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Avocado Ice Cream

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Avocado Ice Cream. This avocado ice cream is a very easy healthy homemade ice cream that's vegan, paleo-friendly and absolutely tasty. Creamy, smooth and ultra rich with no ice cream maker.

  • Author: Yumna Jawad
  • Posted:

Avocado Ice Cream

If you’re looking for a homemade easy vegan dessert, you need to try avocado ice cream. I know what you’re thinking, avocados and ice cream together? But it totally works, just like you can add avocados to smoothies. Avocados have a smooth and naturally creamy texture makes it such a perfect candidate to throw in smoothies, mousses and even ice cream. And the best part is you don’t need an ice cream maker to whip up this vegan treat!

This avocado ice cream is a very easy healthy homemade ice cream that's vegan, paleo-friendly and absolutely tasty. Check out my simple recipe to make a creamy, smooth and ultra rich avocado ice cream with no ice cream maker. There's also a step-by-step video recipe and guidelines to customize the recipe to your taste!

This type of vegan ice cream was a new trend started a few years ago and I was always skeptical. But then I tried it at a vegan ice cream store in Boston, and wow. Just wow! I had to figure out how to make my own avocado ice cream!

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How to make avocado ice cream

There are some simple versions of this recipe that basically use avocados, heavy cream, sugar and lemon juice (to prevent the avocados from browning). My version is pretty similar to the general ones, but I also add bananas for some sweetness and I used canned coconut milk to make this vegan and paleo friendly.

You’ll need 2 ripe avocados to start along with fresh mint leaves and a couple tablespoons of lemon juice.

Plate of ripe avocados cut into quarters, with half a lemon and mint leaves

Next, add those ingredients all together along with canned coconut milk, a ripe banana and maple syrup to sweeten it. When you blend it, it will look like a super thick vibrant green smoothie, and that’s exactly what we’re looking for!

Top view of blender with avocados, coconut milk, mint leaves, maple syrup, lemon juice and bananas underneath - the making of avocado ice cream

When the mixture is smooth and consistent, transfer it form the blender to a loaf pan, and freeze for 4 hours. And then you’ve got homemade avocado ice cream! The waiting part is the hard part.

Avocado ice cream after being blended and poured into a loaf pan - ready for the freezer

There may be some discoloration on the top after you freeze the avocado ice cream, but a tightly wrapped plastic touching the ice cream will usually help eliminate that problem.

Avocado ice cream variations

  • Don’t like mint? Leave it out!
  • Want to make this into a mint chocolate chip ice cream? Double the amount of mint leaves and fold in chocolate chips in the end!
  • Craving some chocolatey? Add 2 tablespoons of cacao powder to the recipe to make Chocolate Avocado Ice Cream.
  • Want to add a citrus flavor to it? Blend 1 tablespoon of lemon zest or orange zest, or combination of the two into the blender.
  • Love nuts? Chop them finely and fold them in right before freezing. I love adding pistachios or almonds to this.
This avocado ice cream is a very easy healthy homemade ice cream that's vegan, paleo-friendly and absolutely tasty. Check out my simple recipe to make a creamy, smooth and ultra rich avocado ice cream with no ice cream maker. There's also a step-by-step video recipe and guidelines to customize the recipe to your taste!

If you’e never made ice cream before and you don’t have an ice cream maker, don’t be intimidated. All you need is a good blender, super ripe avocados and a few other basic pantry items.

If you’ve tried this healthy-ish feel good Avocado Ice Cream recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

For more vegan desserts:

4.07 from 32 votes
This avocado ice cream is a very easy healthy homemade ice cream that's vegan, paleo-friendly and absolutely tasty. Check out my simple recipe to make a creamy, smooth and ultra rich avocado ice cream with no ice cream maker. There's also a step-by-step video recipe and guidelines to customize the recipe to your taste!
Avocado Ice Cream
Prep Time
5 mins
Total Time
5 mins
 

Avocado Ice Cream. This avocado ice cream is a very easy healthy homemade ice cream that's vegan, paleo-friendly and absolutely tasty. Creamy, smooth and ultra rich with no ice cream maker.

