Vegan Chocolate Avocado Ice Cream
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Sugar Free Vegan Chocolate Avocado Ice Cream

This ice cream is so incredibly rich and indulgent, and it's sugar-free too! Made with coconut milk, cacao, avocados and Hermesetas sweetener, it's a guilt-free treat when that chocolate craving hits.
Prep Time5 mins
Cook Time5 mins
Total Time2 hrs 10 mins
Servings: 6 servings
Author: Elizabeth


  • 600 ml full fat coconut milk
  • 1 tbsp arrowroot powder
  • 75 grams cocoa powder
  • 20 grams Hermesetas granulated sweetener
  • 1 large avocado (or two small)
  • 0.5 tsp vanilla extract
  • 1 pinch sea salt
  • 1.5 tsp vodka (optional)
  • 1 tbsp cacao nibs


  • Dissolve the arrowroot powder in 80 ml of the coconut milk. Set aside.
  • Place the remaining coconut milk, cocoa powder and Hermesetas granulated sweetener in a medium sized saucepan and whisk to combine. Turn the heat up to medium, and stir constantly until it begins to bubble.
  • Whisk in the dissolved arrowroot powder and continue to stir until the mixture thickens into a rich chocolate custard consistency.
  • Pour into a jug and refridgerate, covered, for at least two hours to chill.
  • When chilled, place the mixture in a blender along with the avocado, vanilla, sea salt and alcohol, if using. Blend until smooth.
  • Pour into an ice cream maker and churn until frozen, adding the cacao nibs in towards the end.
  • Serve immediately or spoon into a freezerproof container and freeze until needed. Allow to soften for 20 minutes or so before serving, if freezing for later.