This healthy avocado ice cream is rich, silky, and surprisingly creamy. Try it once and you’ll be amazed at how few ingredients create such a decadent frozen dessert.
Homemade avocado ice cream recipe
This nondairy-friendly avocado ice cream can easily be made gluten-free, paleo, keto, and vegan depending on the ingredients you choose. It uses no eggs, no sweetened condensed milk, and no banana, so the final texture is clean and creamy while keeping the ingredient list short.
If you enjoy unique frozen treats and want something smooth, subtly sweet, and naturally green, this is a great recipe to try. The texture is indulgent and rich, and the mild avocado flavor blends beautifully with vanilla or cocoa.
Also try a dairy-free almond milk ice cream for another simple alternative
Step by step ice cream making video
Watch the avocado ice cream recipe video above
Avocado ice cream flavors
Chocolate: Add 3 tablespoons of unsweetened cocoa powder to the blended mixture for a deep chocolate avocado ice cream.
Mint Chocolate Chip: Stir in 1/4 teaspoon of pure peppermint extract before blending and fold in a handful of chocolate chips at the end.
Vanilla Bean: Replace the vanilla extract with 1/2 teaspoon vanilla bean paste or the seeds from half a vanilla bean pod for a more intense vanilla taste.
Coconut: Use canned full-fat coconut milk or coconut cream instead of heavy cream for coconut avocado ice cream. Top with shredded coconut for extra texture.
Chocolate Chip: Blend in 1/3 cup of regular or mini chocolate chips, or stir them in after blending for a classic mix-in.
Banana: For avocado nice cream, add one ripe banana to the blender. You can reduce the added sweetener and substitute dates if you prefer natural sugars.
Lime: Add 2 teaspoons of lime juice and an optional teaspoon of lime zest for a bright, citrusy variation often used in traditional avocado desserts.
Other ideas: Try a touch of instant coffee, or a spoonful of peanut butter or almond butter to create new flavor combinations.
What does avocado ice cream taste like?
This frozen dessert is thick and silky; many people find the flavor closer to vanilla than to raw avocado. If you know avocado is an ingredient you may notice a faint green, buttery note, but the predominant impression is a rich, creamy ice cream with a gentle, mellow flavor.
If you dislike avocado flavor outright, skip this recipe. However, adding cocoa, peppermint, lime, or vanilla will further mellow any avocado notes and deliver a more familiar ice cream profile.
To avoid any coconut flavor, choose heavy cream or a plant-based heavy whipping cream alternative instead of coconut milk.
Avocado ice cream origins
Using avocado in desserts is common in many parts of the world, including Brazil and several Asian countries. The author first discovered avocado ice cream for sale in the Philippines, where fruit-based desserts are popular.
Non-dairy commercial avocado ice creams have also appeared in specialty stores and boutiques, often in creative flavors like salted caramel, java chip, or lemon. Some upscale shops even serve avocado gelato inside the avocado shell for a dramatic presentation.
In this recipe, you can place a chocolate truffle or another small confection in the center of each avocado shell for a playful “pit” garnish.
Feeling adventurous? Try buffalo cauliflower wings for a savory contrast
Here are the ingredients you need
Minimal ingredients deliver maximum creaminess. For the basic, egg-free avocado ice cream you will need ripe avocados, a cup of canned full-fat coconut milk or heavy cream, a sweetener of your choice, and vanilla extract.
- The cream: Heavy cream gives a traditional texture. For a dairy-free option, use canned coconut cream or a vegan heavy whipping cream alternative.
- Sweetener options: Use granulated sugar, pure maple syrup, honey, agave, or sugar substitutes like erythritol. If using stevia, use an amount equivalent in sweetness to 1/4 cup of sugar.
- Avocados: Choose ripe avocados that yield slightly to gentle pressure but are not mushy. If they are not ripe, ripen them in a paper bag with a banana or apple.
Leftover coconut milk? Use it to make coconut ice cream or smoothies.
How to make the avocado dessert
Follow these simple steps for a smooth, scoopable avocado ice cream.
Ingredients
- 2 ripe avocados
- 1 cup canned full-fat coconut milk or heavy cream
- 1/4 cup sugar or sweetener of choice (adjust to taste)
- 1/2 teaspoon pure vanilla extract
- Optional: 1/4 teaspoon peppermint extract, cocoa powder, lime juice, chocolate chips, or other mix-ins
- Optional garnish: chocolate truffles to resemble avocado pits
Instructions
- Prepare an ice cream maker if using, freezing the bowl per the manufacturer’s instructions.
- Scoop the flesh from ripe avocados into a blender or food processor.
- Add the coconut milk or cream, sweetener, and vanilla. Blend until completely smooth. Taste and adjust sweetness or flavorings.
- For variations, add cocoa, peppermint, lime juice, or other flavorings before blending. Fold in chocolate chips or other mix-ins after blending if desired.
- Either churn the mixture in an ice cream maker according to the machine’s directions, or pour the mixture into a covered bowl and freeze for 1–2 hours until firm enough to scoop.
- If desired, serve the ice cream in hollowed avocado shells and press a chocolate truffle into the center for a playful presentation.
The ice cream is creamiest the day it’s made. Store leftovers in an airtight container in the freezer for up to a month; allow to thaw 20–30 minutes before scooping if it becomes too firm.
Easy Avocado Recipe Ideas
Chocolate Avocado Mousse — a creamy, nutritious dessert
Avocado Smoothie — a simple, green breakfast or snack
Healthy Chocolate Frosty — satisfies chocolate cravings with fewer ingredients
Avocado Salad — a fresh, savory option featuring ripe avocado
Tofu Scramble — a savory, protein-rich breakfast using avocado as a side
Avocado Mayo — a creamy, homemade spread
Avocado Brownies — an inventive way to add moisture and richness to baked goods