Homemade Avocado Ice Cream with Chocolate Chips
This homemade avocado ice cream is so sweet and rich with a hint of lime and crunchy chocolate chips, the perfect treat for any summer occasion. Creamy and smooth avocados are not only for savory recipes but also work just great in luscious dessert recipes. The best part is this healthy treat is made with just a handful of wholesome ingredients.
This recipe is created for Heinen’s. I truly appreciate the support that makes Yoko’s kitchen possible.
If you’re looking for a guilt-freely delicious, yet secretly healthy dessert recipe, this homemade avocado ice cream is the perfect choice! This velvety ice cream is so rich and creamy without eggs and it’s also dairy-free and gluten free.
This recipe is really simple, easy, and forgiving at the same time. It’s sweetened with honey, but you can use other sweeteners to easily transform this ice cream into a vegan dessert.
Benefits of Avocado Ice Cream
You might find the idea of avocados in sweet ice cream sounds weird. But trust me, naturally buttery, rich-flavored avocados are a great ingredient to toss in dessert recipes. Plus, you can benefit from all the nutrient value of avocados!
- Avocados make ice cream creamy and buttery without dairy.
- Since this is a no-cook recipe, you can benefit from nutrition from the raw avocados. Avocados are rich in Vitamins C, E, and B, and minerals like magnesium and potassium. They’re also rich in fiber and monounsaturated and polyunsaturated fat which consider to be good fat. Antioxidants including carotenoids in avocados provide anti-inflammatory properties.
The Ingredients You’ll Need
- Avocados: avocados make this ice cream utterly creamy and rich without any dairy. Make sure to soft, ripe avocados. This recipe uses 3 mini avocados. Mini avocados, sometimes called tiny or baby avocados, are small-sized single-serve avocados great for using up in one sitting without browning them. But if you wish to use regular-sized avocados, use 2 regulars instead of 3 minis.
- Coconut Milk: Use unsweetened coconut milk.
- Honey: I use honey as a sweetener for its rich sweetness and thick texture. But if you wish to make this recipe vegan, you can use maple syrup instead.
- Lime Juice: A drizzle of acidity balances out the richness of avocados and coconut milk. Always use freshly squeezed lime juice for the best result.
- Dark chocolate chips: Chocolate goes well together with this rich ice cream and also adds a nice crunch.
- Salt: Enhance the sweetness.
How to Make Ice Cream from Scratch
In this recipe, you’ll need the following equipment
- Ice cream maker: I love my Cuisinart 1.5 Quart Ice Cream Maker Machine!
- Blender: I trust my Vitamix always. But in this recipe, the blender doesn’t need to be that powerful since all the ingredients are relatively soft. So use what you have on hand.
- Loaf pan
- Ice Cream Scoop
Step1 Prep the day before
An important step to make this ice cream starts the day before! Most ice cream makers require freezing before use. So freeze a bowl of your ice cream maker for 24 hours.
Also, chill a loaf pan in the freezer before making ice cream.
Step2 Blend
When you’re ready to whip up your ice cream, gather all the ingredients. In a blender, add coconut milk, avocados, honey, lime juice, and salt. Blend until smooth.
Step3 Churn
Now it’s time for the frozen ice cream maker you prepared the day before to shine! Set up the ice cream maker. Pour the blended mixture into the ice cream maker and churn according to the manufacturer’s instructions until thick and creamy, for 10 to 15 minutes. Sprinkle in chocolate chips to stir in.
If you like soft serve, you can enjoy it immediately. It tastes so luxurious and creamy!
Step4 Freeze
Churned ice cream needs some freezing time to be a regular ice cream consistency. Transfer the ice cream to the loaf pan. Freeze until firm, for about 4 hours. Remove it from the freezer for 15 minutes before enjoying it to allow it to soften slightly.
Scoop into the dessert glasses and enjoy!
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Homemade Avocado Ice Cream with Chocolate Chips
Ingredients
- 1 (13.5oz) can unsweetened coconut milk
- 3 mini-sized ripe avocados peeled and pitted, can be substituted with regular avocados, see note*
- ½ cup honey
- 1 Tablespoon lime juice freshly squeezed
- ¼ cup dark chocolate chips
- Pinch sea salt
Instructions
- Freeze a bowl of an ice cream maker for 24 hours. Chill a loaf pan in the freezer.
- In a blender, add coconut milk, avocados, honey, lime juice, and salt. Blend until smooth.
- Set up the ice cream maker. Pour the mixture into the ice cream maker and churn according to the manufacturer’s instructions until thick and creamy, for 10 to 15 minutes. Stir in chocolate chips. If you like soft serve, you can enjoy it immediately.
- Transfer the ice cream to the loaf pan. Freeze until firm, for about 4 hours. Remove it from the freezer for 15 minutes before enjoying it to allow it to soften slightly.
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