Vegan Chocolate Dipped Coconut Avocado Ice Cream Bars. These are SO GOOD. And they are made with just a few ingredients.
I promised my friend Nick from Rincon Tropics that I would come up with an avocado ice cream recipe that was better than what we have had at the Avocado Festival in Carpinteria, Ca. in the past.
I grew up in Santa Barbara and went to the avo fest many many times and enjoyed all the things to eat except for the ice cream. Their ice cream was awful. But I believe that I came up with something really really good with these avocado ice cream bars.
I know I could have just made the ice cream base, chilled, and churned it but I wanted to go one step further and make into ice cream bars. And then I knew I had to make them chocolate dipped too. Because homemade “magic shell” is amazing and goes so well with the avocado ice cream.
How do you make avocado ice cream?
The key to good avocado ice cream is more of a creamy ice cream with a hint of avocado, not frozen avocado with a hint of sweetness.
Avocado is a pretty mild flavor but using it in sweet applications such as ice cream, breads or muffins, you definitely need a balance of the avocado and sweetness.
A hit of something acidic such as lemon or lime also helps, plus a pinch of salt to balance out all the flavors.
What ingredients are in avocado ice cream?
Avocados – You can use Haas or Macarthur. I use one and a half cups of avocado – mashed into a measuring cup or weighed out to 345 grams
Coconut whipping cream – I used Nature’s Charm coconut whipping cream. I love the consistency, and flavor. I don’t chill it before using in this recipe.
Sweetened Coconut Condensed Milk – This is where the sweetness comes from for these ice cream bars. I love the coconut products from Nature’s Charm. You can find these online as well as any well stocked grocery stores. I have found it at Whole Foods, Sprouts, international markets.
Lime Juice – with anything sweet you need some acid to balance the flavors. Lime juice works perfectly here
Vanilla extract – I always use vanilla in everything I make that is sweet from ice cream to cakes to muffins and more. Just a little bit is used here.
Salt – I use just a pinch of diamond Kosher salt. Salt balances out the flavor and you should always have a little sat with anything sweet.
70% dark chocolate – I used non-dairy 70% dark chocolate along with coconut oil for the chocolate coating. Use any percentage of chocolate you like, check the label to make sure it is non-dairy if keeping this recipe fully vegan.
For this avocado ice cream recipe I add everything to a blender and blend until really smooth. I have a Vitamix which gets every small bit blended in really well. You can also use a food processor, you just want to get it super smooth, no chunks of avocado at all.
From here you want to chill the base well before freezing. This helps thicken the mixture. You can also choose to churn in an ice cream make and just serve as is or pour into the ice cream molds to make these ice cream bars. I use a silicone popsicle mold that are really easy to use.
The molds I have make three bars in a row and they come in a pack of two for six bars at once. I bought a few sets so I could make more ice cream bars or popsicles at once. Easier than waiting for some to freeze, unmold, wash then freeze again.
You can serve the ice cream bars as is since they are so good on their own or be extra like I like to be and dip in tempered chocolate.
How do you temper chocolate?
Tempering chocolate is really easy and going that extra step results in a really nice smooth chocolate coating with a pretty shine to it.
To temper chocolate all you need is a double boiler or a bowl set over a pan of simmering water and a candy thermometer. Temperature is key to getting tempered chocolate.
You melt the chocolate with coconut oil while stirring and heat to 115 Deg F (46 Deg C) then remove from heat. Keep stirring to melt all the chocolate and then cool to 85 Deg F (29 Deg C). Turn the heat back on the pan and bring the water back to simmering and then place the bowl of chocolate back on top, and heat until it reaches 91 Deg F( 32 Deg C).
Transfer to a cup or jar deep enough to dip the bars into then working quickly dip all the ice cream bars.
Instead of fully dipping in chocolate like I did for my passion fruit ice cream bars I went with a half dip at an angle to show off the color of the avocado ice cream.
Once these are dipped I place on a wax paper lined baking sheet and freeze until set. Because of the coconut oil mixed with the chocolate it sets up really fast once in contact with anything frozen.
A few more notes about these vegan chocolate dipped coconut avocado ice cream bars recipe first:
- This is a relatively easy recipe to make – blend, chill, freeze in molds, release from molds, make tempered chocolate (if you choose to dip them) then freeze again. The majority of the recipe is hands off while waiting for the ice cream bars to freeze
- You can use any ice cream bar molds you like. The ones I use hold 1/3 cup of ice cream base.
- You can choose to just churn the ice cream in an ice cream maker and then drizzle the chocolate coating over the top, that would be really good too. I like using an ice cream maker to churn ice cream since the texture comes out similar to commercial ice cream. I personally have never had good luck with no-churn ice cream. If you have, go for it.
- I have only tested this recipe with the coconut cream and coconut condensed milk. I really like the flavor of the coconut with the avocado. If you want to go with traditional dairy products keep in mind they might not have the same result or taste.
- The ice cream bars keep well in the freezer wrapped in wax paper then in a resealable freezer bag.
For the avocado ice cream:
- 1 1/2 cups ripe avocado (from 1 large Macarthur avocado or 2-3 Haas avocados) (345g)
- 1 can of Nature’s Charm coconut whipping cream (400 ml)
- 1 can of Nature’s Charm sweetened coconut condensed milk (320g)
- 3 Tablespoons fresh lime juice - from 1-2 limes
- 1 teaspoon vanilla extract
- 1/4 teaspoon diamond Kosher salt
For the tempered chocolate:
- 350 grams chopped 70% dark chocolate
- 70 grams coconut oil
Make the ice cream base:
Cut the avocados in half, remove the pits and scoop out into a measuring cup mashing until you get one and a half cups. You can also weight out the avocado in a bowl set on a food scale.
Add all the ingredients to a blender and blend until very smooth. Transfer to a container with a lid and chill for at least an hour.
To make the bars, set out your popsicle or ice cream bar molds and fill. Mine hold 1/3 cup of ice cream base each.
Freeze in the molds until completely frozen 4-6 hours.
Unmold the ice cream bars and set on a baking sheet lined with wax paper. Keep in the freezer until ready to dip in chocolate.
Make the tempered chocolate -
Heat a pan of simmering water over a stove top burner, set a bowl over it making sure its not touching the water. Add the chopped chocolate and coconut oil and stir until melted while checking the temperature with a candy thermometer. Once the chocolate reaches 115 Deg F remove from the heat, stirring until the chocolate is fully melted. Cool to 85 Deg F. Bring the pan of water back to a simmer then heat the chocolate to 91 Deg F.
Transfer the tempered chocolate to a large cup or deep jar and quickly dip the ice cream bars one at a time. Placing back on the wax paper lined baking sheet after each is dipped then place back in the freezer to freeze the chocolate and refreeze the bars if they start to melt while out of the freezer. You will have leftover chocolate, keep in an airtight container or jar with a lid and reuse for drizzling over ice cream at a later date.
Once they are all dipped and frozen they are ready to eat!
You can wrap each bar in wax paper and keep in an airtight container or resealable freezer bag. These keep well up to three months.
If it’s your first time making this recipe then make sure you read all of the information in the main post as it includes lots of additional tips, as well as the answers to some common questions.
If you have any further questions then do let me know in the comments and or email me [email protected] and I’ll do my best to help.
If you choose to make substitutions to the recipe that I have not tested yet please do so at your own risk, if they are successful I would love to hear about it and will add to my recipe notes for other readers to try as well.
Let me know if you make these! I love to head from readers and getting feedback on my recipes and if any substitutions made work or not.