Course: Dessert
Cuisine: American
Keyword: Avocado Ice Cream, Homemade Ice Cream
Servings: 6 servings
Calories: 292 kcal
Author: Yumna Jawad
Ingredients
  • 1 14- ounce can full-fat coconut milk refrigerated overnight
  • 2 ripe avocados halved, pitted and peeled
  • 1 ripe banana
  • 3 tablespoon maple syrup
  • 2 tablespoon lemon juice
  • 4-5 large mint leaves
Instructions
  1. Chill a loaf pan in the refrigerator for at about 30 minutes.
  2. In a high-speed blender, add the peeled and pitted avocados. Scoop out the solid part of the coconut milk into a blender and save the liquid part to use in another recipe (like a smoothie). Add the banana, maple syrup, lemon juice and mint leaves. Blend until smooth and creamy.
  3. Pour the mixture into the chilled loaf pan and use the back of a spoon to distribute evenly. Place in the freezer for at least 4 hours or overnight.
  4. For best results, let soften for 10-15 minutes at room temperature before serving.

Recipe Video

Recipe Notes

 

  • For best results, eat the ice cream within 48 hours
  • To minimize browning, make sure to place a plastic wrap tightly over the ice cream, so that it is touching the ice cream, right before you freeze it
  • Store any leftovers in the loaf pan or an airtight container in the freezer
Nutrition Facts
Avocado Ice Cream
Amount Per Serving (1 bowl)
Calories 292 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 14g 70%
Sodium 15mg 1%
Potassium 573mg 16%
Total Carbohydrates 19g 6%
Dietary Fiber 5g 20%
Sugars 8g
Protein 3g 6%
Vitamin A 2.8%
Vitamin C 13.7%
Calcium 3.2%
Iron 15.5%
* Percent Daily Values are based on a 2000 calorie diet.

Comments

  • Reply
    Elizabeth
    March 12, 2019 at 5:38 pm

    Hi 😊 could I use already frozen avocado for this, or would it mess up the consistency?

    • Reply
      Yumna Jawad
      March 15, 2019 at 6:04 pm

      Hi there, I actually haven’t tried that, but I think it might work! Let me know if you try it!

  • Reply
    Amber
    March 3, 2019 at 11:17 pm

    I made this recipe over the weekend. I found that the coconut milk didn’t really “solidify.” It came out of the fridge the consistency of normal dairy cream. Am I doing something wrong?

    It was extremely delicious but the end result was really frozen and not the soft consistency of ice cream. Any advice would be welcomed. 🙂

  • Reply
    Avocado lover
    March 2, 2019 at 10:04 am

    Yum yum 🍦🥑

  • Reply
    Jeannette Sell
    February 17, 2019 at 2:25 am

    I made avocado ice cream tonight, and it was absolutely lovely. Thank you for your recipe. YUMMMMY!!!!

    • Reply
      Yumna Jawad
      February 17, 2019 at 8:45 pm

      So happy to hear that! Thanks for sharing! 🙂

  • Reply
    Ade Olumide
    January 6, 2019 at 6:31 pm

    Thanks so much for sharing this recipe. I tried it out yesterday. It was awesome. I switched out maple syrup for blue agave, and used almond milk instead of coconut milk. Just my preference. Added walnuts & almonds to my bowl of ice-cream. Thanks again. 👍🏾

    • Reply
      Yumna Jawad
      January 6, 2019 at 8:28 pm

      Love those easy substitutes and so glad you enjoyed the recipe! Thanks for sharing :)))

  • Reply
    Violet
    September 29, 2018 at 1:19 pm

    Never mind, just saw the message about the left over coconut water.

    • Reply
      Yumna Jawad
      September 30, 2018 at 11:14 am

      Awesome! Hope you enjoyed the recipe 🙂

  • Reply
    Violet
    September 29, 2018 at 1:17 pm

    Hello, I’m looking at this recipe and it looks like you have separated the coconut milk fat from the watery part. Am I correct? I’m asking because after I took out my coconut cream from the refrigerator I didn’t know what to do with the water part. Thanks for your reply.

    • Reply
      travellingchef
      December 29, 2018 at 7:48 pm

      If you read the recipe, it states drain the thick white part and use it for making the ice cream. Use the water for another recipe or drink as is.

      ‘nuf sed. plamuk aka travellingchef

  • Reply
    Kristina
    June 19, 2018 at 2:28 pm

    Is it possible to use a can of light coconut milk instead of the full-fat?

    • Reply
      Yumna Jawad
      June 19, 2018 at 7:14 pm

      I think it might work, but I’ve never tried it! Give it a try and worse case you have a smoothie bowl! 🙂

    • Reply
      Noelani
      December 31, 2018 at 12:18 pm

      No, lite coco milk is just regular coco milk with more water in it. More water = icier ice cream

  • Reply
    Audrey
    June 10, 2018 at 11:10 am

    Definitely creamy & delicious. And ya the hard part is the waiting part.

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