetness of honey.

It’s a delicate, dairy-free dessert that’s both sophisticated and soothing.

Ingredients:

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1 cup coconut milk
• 1/3 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 tsp dried culinary lavender buds
• Pinch of salt

Instructions:

1. In a small saucepan, gently heat the coconut milk with lavender buds over low heat for 5 minutes to infuse. Remove from heat and strain out the lavender.
2. Blend avocados, cocoa powder, lavender-infused coconut milk, honey, vanilla extract, and salt until smooth and creamy.
3. Taste and adjust sweetness as desired.
4. Pour the mixture into an ice cream maker and churn for 20–25 minutes.
5. Transfer to a freezer-safe container and freeze for 2–3 hours until firm.
6. Serve garnished with a few lavender buds or a drizzle of honey.

The subtle floral notes of lavender paired with honey and chocolate make this ice cream delicate, fragrant, and irresistibly creamy—a luxurious treat for special occasions.

Almond Joy Avocado Chocolate Ice Cream

Inspired by the classic candy bar, this ice cream combines creamy avocado chocolate with shredded coconut and toasted almonds for a crunchy, indulgent treat. It’s vegan, dairy-free, and delightfully textured.

Ingredients:

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1 cup coconut milk
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup shredded coconut, lightly toasted
• 1/4 cup chopped toasted almonds
• Pinch of salt

Instructions:

1. Blend avocados, cocoa powder, coconut milk, maple syrup, vanilla extract, and salt until smooth and creamy.
2. Fold in shredded coconut and chopped toasted almonds gently.
3. Pour the mixture into an ice cream maker and churn for 20–25 minutes.
4. Transfer to a freezer-safe container and freeze for 2–3 hours until firm.
5. Serve garnished with extra coconut or almonds for added texture.

The combination of creamy chocolate, avocado, coconut, and almonds creates a nostalgic yet refined dessert that’s rich, textured, and absolutely indulgent.

Spiced Chai Avocado Chocolate Ice Cream

This ice cream infuses the creamy avocado chocolate base with warm chai spices like cinnamon, cardamom, and ginger.

It’s aromatic, cozy, and perfect for a comforting dessert.

Ingredients:

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1 cup almond or coconut milk
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/4 tsp ground ginger
• Pinch of salt

Instructions:

1. Blend avocados, cocoa powder, milk, maple syrup, vanilla, cinnamon, cardamom, ginger, and salt until smooth and creamy.
2. Taste and adjust sweetness or spice levels as desired.
3. Pour the mixture into an ice cream maker and churn for 20–25 minutes.
4. Transfer to a freezer-safe container and freeze for 2–3 hours until firm.
5. Serve garnished with a light sprinkle of cinnamon or crushed ginger cookies.

The warming chai spices elevate the creamy avocado chocolate base, creating a comforting and aromatic dessert that’s perfect for cooler days or for those who love spiced flavors.

Toasted Marshmallow Avocado Chocolate Ice Cream

This ice cream takes creamy avocado chocolate to a fun and indulgent level with the addition of toasted marshmallows.

It’s a nostalgic dessert with a smooth, rich base and gooey, sweet bites of marshmallow.

Ingredients:

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1 cup coconut milk
• 1/3 cup maple syrup or honey
• 1 tsp vanilla extract
• 1/2 cup mini marshmallows
• Pinch of salt
• Optional: chocolate shavings for garnish

Instructions:

1. Blend avocados, cocoa powder, coconut milk, maple syrup, vanilla extract, and salt until smooth and creamy.
2. Lightly toast the mini marshmallows using a kitchen torch or under a broiler, watching carefully to avoid burning.
3. Pour the avocado chocolate mixture into an ice cream maker and churn for 20–25 minutes.
4. During the last 5 minutes of churning, fold in the toasted marshmallows.
5. Transfer to a freezer-safe container and freeze for 2–3 hours until firm.
6. Serve garnished with extra marshmallows or chocolate shavings.

The toasted marshmallows add a playful, gooey texture to the creamy avocado chocolate base, creating a dessert that’s both fun and indulgent.

Rum-Raisin Avocado Chocolate Ice Cream

This sophisticated ice cream combines creamy avocado chocolate with rum-soaked raisins for a rich, indulgent treat.

It’s perfect for adults looking for a refined, dessert-worthy flavor.

Ingredients:

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1 cup coconut milk
• 1/3 cup maple syrup or honey
• 1 tsp vanilla extract
• 1/2 cup raisins soaked in 2 tbsp rum for at least 1 hour
• Pinch of salt

Instructions:

1. Blend avocados, cocoa powder, coconut milk, maple syrup, vanilla extract, and salt until smooth.
2. Pour the mixture into an ice cream maker and churn for 20–25 minutes.
3. During the last 5 minutes of churning, fold in the rum-soaked raisins.
4. Transfer to a freezer-safe container and freeze for 2–3 hours until firm.
5. Serve garnished with a few extra raisins or a drizzle of rum syrup.

