Avocado Ice Cream
When I crave a decadent and healthy treat, I make my indulgent No Churn Mint Chocolate Chip Avocado Ice Cream. The avocado gives it an ultra-creamy, smooth texture complemented by the refreshing mint flavor. The ice cream has a nice chocolate chip crunch and a subtle tropical aroma from the coconut cream. The best part? It takes just 15 minutes to prep, and you don’t need an ice cream maker.
I tried mint chocolate chip ice cream for the first time when I moved from Eastern Europe to the US. Unfortunately, this flavor combo was not a thing where I grew up, but I was hooked from the first taste! Many years later, it’s still one of my favorite ice cream flavors, and I also made many more desserts showcasing my love for it, for example, this mint chocolate chip cake and my absolute favorite mint chocolate chip cookies.
Table of contents
This effortless recipe is a staple in my kitchen during the hotter months. The kids love ice cream, and I am happy that they can eat a hefty amount of healthy fats while having this dessert. I enjoy making it with them and having fun with different add-ins. The recipe is so easy that my 11-year-old boy makes it himself. All he has to do is blend all the ingredients, add the chocolate chips, and freeze the ice cream.
Why you will love this recipe
- Because it’s ice cream: Everyone loves ice cream, right? My avocado ice cream is not only delicious but also healthy, so I can feel good about giving it to the kids—a win-win situation!
- No need for special equipment: I don’t need an ice cream machine or anything special to make this sweet and creamy treat. I just need a blender and a bowl.
- Just a handful of ingredients: I can make this ice cream with some avocados, coconut milk, and other ingredients. It takes me 15 minutes to make it, and then I just let it freeze overnight.
- An inexpensive treat: I don’t mind occasionally taking the kids for ice cream, but the prices can add up. This costs less than $20 for six servings, and I can serve it to them any time they want it.
What you’ll need
- Main ingredient: Avocados are the star of this recipe. For the best flavor, make sure they are fully ripe before using them.
- Vegan ingredients: I’m using coconut milk and vegan chocolate chips to make this ice cream vegan. Get the highest quality chocolate for the best flavor.
- No sugar: I use pure maple syrup instead of processed sugar to make this ice cream sweet but healthy.
- Pure mint extract: I only use pure mint extract to give it a refreshing and distinct cooling mint flavor. Artificial flavorings often leave a bitter aftertaste.
How to make
Plan in advance: The day before I plan to make this ice cream, I put the can of coconut milk in the fridge upside down so the cream separates from the coconut water. This is a very important step. I also placed the bowl I will be using in the freezer. Use a stainless-steel bowl.
Add to a blender: First, I cut the avocados in half, remove the pits, and spoon the flesh into a high-speed blender or food processor. Next, I take the coconut milk cans from the fridge and turn them upright. When I open them, only the cream will be on top. That is what I will scoop into the blender. I save the rest of the water for other uses. Next, I add the maple syrup and mint extract.
Blend: I blend the mixture on medium-high for about three minutes or until it is fully combined and smooth.
Add chocolate: I quickly scoop the ice cream mixture into a chilled bowl and stir in the chocolate chips.
Freeze and serve: I transfer it to a freezer-safe container, press the plastic wrap to ensure it sticks to the ice cream, and then cover the bowl with a tight-fitting lid. Then, it goes in the freezer overnight or for at least six hours before serving.
Expert tip
Getting the best avocados
Since avocados are the key ingredient in this delightful dessert, ensure they are perfect. Because it can be difficult to find several perfectly ripe avocados at the same time at most grocery stores, I usually get them before they are ripe and let them ripen at home. A ripe avocado is dark green or almost black with bumpy skin that yields to gentle pressure but is not mushy or soft. Do not choose a bruised one or one with a stem that falls off easily and is underneath brown.
To get underripe avocados, choose lighter green ones that are firm with solid stems. Then, bring them home and place them on the counter to ripen. If I plan on making mine soon, I put them in a paper bag with an apple or a banana to get them to ripen quickly. With this method, they will ripen in a day or two because the ethylene from the fruit helps them ripen.
More tips to consider
- Be sure to place a piece of plastic on top of the ice cream and ensure it touches the top to prevent crystals from forming when freezing it. This also helps prevent browning.
- Remove it from the freezer 20-30 minutes before serving for easier scooping.
- Chill the cans of coconut milk upside down overnight to separate the cream from the coconut water. This is VERY important because I only use the cream in this recipe.
- Don’t toss out the coconut water. Use it for a smoothie or drink it. They sell this delicious beverage for ridiculous prices because it tastes excellent and is healthy.
- I recommend Haas avocados for this ice cream because they are the smoothest.
Recipe variations and add-ins:
- Add citrus: For a citrusy twist, blend in one tablespoon of orange, lime, or lemon zest. This is a fantastic taste combination.
- Extra chocolate: For chocolate lovers, I like to spoon two tablespoons of cocoa powder into the mixture for chocolate avocado chip ice cream.
- Avocado nut ice cream: Add extra texture by tossing in some chopped pistachios, walnuts, or pecans.
- More fruit: Sometimes, I also like to toss some raspberries, blackberries, or blueberries into the blender.
