Homemade Chocolate Fudge Ice Cream

Homemade Chocolate Fudge Ice Cream | Get Inspired Everyday!

Homemade Chocolate Fudge Ice Cream | Get Inspired Everyday!

My obsession with coconut ice cream started when we were living in Calgary, AB where it was sold for upwards of $13 per pint – whew! Even though I’d become more accustomed to the high cost of living, that was still pushing me too far! Instead, I started making coconut ice cream at home, and we’ve never looked back.

Even though it only costs $5.50 a pint here in Montana, that’s still quite a bit when I can make it at home for less than half the price. So…money savings vs. convenience – although the money savings should be enough for me, what seals the deal is how easy this is to make. So easy in fact, that we always have homemade ice cream in the freezer even at the busiest of times!

Homemade Chocolate Fudge Ice Cream | Get Inspired Everyday! Homemade Chocolate Fudge Ice Cream | Get Inspired Everyday!

Homemade Chocolate Fudge Ice Cream | Get Inspired Everyday! Homemade Chocolate Fudge Ice Cream | Get Inspired Everyday!

For the ice cream base, place all the ingredients in a blender and blend until smooth, you may need to use the tamper to keep the mixture moving. Each ice cream maker is a bit different, so freeze according to your manufacturer instructions. You’ll know the ice cream is done when it stands up on a spoon and clings to it. If it runs right off, it’s not quite ready. Once it looks like soft serve, remove it from the machine and place it in the freezer to harden a bit more.

The ice cream in the pictures is soft serve, right out of the machine. Homemade ice cream is almost always harder right out of the freezer than store bought, because it doesn’t have any preservatives, and home freezers are usually colder. If your ice cream is frozen solid in the freezer, place it in the refrigerator to soften for 20-30 minutes before serving.

Homemade Chocolate Fudge Ice Cream | Get Inspired Everyday!

Homemade Chocolate Fudge Ice Cream | Get Inspired Everyday!

I’ve tested several chocolate ice creams throughout the search for a good one, (you see the trials I go through…). But… it wasn’t until I added the avocado that things got truly interesting. Something about my coconut milk only versions went a bit icy in the freezer after a few days. It was when my husband asked for his favorite Coconut Lime Ice Cream that it finally hit me – avocado is what makes that ice cream so decadent, and it would be perfect for chocolate ice cream as well. Sure enough – it’s incredibly creamy!

If you’re looking for more dairy free ice creams, I wrote a whole book with all the favorites called Inspired Ice Creams! There’s 32 recipes + 143 variations which = 175 total frozen treats!

Inspired Ice Creams | Get Inspired Everyday!

Homemade Chocolate Fudge Ice Cream | Get Inspired Everyday!

Homemade Chocolate Fudge Ice Cream

  • Author: Get Inspired Everyday!
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: makes 1 quart 1x


  • 113.5 ounce can coconut milk (not light)
  • 1 avocado, peeled and pitted yielding 4.5 ounces
  • 1/2 cup cocoa powder, (Dagoba brand)
  • 1/2 cup maple syrup, Grade A for lightest flavor
  • 1 Tablespoon vanilla extract
  • 1/2 cup water
  • Fudge Sauce:
  • 4 Tablespoons maple syrup, Grade A
  • 2 Tablespoons cocoa powder


  1. Place all the ingredients in a blender and blend until smooth.
  2. Chill the ice cream base in the refrigerator for a 2 hours before freezing.
  3. Freeze the ice cream according to the manufacturer’s instructions for your machine.
  4. The easiest way to tell if the ice cream is done, is when it stands up on a spoon instead of sliding right off.
  5. After the ice cream’s done, remove it from the machine and serve immediately or freeze for a harder texture.
  6. The fudge sauce is optional, but I highly recommend adding it.
  7. Using a flat bottom whisk, whisk together the maple syrup and cocoa powder until smooth. I like to store my fudge sauce in a squeeze bottle in the refrigerator. It will keep for at least 1 month.


Freezing the ice cream usually takes about 20 minutes.


34 Comments on “Homemade Chocolate Fudge Ice Cream”

  1. Kari

    Hi Kari, wondering if you figured out a way to make the coconut ice cream base that eliminates the icy texture? Since the coconut lime ice cream with avocado came out perfectly, I’m ready to try other flavors (maybe not green though)! Is avocado the only fruit you’ve found to create that creaminess?

    1. Kari

      I’m so glad you liked the coconut lime ice cream, I’m actually making a batch of it tonight because it’s my husband’s favorite and his birthday is coming up! So far with my dairy free ice creams, the ones with avocado always seem to have a superior creamy texture, but I did do a Pumpkin Spice Ice Cream that had arrowroot as a thickener and it turned out nice and creamy as well.

  2. Kari

    i was just wondering if this would work with homemade coconut milk. I find bought coconut milk to be a grey sludge

    1. Kari

      I think homemade coconut milk would work, but I’m thinking you might need to make it twice as thick as you’d usually make it to mimic the same thickness as the canned variety. With ice cream it’s really important to have a good amount of fat in it, the homemade coconut milks I’ve made have been way too watery for ice cream, but if you made a coconut cream of sorts that should work! I hope it turns out, and be sure to let me know if you have anymore questions!

  3. Kari

    What a great idea to add the avocado. You’re a cooking genius. I will have to try this as my coconut milk ice cream comes out a bit icy too.

    1. Kari

      The avocado really does add to a smoother texture that I think you’ll like! I’m working on a coconut ice cream base that’s cooked with a thickener because I think it might reduce the icy-ness that coconut ice cream gets as it sits in the freezer! Let me know how the recipe goes for you!

  4. Kari

    Dealing w a diabetic family member. So we use birch based (non GMO) Xylitol. Or liquid Stevia. I am afraid the Stevia would kill the flavor. Not a big fan of stevia. I know Xylitol is very granular, and works best if you melt it on low heat before using it. Any suggestions for how to adapt this recipe for Xylitol? Refuse to use aspartame or other artificial sweeteners, they are poisons.

    1. Kari

      I don’t have any experience with Xylitol, but I agree with you that Stevia might be overwhelming. My best guess would be to try melting the Xylitol like you mentioned, maybe adding 1/4 cup water to make a kind of syrup. Add your sweetener to the ice cream base – starting with a small amount and working up because you can always add more sweet to taste but you can’t take it back out! 🙂 Let me know how it goes, I’d love to know if this ends up working out! 🙂

  5. Kari

    hi happy when i came across ur blog…. chocolate recipes are tempting…. Is there any alternative for avacado and maple syrup, as we dont get it here….

    1. Kari

      I’m not sure if substituting for the avocado and maple syrup would work, but I would try scooping the cream from the top of 2 additional cans of coconut milk (reserve the water for another use) and using whatever sweetener you have available – honey or agave should work if you have either of those! Let me know if you have anymore questions! 🙂

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