Mint Chocolate Cado Cream (Avocado Ice Cream)

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Total Time: 4 hours, 10 minutes
  • Yield: 4


Creamy mint chocolate chip ice cream made with avocados, almond milk and coconut oil. It’s diary-free, gluten-free, vegan and paleo-friendly.



  1. Add all ingredients except for the chocolate chips into a high powered blender. Blend until smooth and creamy.
  2. Stir in chocolate chips and pour into a freezer-safe container. I used a loaf pan (affiliate link) lined with parchment.
  3. Place container in the freezer to set. It should take about 4-5 hours. Once frozen, pull ice cream from the freezer, let sit out on the counter for 5-10 minutes to soften. Use an ice cream scoop to serve and enjoy!


  • Feel free to use your sweetener of choice here. Play around with using stevia instead of maple syrup/honey if you want to reduce the sugar content.
  • Category: Dessert
  • Method: Blender
  • Cuisine: American


  • Serving Size: 1/4 of recipe
  • Calories: 298
  • Sugar: 25g
  • Fat: 19g
  • Carbohydrates: 32g
  • Fiber: 6g
  • Protein: 3g

Keywords: avocado ice cream, mint chip avocado ice cream