This chocolate avocado ice cream is smooth, rich, and surprisingly simple to make without an ice cream maker. It is low in sugar, easy to prepare and has no noticeable avocado taste, just a deep chocolate flavour.
Chocolate avocado ice cream sounds like it shouldn’t work. I get it. When I first came across the idea, I was sceptical too. Avocado in a dessert felt like a health food stretch too far.
But this recipe changed my mind completely, and it’s now one I make on repeat. The avocado disappears entirely into the chocolate. What you’re left with is a smooth, rich, deeply chocolatey ice cream that my kids request regularly, with no idea what’s actually in it.
It’s also no-churn, ready in under 10 minutes of hands-on time, and significantly lower in sugar than anything you’ll find in the freezer aisle.
What makes this chocolate avocado ice cream different
Most low-sugar ice cream recipes sacrifice something, usually texture. They turn icy, or grainy, or just a little flat.
Two things solve that here. The avocado blends into a completely smooth paste that holds up well in the freezer and adds a natural richness you wouldn’t expect. The combination of double cream and evaporated milk gives a lighter base than an all-cream recipe, without losing that proper ice cream texture.
The result is lower in saturated fat than a traditional no-churn recipe, sets beautifully firm, and tastes like proper chocolate ice cream.
Ingredients
- 2 ripe medium avocados
- 300ml double cream
- 300ml evaporated milk
- 80g unsweetened cocoa powder
- 80g powdered xylitol
- 150g dark chocolate chips (70% cocoa or above)
On the xylitol: Xylitol is a 1:1 substitute for sugar and doesn’t raise blood sugar in the way regular sugar does. Use powdered rather than granulated sugar for the smoothest result. One thing worth knowing: Xylitol is toxic to dogs, so keep it stored safely if you have one in the house.
🔗 Read more about sugar substitutes in this article and more about Baking with Xylitol
On the chocolate chips: The higher the cocoa content, the lower the sugar. We use Sainsbury’s Belgian Dark Chips from the Taste the Difference range. 70% is the minimum worth using here.
How to make Avocado Choco
Step 1. Blend the base properly (this is key) – Blend the avocados on their own first until completely smooth
Step 2. Add the double cream and evaporated milk, then blend again.
Step 3 – Add cocoa powder and sweetener and blend until fully smooth
Step 4. Fold in the chocolate chips until evenly distributed.
Step 5. Pour into a loaf tin or freezer-safe container. Press a sheet of greaseproof paper directly onto the surface to prevent ice crystals from forming.
Step 5. Freeze for a minimum of 6 hours, ideally overnight.
Remove from the freezer 20 to 30 minutes before serving. This ice cream sets firm, so it needs a little time to soften before it scoops cleanly.
💡Tip: Stir or whisk the ice cream every 30–45 minutes for the first 2–3 hours. This breaks up ice crystals
Tips for the best result
Use a ripe avocado. An underripe avocado won’t blend as smoothly and can leave a slightly bitter note. The flesh should give easily when pressed.
Don’t skip the greaseproof paper. It makes a real difference to the texture on top after freezing.
Plan ahead. This ice cream sets firm, which is part of what makes it so good, but it does need 20 to 30 minutes out of the freezer before serving. Worth factoring in if you’re making it for a pudding.
Storing
Keep covered in the freezer for up to one month. A sealed container works well, or keep it in the loaf tin with greaseproof paper pressed onto the surface between servings.
Is this ice cream blood sugar-friendly?
For anyone living with diabetes or managing blood sugar levels, here’s the honest answer: it’s significantly better than the shop-bought alternative, but it still contains carbs, mostly from the evaporated milk and dark chocolate chips.
At around 14g of carbs per portion, it works well as an occasional treat within a balanced approach. The fat content from the cream and avocado helps slow glucose absorption, which means the blood sugar response is more manageable than the carb count alone suggests.
Replacing sugar with xylitol removes the sharp spike that regular sugar causes. In our household, this is a dessert we come back to again and again, because it works for the whole family, not just the person managing blood sugar.
Diabetes Note
Managing diabetes is about balance, not elimination, and having a reliable recipe like this one in your back pocket means a chocolate ice cream craving doesn’t have to mean a difficult blood sugar conversation afterwards.
Type 1 Carb Counting
The estimated carbohydrate content of a serving of this herby potato salad is based on the countable ingredients that contribute to the total carbs. Here’s the breakdown:
Carb count per portion
This recipe makes 8 servings. Here’s how the carbs break down:
| Ingredient | Total carbs |
|---|---|
| Double cream (300ml) | 4.8g |
| Evaporated milk (300ml) | 38.1g |
| Cocoa powder (80g) | 9.9g |
| Dark chocolate chips (150g) | 58.1g |
| Total | 110.9g |
Per portion: approximately 14g of carbs
This is based on the specific brands listed above. Carb counts vary between brands, particularly for chocolate chips and evaporated milk, so always check your own packaging. For the most accurate count, weigh the total frozen ice cream (minus the tin), weigh your portion, and calculate from there.
Learn More About Type 1 Diabetes Carb Counting
Did you try this recipe?
I’d love to hear how it went! Leave a star rating or a quick comment below. Your feedback means the world and helps others find the recipe too.
More blood sugar-friendly desserts to try:
Vanilla Bean Greek Yoghurt Ice Cream (No Churn, Low Sugar)
Chocolate Orange Tart – Low Sugar and Low Carb
Sugar-Free Vanilla Mascarpone Cheesecake (No-Bake and Low Carb)
Did you try this recipe?
I’d love to hear how it went! Leave a star rating or a quick comment below. Your feedback means the world and helps others find the recipe too.
Chocolate Avocado Ice Cream
A rich, creamy chocolate avocado ice cream that sets firm with no churn and no ice cream maker needed. Low sugar, blood sugar-friendly, and completely undetectable avocado. Ready in 10 minutes, frozen overnight.
8
servings10
minutes5
minutesIngredients
2 medium 2 avocados
300 ml 300 double cream
300 ml 300 evaporated milk
80 g 80 cocoa powder
80 g 80 powdered xylitol
150 g 150 dark chocolate chips
Directions
- Using a food processor or stick blender, blend the avocado on its own until completely smooth and creamy.
- Add the double cream and evaporated milk, then blend again until fully combined.
- Add the cocoa powder and sweetener, and blend until the mixture is thick and silky smooth.
- Fold in the chocolate chips until evenly distributed.
- Pour into a loaf tin or freezer-safe container. Press a sheet of greaseproof paper directly onto the surface to help prevent ice crystals.
- Freeze for at least 6 hours, or overnight, until firm.
Tips and Notes
- Use ripe avocados – They should feel slightly soft when pressed. Underripe avocados can leave a grainy texture and a slight aftertaste.
- Blend until completely smooth – Take an extra 30 to 60 seconds here. Any small lumps will freeze and become more noticeable later.
- Let it soften before serving – Take it out of the freezer 20 to 30 minutes before serving for a creamier texture.
- Diabetes Note – This ice cream is made with lower sugar ingredients and includes fats from the avocado and cream, which can help slow how quickly carbohydrates are absorbed. Everyone responds differently, so it’s still worth checking portion size and testing what works best for you.
- Nutrition information is provided as a guide only and is based on the ingredients I use. Carbohydrate values may vary by brand and portion size. For insulin dosing, always calculate carbs using your own ingredients.
Nutrition Facts
- Calories: 320kcal
- Fat: 22g
- Saturated Fat: 11g
- Carbohydrates: 28g
- Fiber: 6g
- Sugar: 14g
- Protein: 7g
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