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Lately I have been up to my eyeballs in avocados.

Creamy Chocolate Soft Serve Avocado Ice Cream |

And I am not complaining. Although, I do think I have slight problem.

I can thank the grocery store, they fueled the problem,last week they sold avocados for only a dollar! One dollar for avocados is CHEAP for around here. Honestly, in one week I think I bought fifteen maybe even twenty avocados. Granted I think this was the week before Cinco de Mayo and I was shoving things like margarita guacamole down the throats of pretty much everyone who walked through the kitchen.

Ah, that was a good week.

Creamy Chocolate Soft Serve Avocado Ice Cream | I’ll be the first to admit that I was weary of adding any fruit other than bananas into my chocolate and this fruit is not even sweet …and it’s green, but it is super creamy.

Here’s the deal. I absolutely love fruit. I love fruit so much that for the most part I do not like to trash it up with chocolate, or really anything for that matter. Sure I make exceptions. I mean blueberry muffins anyone? Or smoothies or strawberries and yogurt, or absolutely any banana and chocolate combo. And  maybe chocolate covered strawberries…

Ok, you’re right, that was all lot of exceptions, sometimes it just depends on the mood I am in. But for the most part, I really would just prefer to eat the strawberry and chocolate separately.

Creamy Chocolate Soft Serve Avocado Ice Cream |

Up until about two years ago I actually said I thought avocados were gross. Yes, I said that. I think the texture threw me off or something. Look at me know, I can’t get enough of them.

Anyway, I don’t really view an avocado as a fruit, even though it technically is. To me fruits are sweet, fruits are something I would want to pick up and eat by the handful without adding anything to them. I would never eat an avocado without salt and I would also prefer a little pepper and maybe a squeeze of lime, if it was around, which it always is around here.

Creamy Chocolate Soft Serve Avocado Ice Cream | you hate avocados, don’t think you’re gonna hate this.

I promise you can barely taste any avocado and at times, especially right out of the freezer you can’t taste it all. Just make sure the avocados you are using are very ripe and add a little more sweetener. The sweeter you make it, the less avocadowy tasting it is.

Plus, all the chocolate does a really nice job of masking any avocado and it is so creamy. It’s actually pretty amazing.

Creamy Chocolate Soft Serve Avocado Ice Cream | now if you love soft serve ice cream, think dairy queen, then you are going to go crazy for this.

I mean yes, it is obviously a little different, but it in a really good way and it fulfils the craving for cold soft serve ice cream. Which by the way I think EVERY summer day needs to include.

Unless of course it is a mid summer July (ok mom, late June, whatever!) day in Mt. Hood Oregon and it is snowing. No, that day calls for a warm chocolate stuffed beignets.

Creamy Chocolate Soft Serve Avocado Ice Cream | this is the easiest ice cream I ever made.

No ice cream maker and no eggs. You do however need a food processor or a high-powered blender. I don’t have a blender, so food processor it was. Did I ever tell you guys how much I hate the food processor? I love it, but I also hate it!!

It’s my wort enemy to clean. So many parts!

The hardest part, other than cleaning the food processor of course, is remembering to put the can of coconut milk in the fridge the day before you want to make this. For me this was not a problem because ever since this coconut whipped cream I keep at least two cans of coconut milk in the fridge at ALL times. Yes, I am a freak, but this worked out extremely well!

You can eat this two ways. As soft serve, which you will need to still put in the freeze for 30 minutes or so to get the ice cream cold again or you can freeze it overnight and eat it like normal frozen ice cream. Both way are absolutely delicious, but we love the cold soft serve ice cream on a hot day (it was actually pretty sunny and warm here today).

Oh and one last plus of this ice cream? Bathing suit season is knocking at the door and this ice cream is it’s best friend!

Creamy Chocolate Soft Serve Avocado Ice Cream |

Creamy Chocolate Soft Serve Avocado Ice Cream

Prep Time 15 minutes
Freeze 30 minutes
Total Time 45 minutes
Servings: 1 Quart
Calories Per Serving: 3032 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 4 very cold avocados
  • 1 can cold coconut milk you will not need the whole can
  • 4 tablespoons dark chocolate coco powder
  • 2 tablespoons powdered suger
  • 2 tablespoon honey
  • 3 ounces mlk chocolate melted and cooled
  • 2 teaspoon vanilla
  • 1/2 teaspoon salt
  • sprinkles for topping (optional)
  • ice cream cone optional


  • Refrigerate the coconut milk and avocados overnight. It is really important that your coconut milk is cold!
  • Melt the milk chocolate and let sit on the counter to cool. Remove avocados from the skin (and pit) and place in a food processor. Blend until combined and creamy. Flip your cold can of coconut milk upside down and open it. There should be around 1/2 cup of coconut water at the top. Pour this into a container and save for another use. Scoop out a 1/2 cup of the coconut cream (save the rest of this as well for another use) and place to into the food processor, blend until pureed. Add the melted milk chocolate, cocoa powder, powdered suger, honey, vanilla and salt. Blend until pureed, scraping down the sides when needed to combine. Blend for a good 2-4 minutes until completely creamy Taste and add more sweetener additionally if desired.
  • Scoop the ice cream into a piping bag fitted with a tip or just scoop into a bowl. Place in the freezer for 15-30 minutes, but no long if you want soft serve. Pipe or scoop the ice cream into cones or bowls and top with sprinkles if desired. Store the remaining ice cream in the freezer.
  • *Note that because you are freezing the avocados they will not turn brown and the flavor will stay the same. Just keep any leftover ice cream in the freezer!