- Spicy ice cream: For a bit of spiciness, add a tiny pinch of red pepper flakes to kick up the flavor.
- Tropical toppings: Since it is made with coconut cream, I like to top it with tropical toppings like toasted coconut, pineapple tidbits, chopped mango, and macadamia nuts.
Serving suggestions:
I like to be creative with this ice cream and serve it in avocado shells where the seed usually is. I remove some of the flesh but leave just enough space for one big scoop of ice cream, which looks perfect. This is a delightful treat to serve after some of my crispy air-fried avocado fries coated with herbs, spices, and everything bagel seasoning. It is also a nice dessert after enjoying my avocado chicken Caesar salad.
How about a drink? My lemonade vodka club soda is a bubbly and refreshing citrus cocktail that goes well with anything from ice cream to lobster. If ice cream is not enough for dessert, serve it with this mint chocolate chip fudge. The mint and chocolate flavors go together wonderfully, and there is a brownie layer on the bottom that is divine!
How to store leftovers:
- Freezing: First, I place plastic wrap on top of the ice cream, carefully pressing it down to touch it. Then, I cover it with an airtight lid. It can stay in the freezer for up to three months.
- Serving: I take it out of the freezer 20-30 minutes before serving for easy scooping.
Frequently Asked Questions
Like apples and bananas, avocados turn brown when exposed to air after being sliced due to oxidation. To slow down the browning, add something with citric acid before blending. My favorite choices are citrus like lime, lemon, or orange juice.
When ice crystals grow too large from slow freezing or melting and refreezing, they can cause grainy ice cream. Ice cream’s smooth texture comes from the air bubbles that get trapped in the fat molecules. If they get too big, they become noticeable. Another reason they will feel noticeable is if the coconut milk is low-fat. The cream needs those fat molecules to make the dessert creamy.
This is caused by freezer burn. The best way to prevent this is to cover it with plastic wrap. But don’t just cover it; press the plastic onto the ice cream to touch the whole top. Then, ensure the lid seals entirely before putting it into the freezer. Be sure the bowl is thoroughly chilled before pouring the ice cream into it, and do it as fast as possible to keep it chilled.
Why is my avocado ice cream bitter?
This is most likely due to avocados not being fully ripe. When they are not ripe enough, they have a bitter flavor. If the avocados are not ripe yet, place them in a bag with an apple or banana for a day or two and let them ripen. Wait until it is soft but not mushy. I always taste mine before tossing it into the blender. Low-quality chocolate is another possible culprit. Be sure to taste the chocolate chips before stirring them in.
More no-bake desserts to try:
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Avocado Ice Cream
Ingredients
- 3 avocados ripe
- 2 cans (14 oz each) full fat coconut milk
- 3/4 cup maple syrup
- 1/2 teaspoon mint extract
- 1 cup vegan chocolate chips
Instructions
- Chill a mixing bowl and a freezer-safe container in the freezer for 30 minutes.
- The day before making the ice cream, place the cans of coconut milk in the fridge upside down and let them sit overnight. Plan in advance; this is a very important step. It will separate the coconut cream from the coconut water.
- Cut the avocados in half, remove the pits, and spoon the flesh into a food processor or high-speed blender.
- Turn the cans of coconut milk upside down, and open them; the hard coconut cream will be on top now.
- Spoon the coconut cream into the blender, and save the remaining coconut water for a smoothie or drink it.
- Add maple syrup and mint extract to the blender and blend on medium-high speed until thoroughly combined and smooth, about 3-4 minutes.
- Pour the ice cream mixture into the chilled mixing bowl and stir in the chocolate chips.
- Pour the ice cream mixture into the chilled freezer-safe container, cover the top with plastic wrap so it touches the ice cream, close it with the lid, and freeze for 6 hours or overnight.
- Before serving, let the ice cream stand at room temperature for 20-30 minutes. Enjoy!
Video
Notes
Getting the best avocados
Since avocados are the key ingredient in this delightful dessert, ensure they are perfect. Because it can be difficult to find several perfectly ripe avocados at the same time at most grocery stores, I usually get them before they are ripe and let them ripen at home. A ripe avocado is dark green or almost black with bumpy skin that yields to gentle pressure but is not mushy or soft. Do not choose a bruised one or one with a stem that falls off easily and is underneath brown. To get underripe avocados, choose lighter green ones that are firm with solid stems. Then, bring them home and place them on the counter to ripen. If I plan on making mine soon, I put them in a paper bag with an apple or a banana to get them to ripen quickly. With this method, they will ripen in a day or two because the ethylene from the fruit helps them ripen.More tips to consider
-
- Be sure to place a piece of plastic on top of the ice cream and ensure it touches the top to prevent crystals from forming when freezing it. This also helps prevent browning.
- Remove it from the freezer 20-30 minutes before serving for easier scooping.
- Chill the cans of coconut milk upside down overnight to separate the cream from the coconut water. This is VERY important because I only use the cream in this recipe.
- Don’t toss out the coconut water. Use it for a smoothie or drink it. They sell this delicious beverage for ridiculous prices because it tastes excellent and is healthy.
- I recommend Haas avocados for this ice cream because they are the smoothest.