Here’s a creamy and refreshing Avocado Ice Cream recipe that’s smooth, subtly sweet, and naturally luscious—perfect as a healthy-ish frozen treat with a tropical twist!
Avocado Ice Cream
Servings: 4–6
Time: 4–6 hours (including chilling and freezing)
Dairy-free option included
Ingredients
- 2 ripe avocados
- 1 cup whole milk (or coconut milk for dairy-free)
- 1 cup heavy cream (or full-fat coconut cream for dairy-free)
- 1/2 cup sweetened condensed milk (or 1/3 cup maple syrup for vegan option)
- 1/4 cup sugar (adjust to taste)
- 1 tbsp lime or lemon juice (to preserve color and add brightness)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Blend the Avocados
- Scoop the flesh from the avocados and place in a blender or food processor.
- Add the milk, cream, sweetened condensed milk or maple syrup, sugar, lime juice, vanilla, and a pinch of salt.
- Blend Until Smooth
- Blend on high until the mixture is ultra-smooth and creamy. Taste and adjust sweetness if needed.
- Chill the Base
- Pour the mixture into a bowl, cover, and chill in the refrigerator for 4–6 hours or overnight. This improves texture and flavor.
- Churn the Ice Cream
- Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–30 minutes).
- Freeze to Set
- Transfer to an airtight container and freeze for at least 4 hours or until firm.
- Serve
- Let it soften for a couple of minutes before scooping. Serve on its own or topped with toasted coconut flakes or fresh berries.
This Avocado Ice Cream is naturally rich and creamy thanks to the avocados, with a lovely pale green hue and a hint of citrus brightness. Would you like to try a version with matcha or mint added?
