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Learn how to make avocado ice cream that’s sweet, creamy, and needs just 4 ingredients. Ready in minutes and easy to customize!
Love unique ways to use avocado? Try my avocado cake, avocado chocolate mousse, and avocado brownies.
I love unconventional ingredients, especially in desserts. If you thought avocado was reserved for toast, think again. It’s perfect to be made into ice cream.
Now, to be fair, using avocados in desserts isn’t exactly a new concept. If you think about it, avocado is high in fat and creamy, similar to butter. It also has a very mild flavor, so it works beautifully in frozen desserts.
Table of Contents
Why I love this recipe
- Extra creamy. As you can imagine, avocado makes this ice cream silky smooth and adds a decadence that won’t go unnoticed.
- Everyone will love it. Even the diehard avocado haters in my family will finish a pint like it’s no big deal. Its subtle flavor is barely noticeable, but it adds an addictive creaminess everyone adores.
- Healthy. Avocados are rich in healthy fats and low in saturated fat, making them a healthy addition to any dessert. It’s a much better alternative to butter or cream.
- Made with or without an ice cream maker. I used an ice cream machine, but because I know that’s not accessible for everyone, I also included instructions for how to make it without one.
★★★★★ REVIEW
“great with only four ingredients and nice that it works, that it is coconut milk tested is appreciated, thank you!”– Sabrina
Ingredients needed
- Avocado. Firm but ripe avocados. I prefer Hass avocados, as they have a creamier texture. If you can’t find soft avocados, put the firm ones in a brown paper bag with a banana or apple, and they should ripen fairly quickly.
- Coconut milk. Full fat and canned coconut milk. Do not use coconut milk from a carton.
- Sugar. I used white sugar, but any sugar will work, including maple syrup and honey.
- Heavy cream. Measured in its chilled state.
- Fresh mint. Optional, but I think it compliments the avocado nicely.
How to make avocado ice cream
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Blend. In a high-speed blender or food processor, add all the ingredients and blend until completely smooth.
Step 2- Freeze. Transfer the ice cream base to a bowl, cover, and refrigerate for 3 hours.
Step 3- Churn. Place the chilled ice cream mixture into an ice cream maker and churn as per the manufacturer’s instructions.
Step 4- Serve. Let the frozen ice cream sit at room temperature for 15 minutes before serving.
How to make this without an ice cream maker
If you don’t have an ice cream maker, you can still enjoy light and creamy ice cream. Simply blend the ingredients as instructed and transfer the mixture to a loaf pan. Cover the pan and freeze, giving it a stir every 30 minutes until it reaches your desired texture.
Recipe tips and variations
- Strain the ice cream. If the ice cream isn’t perfectly smooth, run it through a sieve before freezing it to remove any chunks.
- Use chilled ingredients. Trust me, it drastically cuts down on the freezing time if you use cold ingredients.
- Mix the coconut milk. I’ve noticed that canned coconut milk tends to separate over time, so make sure to give it a good mix before blending.
- Make chocolate avocado ice cream. Fold in ¼ cup of cocoa powder into the blender.
- Add mix-ins, like chocolate chips, coconut flakes, or chopped nuts.
- Make vegan ice cream. Use vegan cream or double up on the canned coconut milk.
- Swap the avocado. When I don’t have enough avocados for this recipe, I’ll toss in a brown banana. It does change the taste, but it works!
- Adjust the sweetness. Give the ice cream a taste and add more sweetener if needed.
Storage instructions
To freeze: Store the extra ice cream in a freezer-safe airtight container for 2-3 weeks. Cover its surface with parchment paper to prevent crystals from forming.
Frequently Asked Questions
Ice cream made with avocado has a smooth, thick, creamy texture, and unless you add mix-ins, it has a very mild flavor compared to other ice creams.
Using avocado instead of butter cuts down on the saturated fats, while also adding a generous dose of fiber.
Technically, avocado-based ice cream is higher in healthy fats and fiber than traditional ice cream. That said, it should still be enjoyed in moderation.
More ice cream recipes to try
- Keto ice cream
- Oat milk ice cream
- Almond milk ice cream
- Coconut ice cream
- Rolled ice cream
- Matcha ice cream
- Superman ice cream
- Blender ice cream
Avocado Ice Cream
Ingredients
- 2 large avocados
- 1 1/2 cups canned coconut milk full fat
- 3/4 cup sugar or substitute
- 1 cup heavy cream
- 1 cup fresh mint optional
Instructions
- In a high speed blender, add all the ingredients and blend until completely smooth.
- Transfer into a bowl and refrigerate for 3 hours, to thicken and chill.
- Place the chilled avocado ice cream mixture into an ice cream maker and churn as per the instructions. Alternatively, you can transfer it into a freezer friendly container and place it in the freezer. Mix every 30 minutes, to ensure it doesn't ice up.
- Let the frozen ice cream sit at room temperature for 15 minutes, before serving.
Notes
Nutrition
Originally published June 2022, updated and republished April 2024
Healthy and good 100%
Thanks, Tidimalo!
Can I use condensed coconut or condensed oat milk as a substitute for the heavy cream to keep it dairy free?
You could try! It will be super sweet though, so I’d cut back on the sugar.
Can I use all heavy cream and leave the coconut milk out? Or replace it with Greek yogurt or Sour Cream?
I haven’t tried but you are welcome to experiment and see
Oh so good, just licking the spatula while scooping it into the glass loaf pan!! Just made this today, and I added 4 tbsp. cocoa powder to make it chocolate. I am trying to hide the fact, from my boyfriend, that this has avocados in it!! Here’s to hoping he likes it!
great with only four ingredients and nice that it works, that it is coconut milk tested is appreciated, thank you!
Looks Yummy. I have mentioned to Hidden Valley Ranch over the years about making Ranch Dressing Ice Cream but no one ever makes it.
HHAHAHAHAHAHA I’d eat it!
Please use this base to give us a pistachio ice cream recipe. I love the things you come up with. So good!
Ohh 🙂 Add some chopped pistachios and pistachio extract to it.
For the dairy-free audiences, what will you suggest as a substitute for Heavy Cream?
I haven’t tried anything, but you can experiment with plant based double cream or coconut cream and see what happens.