Chocolate Avocado Ice Cream

Avocado and chocolate can go together in sweet treats.  When you add bold enough flavors, the “green” avocado flavor is masked.  The benefit to adding it to ice cream is that it makes the texture extra smooth and creamy.  Who doesn’t like smooth and creamy ice cream? 

This ice cream is nourishing because of the avocado, raw cacao powder, raw milk (REAL milk) and the raw honey.  

Avocados are a fabulous whole food.  They are high in protein, healthy fats and vitamin E.  Raw cacao powder is full of antioxidants, magnesium and iron.  It also contains calcium and protein.  I love using cacao in recipes because of its nourishing properties and its bold, chocolaty flavor.  Raw milk from pastured cows is a complete whole food.  Its vitamins and minerals are readily available since it has not been processed and heated.  It is also an excellent source of omega 3 and CLA (conjugated linoleic acid).  Raw honey is naturally antibacterial, antiseptic, antifungal and a natural antibiotic.

Enjoy this nourishing, creamy, chocolaty, ice cream on a hot summer day or anytime you need a chocolaty treat.

Chocolate Avocado Ice Cream

This ice cream is smooth, creamy and chocolaty.

Equipment: Blender, Ice Cream Maker

• ½ ripe avocado, peeled, remove pit and cut in half 


• 1 ½ cups raw milk (See Resources)*


• ¼ cup raw cream (optional, if you don’t have cream, just sub w/ raw milk)


• ¼ cup raw cacao powder


• ¼ cup raw honey (I use local raw clover creamed honey)


• 2 teaspoons gluten free organic vanilla extract (I use Simply Organic)

1.     Combine all ingredients in blender.

2.    Blend on a lower setting until smooth and combined, about 10 seconds.  No avocado chunks should remain. 

3.    Strain with fine mesh strainer into 1 quart measuring cup.  If you have a good blender, you can skip this step.  I don’t have a good blender, so I need to strain it to remove any little remaining avocado pieces.  My little love will not eat this if there are pieces in it; she likes it smooth and creamy. 

4.    Pour mixture into ice cream maker.

5.     Turn on and mix according to your ice cream maker’s instructions.

6.    Ice cream will start to have a “soft serve” texture when it is done.  This is my family’s favorite way to eat it.  If you prefer it to be a little firmer or need to serve it later, place in the freezer to harden. 

Chocolate Avocado Ice Cream served in my Grandma's China

Yield: Makes about 2 ½ cups mixture, about 1 quart of ice cream. 

Note: This recipe is very similar to my Homemade Fudgesicles recipe.  Check out that recipe if you’re craving a creamy chocolaty popsicle.

Dairy-Free Option: Substitute full-fat coconut milk for the dairy.  

*For California residents, check out my favorite raw milk from Claravale Farm.  They sell to stores and co-ops all over CA.