No-churn Chocolate Avocado Ice-cream


  • 3/4 cup whipping cream
  • 3/4 cup coconut cream
  • 2 ripe avocados
  • 1/3 cup cocoa powder
  • 1/2 cup icing sugar
  • 1 tbsp honey
  • 1 tbsp coconut oil, melted
  • 1/4 cup + 1 tbsp The Chocolate Bar HOT COCOA (Chai tea or Peppermint)


  • Add the whipping cream, coconut cream, avocados. icing sugar, honey, coconut oil, and 1 tbsp of The Chocolate Bar HOT COCOA chips to a food processor
  • Blitz until you get a smooth consistency being careful not to over-mix or the mixture may split (OK to have pieces of avocado)
  • Place the mixture into a bowl and freeze for 1 hour
  • Stir 1/4 cup The Chocolate Bar HOT COCOA chips into the mixture and freeze again. Mix every 30 minutes for the next 2 hours to attain a smooth consistency. Freeze until set.
  • Allow 20 minutes for the ice cream to soften before serving


(For an extra chocolatey treat, top your ice-cream with a chocolate shell. Recipe makes enough for 3 servings). 

For the chocolate shell:

  • Melt 1/4 cup The Chocolate Bar baking sticks in a microwave for 30 second intervals until smooth
  • Mix in 1 heaped tbsp of coconut oil and mix until the oil is melted (Reheat for 10 seconds in the microwave if the oil needs to be melted again).
  • Drizzle your chocolate sauce over your ice cream, or dip a cone into it and watch an amazing chocolate shell form over your ice cream


  • Onn the Way
  • Zuchinni
  • Carrefour
  • ShopRite
  • Karen Provision Stores
  • The Corner shop
  • Greenspoon
  • Kalimoni Greens
  • Couch Potato
  • Valley vegetable market
  • Fruity fruits
  • Field Fresh