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  • Writer's pictureMarissa Aiuto

Creamy Chocolate Avocado "Ice Cream" (vegan, gluten-free)

Updated: Jun 25, 2020

This weekend marks the unofficial start of summer. To me, a true symbol of summer is--

ice cream!

Since we are all social distancing right now, and where I am in New York City is especially crowded, going out for ice cream has lost its lure. How can I enjoy a simple scoop while wearing a mask, gloves, and trying to dodge crowds of people on the side walk?!

On the first 80 degree day, Peter and I went back and forth about whether or not to go out for ice cream while on our walk. We ultimately decided against it. We don't usually have ice cream in our tiny freezer because we need that space to store other, more "essential" foods. I tried to think of an alternative to ice cream we could enjoy in our apartment. I thought about making banana nice cream (frozen bananas blended up for an ice cream-like treat), but we were out of frozen bananas! We did however have a bag of frozen avocado (it was one of the few frozen items left in the store on our last grocery run--and I bought it in a panic). Gotta use what you have, right?! So I got in my little kitchen, and came up with this creamy, chocolatey, avocado "ice cream"!

Serves: 2-3

Prep Time: 5 min

Total Time: 10 min



  • 2 cups frozen avocado (about 2 1/2 medium avocados diced & frozen, or buy a bag of frozen avocado like this one)

  • 1/2 cup almond milk

  • 1/2 cup maple syrup

  • 4 Tbsp cacao powder

  • 2 tsp vanilla extract

  • pinch of salt

Optional Toppings:

  • mini chocolate chips

  • drizzle of peanut butter


  1. Add all ingredients to a food processor.

  2. Blend for about 3 minutes, stopping to scrape down the sides as needed. You'll know it's ready when it reaches a creamy, soft serve-like consistency.

  3. Add your favorite toppings & enjoy!

If you make this recipe, please share and tag me @bewellwithmarissa !

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