Nutritional value based on 1 quart
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Creamy Chocolate Soft Serve Avocado Ice Cream |

So obviously you need to make this. I mean your bathing suit needs a friend!

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  1. Hi I was hoping you had an alternative for the honey as it is not truly vegan when using honey. Thanks, Katt

    1. Hi! You must use canned coconut milk for this OR use an equal amount of whipped cream. You need the stiffness for the texture and stability of the ice cream. Please let me know if you have any other questions, hope you love this!

  2. This looks delicious 🙂 I would like to try it but I’m not really shure what kind of coconut milk I should use. Because what I can buy in the supermarkets here is variety of coconut milk (a little thicker than regular milk), coconut cream wich is really creamy, and a kind of coconut stuff (I don’t know the name) that is solid. Like the coconut oil that can be used for cooking is. I would really love to try it, hope you can help me out!

    1. Hey Linda,

      I am a litte confused. Can you buy canned coconut milk at your grocery store? If so, use full-fat canned coconut milk. Canned coconut cream would also work, but be sure to check the amount each can holds. I used canned full-fat coconut milk.

      Please let me know if you have any more questions and thanks for the kind words!

      1. Thank you so much for your quick response, I went to the supermarket the next day to get the avocados and coconut milk. Unfortunately I had to wait a long time for them to ripen, but I’ve made it the day before yesterday. The taste is good but the consistency of the ice cream is really different from the pictures you posted, it’s a lot harder. Now I’m thinking of three things where it may have gone wrong; some of the avocados weren’t really ripe (most were so I decided to make it before they went bad). And because of that I couldn’t blend them so I added more coconut milk (I don’t have a food processor so I used a blender). There was also a problem with the coconut milk, it didn’t seperate into coconut water and coconut cream.

        I really want to try to make this again and hopefully it will turn out better. Could you pleade tell me the amount of fat in the coconut milk you used? Then I’d have an idea of the percentage of fat in the coconut cream. And also the weight of the avocado’s you used? Mine were really small so I used a few more. And maybe I should stirr the ice cream while it freezes?

        If you have any other tips I’s be glad to hear them!

        1. Hey Linda,
          I use full fat canned coconut milk. Are you trying to make soft serve?? If so you should only leave the ice cream in the freezer for 15-20 minutes, no longer or it will freeze. I used medium size avocados, so adding a few more I am sure was fine. Let me know and I hope we can figure this out!

  3. I will have to use dairy and soy free chocolate chips instead of milk chocolate. Any suggestions for lightening up the intensity? adding almond milk? More honey or sugar? Looks so yummy,can’t wait to try it!

    1. I would add just a pinch more of honey or sugar and if the ice cream seams too thick a little almond milk.
      Hope you love this!

      1. It worked perfectly with a touch more sugar and a splash of almond milk…super delicious with crushed almonds on top too! Thanks!!!

  4. LOVE!! I just tried this recipe and I am SO glad I did. It took a bit to break my mentality of “this should taste like ice cream” but once I did and embraced the creamy avocado-ness I was hooked!! I piped this mixture into mini muffin tins and candy molds for the perfect pop-out bon bon treat! Thanks for sharing — I have become addicted to your blog 🙂

    1. Hi Harriet!!

      You could try using a 1/2 cup of heaving cream or greek yogurt. It should work, but I can’t be sure since i have never tried it. They may be a little thinner than the coconut cream. Let me know if you give it a try!!

  5. We made this!! I decided that I would make this for my daughter’s class one morning since it was so quick, well it looked like a crazy person was in my kitchen!! The food processor broke, then the blender broke, cocoa powder dumped all over my counter & floor, & I burnt the first batch of chocolate then my daughter came to help (thank goodness!!) So not completely sure if our measurements were exactly like yours well I know we ended up adding more honey & sugar, that too got sloshed all over but the main thing is we finished just in time for school AND the kids all liked it! So thank you!! It tasted like chocolate frosting! 🙂 Michelle

    1. Oh my gosh, what a story!! So happy everything turned our a ok though and that everyone loved this!!!

      Thanks so much for making it!

  6. Yum, this looks delish! What about using frozen avocados to start, iv been on a frozen banana soft serve kick lately and assume avocados would lend to a nice whip as well if frozen first. Also what about freezing the coconut cream in ice cube trays! That way its all super cold and ready to whip up whenever the craving hits! A little advanced planning is needed the night before but it might cut back on having to wait the extra 30 minutes to eat it! Thanks for the post!

    Nadia 🙂

    1. My avocado were frozen frozen from the start and my coconut milk was cold, but doing ice cubes is a brillant idea!! I think if you did both you would not have to wait at all! Thanks Nadia and I hope you love this!

  7. oo, yum! Love the avacado!! Thanks for linking up to Tasteful Tuesdays :o) Can’t wait to see what you bring next week. Emily @ Nap-Time Creations
    oh, and I just posted looking for some help with my blog… maybe you can offer some advice?