The rum-soaked raisins bring a sweet, boozy depth to the creamy avocado chocolate base, creating a sophisticated and decadent dessert for special occasions.

White Chocolate Raspberry Avocado Ice Cream

This ice cream combines creamy avocado with white chocolate and raspberry for a sweet, fruity, and indulgent dessert.

The tart raspberries balance the richness of the white chocolate and avocado for a perfect harmony of flavors.

Ingredients:

• 2 ripe avocados
• 1/2 cup white chocolate, melted
• 1 cup coconut milk
• 1/3 cup maple syrup or agave syrup
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen raspberries
• Pinch of salt

Instructions:

1. Blend avocados, melted white chocolate, coconut milk, maple syrup, vanilla extract, and salt until smooth and creamy.
2. Pour the mixture into an ice cream maker and churn for 20–25 minutes.
3. During the last 5 minutes of churning, fold in raspberries to create swirls and bursts of fruit.
4. Transfer to a freezer-safe container and freeze for 2–3 hours until firm.
5. Serve garnished with extra raspberries or a drizzle of white chocolate.

The tart raspberries cut through the rich, creamy avocado and sweet white chocolate, creating a vibrant, indulgent ice cream with a beautiful balance of flavors and textures.

Espresso-Caramel Swirl Avocado Chocolate Ice Cream

This luxurious ice cream combines creamy avocado chocolate with rich espresso flavor and ribbons of homemade caramel.

It’s a decadent, dairy-free treat perfect for coffee and chocolate lovers alike.

Ingredients:

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1 cup coconut milk
• 1/3 cup maple syrup or honey
• 1 tsp vanilla extract
• 1 tsp instant espresso powder
• Pinch of salt
• For the caramel swirl:
  • 1/4 cup coconut sugar
  • 2 tbsp coconut milk

Instructions:

1. Prepare the caramel swirl by melting coconut sugar with coconut milk over medium heat until thickened, then let cool.
2. Blend avocados, cocoa powder, coconut milk, maple syrup, vanilla, espresso powder, and salt until smooth.
3. Pour the mixture into an ice cream maker and churn for 20–25 minutes.
4. During the last 5 minutes, drizzle in the caramel to create swirls.
5. Transfer to a freezer-safe container and freeze for 2–3 hours until firm.
6. Serve garnished with extra caramel drizzle or chocolate shavings.

The espresso and caramel perfectly complement the creamy avocado chocolate base, creating a decadent, rich, and aromatic dessert that feels indulgent yet refined.

Toasted Coconut Mango Avocado Chocolate Ice Cream

This tropical ice cream combines creamy avocado chocolate with sweet mango and toasted coconut for a refreshing and exotic flavor

It’s a dairy-free, vibrant dessert perfect for summer.

Ingredients:

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1 cup coconut milk
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup fresh mango, diced
• 1/4 cup shredded coconut, toasted
• Pinch of salt

Instructions:

1. Blend avocados, cocoa powder, coconut milk, maple syrup, vanilla extract, and salt until smooth.
2. Gently fold in the diced mango and toasted coconut.
3. Pour into an ice cream maker and churn for 20–25 minutes.
4. Transfer to a freezer-safe container and freeze for 2–3 hours until firm.
5. Serve garnished with extra mango chunks or toasted coconut flakes.

The tropical mango and toasted coconut bring brightness and texture to the rich avocado chocolate base, creating a playful yet indulgent frozen treat.

Spiced Pumpkin Avocado Chocolate Ice Cream

Perfect for fall, this ice cream combines creamy avocado chocolate with pumpkin puree and warming spices.

It’s rich, velvety, and full of autumn flavors, all while remaining dairy-free.

Ingredients:

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1 cup coconut milk
• 1/3 cup maple syrup or honey
• 1/2 cup pumpkin puree
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of salt

Instructions:

1. Blend avocados, cocoa powder, coconut milk, maple syrup, pumpkin puree, vanilla extract, cinnamon, nutmeg, and salt until smooth and creamy.
2. Taste and adjust sweetness or spices as desired.
3. Pour the mixture into an ice cream maker and churn for 20–25 minutes.
4. Transfer to a freezer-safe container and freeze for 2–3 hours until firm.
5. Serve garnished with a sprinkle of cinnamon or cocoa powder.

The pumpkin and warming spices enhance the creamy chocolate avocado base, creating a cozy, autumn-inspired dessert that’s indulgent yet wholesome.