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Avocado in ice cream? Oh, absolutely. This mint chocolate avocado ice cream is the ultimate creamy, dreamy treat. It’s silky-smooth, naturally green, and packed with a refreshing minty flavor—no one will ever suspect it’s made with avocado. Bonus: it’s prepped in just 15 minutes!
save this recipe!Your New Favorite Ice Cream
Avocados aren’t just for toast anymore! These green gems are shockingly versatile—especially in this ridiculously delicious vegan avocado ice cream.
If you have ever snuck an avocado into your smoothie, you know they make them super creamy without adding much flavor. Well, they do the same in ice cream! Think classic mint chocolate flavor but naturally green and ultra-smooth (thanks to our favorite buttery fruit).
With just a blender and a handful of ingredients, you can make a scoopable, no-churn dessert that’s refreshing, fun, and perfect for a healthy treat. Let’s make ice cream!
Grab These Ingredients
This vegan avocado ice cream is seriously packed with nutrient-dense ingredients. Jump down to the recipe card for exact measurements—this is just an overview!
- Avocado: Avocados are packed with healthy fats and have a fairly mild yet buttery taste, making them a great ice cream base.
- Coconut Milk: Not all coconut milk is created equal! For ice cream, I recommend using full-fat canned coconut milk for an ultra-creamy texture.
- Sugar: I used white cane sugar to make this creamy, sweet treat! Feel free to use a sugar substitute for low-carb avocado ice cream.
- Banana: A banana a day keeps the doctor away (is that how that goes?). We’ll use bananas as a nutritious addition that also adds sweetness. I recommend using a ripe banana for maximum sweetness.
- Mint: I used fresh mint leaves for that classic mint flavor. Fresh is best!
- Dark Chocolate: Dark chocolate is the best (no question). I love using a bar of super rich dark chocolate, but feel free to use any chocolate you like for this ice cream or use chocolate chips!
Coconut Milk tip
When using canned coconut milk, you’ll notice the liquid tends to separate, with the fat rising to the top. While good-quality coconut milk will blend back together smoothly, sometimes you’ll encounter a can that refuses to mix properly. This can lead to grainy textures in baked goods or ice cream and might even indicate the coconut milk has started to spoil.
To choose a can that will mix well, try this simple test: hold the can in your palm and gently shake it. If you feel the contents start to thicken and shift as you shake, it’s likely a good coconut milk. But if it feels as watery as a bottle of water, even after a few shakes, it’s probably not ideal.
Let’s Make Avocado Ice Cream
This easy avocado ice cream is well… really easy (no ice cream makers or heating anything on the stove!). Jump to the recipe card for the full printable instructions.
Step 1: Dissolve The Sugar
Combine a can of coconut and the sugar in a microwave-safe bowl. Microwave for about 60 seconds until warm. Stir to dissolve sugar.
Step 2: Blend The Ingredients
Add the mixture to a blender, along with all other ingredients (except chocolate). Blend until smooth, then stir in chopped chocolate.
Step 3: Freeze The Ice Cream
Pour the mixture into a large 9×13-inch casserole dish, cover it, and freeze the ice cream until solid.
Step 4: Serve And Enjoy
Remove the ice cream from the freezer about 30 minutes before serving.
Flavor Twists
This ice cream is great so many different ways. If you love the original, I totally recommend trying one of these delicious variations!
Chocolate: Add a quarter cup of cocoa powder to the blender. You can keep the mint leaves in for extra chocolatey mint chocolate ice cream or leave them out for chocolate avocado ice cream.
Strawberry: Try adding a handful of strawberries to the blender and leaving out the mint leaves. This makes an awesome strawberry ice cream!
Key Lime: Key lime is the flavor of summer! I love replacing mint and chocolate chips in this recipe with the juice from 2 key limes to make key lime ice cream. It goes great with the coconut milk!
Keto Avocado Ice Cream: To make this ice cream keto, simply leave out the banana and use a no-calorie sugar replacement. Easy peasy!
Plays well with
This ice cream goes wonderfully with a summer cocktail and is best enjoyed on a warm summer evening after dinner with friends!
- Hugo Cocktails are filled with notes of mint and elderflower, making them perfect to enjoy alongside this frozen avocado ice cream.
- Fruit Mojitos are another refreshing summer drink that use fresh fruit to amp this cocktail up to the next level!
- Grilled Broccoli Salad With Honey Mustard Dressing is the essential summer salad! The smokiness from the grill is cooled down by the cold and creamy ice cream.
Easy Avocado Ice Cream (No Ice Cream Maker Required)
Ingredients
- 2 15-oz cans full-fat coconut milk, 425 g each
- ¼ cup sugar, 50 g
- 2 ripe avocados
- 1 ripe banana
- ¼ cup mint leaves, 20 g
- ½ cup roughly chopped dark chocolate, about 4 oz, 113 g
Instructions
- Dissolve Sugar: Combine 1 can of coconut and the sugar in a microwave-safe bowl. Microwave for about 60 seconds, or until warm. Stir to dissolve sugar.
- Blend: Add mixture to a blender, along with all other ingredients except chocolate. Blend until smooth, then stir in chopped chocolate.
- Freeze: Pour into a large 9×13 inch casserole dish. Place plastic wrap directly on the mixture, pushing out any air bubbles that may be on the surface. Freeze until solid.
- Serve: Remove from freezer about 30 minutes before serving. It make be brown on top, which you can scrape off to expose the bright green ice cream underneath!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Can this be made with Ninja Creami? Maybe just mix ingredients and freeze and then do “lite ice cream” cycle?
I think that would work! I’d love to hear how it goes if you try it out!