Banana Chocolate Avocado Ice Cream (Dairy Free)

I know I’m a little weird making ice cream when it’s  quite chilly outside. In fact, the cricket field next to our house this morning was all white, covered in frost. But I had a couple of avocados and some bananas about to go bad, and since ice cream is so easy to make, I figured why not.

In a previous ice cream recipe, I used avocados and they make the creamiest non-dairy ice cream I’ve had so far. I really like the texture they create and how little the flavour is really noticeable, especially when mixed with other fruit.



  • 2 ripe avocados
  • 2 ripe bananas
  • 2 cups of coconut milk
  • 3/4 cup raw honey
  • 1 teaspoon rose-water (optional)
  • 4 tablespoons cocoa powder


Place all ingredients in the blender and pulse until you have a smooth mixture. Put into your ice cream maker and follow the manufacturer’s instructions, or pour into a sealable freezer-proof container and freeze for at least 4 hours, stirring every hour or so to avoid the ice crystals from forming.



Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 3.16.14
    Mara said:

    I just made this today for my daughter’s birthday. It was delicious. Thank you.

    • 3.16.14
      The Saffron Girl said:

      Hi Mara,
      I’m happy to hear that you liked it! Happy birthday to your daughter! 😉 Debra xx

  2. 7.12.14
    Lisa said:

    About 1/2 teaspoon cinnamon and a pinch of chili powder puts the chocolate over the top! I got the idea from a chocolate pudding recipe I have made with avocados. I also added a bit of vanilla.

  3. 7.10.15
    Pcjae said:

    Sounds delicious! Canned coconut milk or from a carton?

    • 7.11.15
      The Saffron Girl said:

      I use canned or vacuum packed. But it’s your preference.

  4. 11.3.15
    Kelley said:

    Will it make a huge difference if I use raw honey or the regular “filtered” honey you buy at the grocery store…I cannot get raw honey at my local walmart and would have to trek to whole foods and pay considerably more to get raw honey so was wondering what kind of difference using the regular table honey would make?

    • 11.4.15
      The Saffron Girl said:

      Hi Kelley,

      I am assuming your concern is flavour? If that’s the case, it should make no significant difference in any recipe (although all honeys vary in flavour depending on where the bees pollinate). Nonetheless raw honey can vary greatly from filtered honey in texture and consistency, especially if it is or has crystallised. But even so it shouldn’t affect your recipe.

      However, if you’re referring to the health benefits, the difference is abismal. Please check this link:

      Hope that helps!
      Debra xx