Place avocado and all ingredients in a blender or food processor (I used my nutribullet). It may take some stirring, but eventually it should blend together and become super smooth and creamy. Stir in chocolate chips.
Once all the ingredients are well blended, pour into a container and freeze, covered, for at least 4-6 hours, or until frozen solid. Once frozen, remove from freezer and let ice cream soften on the counter for a while before trying to scoop it. You could also zap in in the microwave for a few seconds until it’s scoopable.