Chocolate Avocado Ice Cream
A no-churn, creamy chocolate avocado ice cream that is perfect for a summer party. Adding avocado to this ice cream makes it ultra rich and creamy.
This post is sponsored by and written in partnership with the California Avocado Commission. All opinions expressed are my own.
I’m so excited it’s ice cream season again! I purchased some new pint containers and am ready to start making some new flavors. While I do own an ice cream maker, I love making no-churn ice creams the most. They are easy, fast and the ice cream comes out just as good. Some of my favorite no-churn ice creams are my no churn cookies and cream ice cream, no churn matcha ice cream and no churn whole lemon ice cream.
What does this ice cream taste like?
The ice cream tastes like chocolate ice cream. You don’t taste the avocado though it does add an extra richness to the ice cream.
When avocado is combined with chocolate, it makes chocolate desserts even richer and you don’t taste the avocado flavor. I’ve successfully made chocolate avocado pudding, chocolate avocado mug cake, and chocolate avocado brownies.
How to make no churn ice cream
- No churn ice cream is achieved with two main ingredients: heavy cream and condensed milk.
- The avocado is blended with the condensed milk and cocoa powder until smooth.
- Heavy cream is whipped to stiff peaks. It is then gently folded into the avocado mixture.
- 1 large ripe avocado peeled and seed removed
- 1 (14 oz) can sweetened condensed milk
- 3 1/2 tbsp unsweetened cocoa powder
- 2 cups cold heavy cream
In a blender, add avocado and condensed milk. Mix on high speed until smooth and no avocado chunks remain. Add in cocoa powder and blend again until smooth. Pour avocado mixture into a large bowl.
Add heavy cream to a mixing bowl. Whip on high speed with wire whisk attachment until stiff peaks form.
Add in 1/3 of the whipped cream to the avocado bowl. Gently fold in the whipped cream with a spatula until no white streaks remain, but be careful not to mix too hard as you want to maintain the air that was whipped in. Repeat with another 1/3 of whipped cream and again with the final 1/3.
Pour mixture into a 9 x 5 inch loaf baking pan. Freeze overnight until solid.
All images and content are © Kirbie's Cravings.
- After the ice cream solidifies, I store it in these pint containers* to save space in my freezer. They also are great for gifting.
- The condensed milk is key to keeping the ice cream smooth and not icy so do not try to substitute for other types of milk.
- The ice cream can be stored in the freezer for up to 3 months.
- *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).