This chocolate coconut avocado ice cream is creamy, decadent and incredibly simple to make. Full of healthy fats, it’s a great summer treat!

A few months ago as I was strolling the aisles of my favorite little Asian market that has the best variety of produce around, I noticed they had coconuts.

Small little ones like you’d see under a palm tree on a Caribbean beach. Since that day, I’ve wanted to buy some but for some reason or another, I just never did.

Thanks to California Avocados for sponsoring this post.
This chocolate coconut avocado ice cream is creamy, decadent and incredibly simple to make. Full of healthy fats, it's a great summer treat!

When California Avocados asked me to create an avocado ice cream (say wha??) I knew I wanted to go the coconut milk route for a dairy free/paleo friendly treat and what better excuse to finally buy those adorable coconuts than to use as a serving bowl for some of this creamy, decadent chocolate coconut avocado ice cream?

There was just one problem, once I got them home and the ice cream was made, I starred at it on my cutting board in the kitchen saying “ok, now what?” in my head.

Attempting to take my trusty chef’s knife to a coconut seemed like it might result in the loss of a finger or two.

Chocolate Coconut Avocado Ice Cream is a creamy, healthy summer treat
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So I turned to Google, obviously.

Surprisingly, video after video of cracking open coconuts assured me all I needed was a rock with a sharp edge. Well guess what? I have one of those in my backyard! Finally, the random huge boulder the builder decided to place in front of the well pipe that we made a garden bed around (because what else do you do with huge random rocks in your backyard?) has a purpose in this world; a coconut-opener!

With coconuts in hand, I climbed between the hydrangea (that really needs some trimming) and the decorative grasses in the garden bed, praying the snake that likes to slither around in there wasn’t around that day to bang away at the middle of the coconut, slowly turning it as I went. 

I fully did not expect this work at all but much to my surprise, it was perfectly split in half in just seconds.

Unfortunately, all the delicious coconut water poured down the side of the rock in the process so I’m going to have to figure out a better way to save that next time but I was left with four of the cutest little serving bowls of real coconut; improved only by a heaping scoop of chocolate coconut avocado ice cream and topped with some toasted almonds for good measure.

Chocolate Coconut Avocado Ice Cream is a summer treat you don't want to miss!

Make a batch and celebrate California Avocado Month deliciously!

Love this Chocolate Coconut Avocado Ice Cream recipe?

Try my Avocado Muffins and chocolate avocado pudding recipes!

Or, add some protein to your dessert to make it a healthier snack with some staying power with this protein powder ice cream recipe. It’s made with a banana base and has lots of creamy peanut butter swirled within!

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5 from 1 vote

Chocolate Coconut Avocado Ice Cream

Servings: 8 servings
Prep: 2 hours 25 minutes
Total: 2 hours 25 minutes
This chocolate coconut avocado ice cream is creamy, decadent and incredibly simple to make. Full of healthy fats, it’s a great summer treat!

Ingredients 

  • Flesh of 2 ripe California avocados, about 275 grams
  • 14 ounces full fat coconut milk from a can, see note
  • 1/4 cup unsweetened dark cocoa powder
  • 1/2 teaspoon salt
  • 1/3 cup maple syrup
  • splash rum, optional, helps texture when freezing
  • 1/4 cup chopped toasted almonds

Instructions 

  • Combine avocados, coconut milk, cocoa powder, salt, maple syrup and rum in a food processor. Process until smooth, scraping down sides as needed.
  • Transfer mixture to an ice cream maker and churn according to manufacturer’s directions until thick and frosty, about 10-15 minutes.
  • Add toasted almonds 1 minute before turning off ice cream maker, just to combine.
  • Transfer to a freezer safe container and freeze for at least 1-2 hours to harden.
  • Remove from freezer and let sit at room temperature for 10 minutes before serving for easier scooping.

Notes

You can use half coconut milk, half heavy cream for an even creamier ice cream.

Nutrition

Serving: 1SERVINGCalories: 226kcalCarbohydrates: 16gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 7gSodium: 164mgFiber: 3gSugar: 9g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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20 Comments

  1. I’m am so down with this! I love making chocolate avocado pudding but never made ice cream, totally need to try this!

  2. I am getting my son out in the yard with a few coconuts–should be entertaining to watch and produce a yummy dessert in the end!

  3. OMG! HAHAHAHAHA!! I love the mental image of you cracking coconuts in your front yard!! Also, I have had a coconut on my counter for probably a month, not knowing how to get it open. *Heads to the yard* This ice cream recipe looks phenomenal!! Pinning!

  4. This looks so incredibly good and I love the fact that I can give this to my sons and they would have no idea it’s good for them!

  5. Dying over how cute these coconut bowls are! This would make such a great presentation at a party, two scoops for me!

  6. Ehhhh yes please?! Love that its sort of healthy too!! And can I just say that I love the photos, such a nice way to present this coconut ice cream.

  7. Dear Gina, your ice cream looks so beautiful. I love the idea of the avocados as the base..such a healthy and refreshing treat for summer. xo, Catherine

  8. This ice cream looks amazing! I’ve only ever made pudding from avocados, but ice cream sounds even better! Such a cool idea to serve it in coconut halves! YUM!