Avocado–Mint Chocolate Chip Ice Cream (Vegan + Gluten-Free)

3.0 (26 reviews)

Avocado–Mint Chocolate Chip Ice Cream (Vegan + Gluten-Free)



  • 1 can full-fat coconut milk, chilled
  • 3 large avocados, pitted
  • 1 tsp. lemon juice
  • Agave, to taste
  • Mint extract, to taste
  • 1/4 cup chocolate chips or 1/2 chocolate bar, shaved


  • Without shaking it, open the can of coconut milk and scoop the thickened part into a bowl. (Set aside the remaining coconut water and use for something else.) Using a hand mixer, whip until fluffy, then transfer to a 9-inch-by-9-inch glass dish.
  • In a food processor, add the avocados, lemon juice, agave, and mint extract. Blend until smooth.
  • Place the avocado mixture on top of the whipped coconut cream. Add the chocolate chips or chocolate shavings and combine.
  • Cover with plastic wrap, making sure that there is no air space between the ice cream and the plastic wrap. Freeze for at least 2 hours.

Makes 4 to 6 servings

Rated 3.0/5 based on 26 reviews

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind