Avocado Ice Cream
Updated May 21, 2026
Easy homemade avocado ice cream without a machine. Blend with coconut milk, frozen banana, lemon juice, and mint, then freeze. Dairy-free and simple.
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Avocado Ice cream is soo good!!
I started making this avocado ice cream after one too many times watching ripe avocados go from perfect to past it in a single day. Blending them with frozen banana, coconut milk, maple syrup, lemon juice, and fresh mint turned out to be the best use I found for them. My kids had no idea what was in it until after they finished their bowls.
This coconut avocado ice cream is also dairy-free and doesn’t need an ice cream maker. I keep a can of full-fat coconut milk in the back of the fridge most of the time now so it’s ready when I want to make this. The only slightly annoying part is the 10 to 15 minutes you have to let it sit before it’s soft enough to scoop, but that’s it.
Happy Cooking!
– Yumna
Avocado Ice Cream Ingredients
- Avocado: You’ll need ripe avocados for this recipe! Look for ones that are slightly darker in color and soft to the touch. You’ll want to remove the pits, and the skins before roughly chopping the avocados and tossing them into a blender. Underripe avocados will have a much harder time breaking down. Feel free to check out my avocado-cutting tips if you need some extra help.
- Coconut milk: Use a full-fat can, refrigerated overnight. The cold separates the solid cream from the liquid, and you only blend in the solid part, which is the thick white layer at the top of the can. Set the liquid aside for a smoothie or something else. If you skip chilling the can, too much liquid goes into the blender and the ice cream will freeze icy instead of smooth.
- Banana: Use a ripe banana that has been frozen. The riper it is, the more naturally sweet it will be. If you forgot to freeze it ahead of time, slice it first and lay the pieces on a plate in the freezer for about an hour before blending.
- Sweetener and flavor: Maple syrup, lemon juice, and fresh mint leaves. The lemon juice keeps the avocado from browning and balances out the richness of the coconut milk. If mint isn’t your thing, leave it out or swap it for ½ teaspoon of vanilla extract. If you don’t have maple syrup, honey works in the same amount.
How to Make Avocado Ice Cream
These photos walk through the two main steps for making this recipe. The full ingredient list and detailed instructions are in the recipe card below, or jump straight to the → Avocado Ice Cream Recipe
1. Blend All the Ingredients
Add the avocados, solid coconut cream, frozen banana, maple syrup, lemon juice, and mint to a high-speed blender. Run it until the mixture is completely smooth with no chunks left. If it sticks, stop and scrape down the sides before continuing.
2. Transfer to the Loaf Pan
Spoon the blended mixture into your chilled loaf pan and spread it evenly with the back of a spoon. Cover and freeze for at least 4 hours, or leave it overnight. When you’re ready to serve, give it 10 to 15 minutes at room temperature so it softens enough to scoop.
Full Avocado Ice Cream Recipe
Avocado Ice Cream Recipe
Video
Ingredients
- 1 14- ounce can full-fat coconut milk refrigerated overnight
- 2 avocados halved, pitted and peeled
- 1 ripe banana cut, and frozen
- 3 tablespoon maple syrup
- 2 tablespoon lemon juice
- 4-5 fresh mint
Instructions
- Chill a loaf pan in the refrigerator for at least 30 minutes or up to 24 hours.
- 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.
- 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.
- For best results, let soften for 10-15 minutes at room temperature before serving.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Make it mint chocolate chip ice cream. Double the amount of mint leaves and fold in chocolate chips in the end!
- Go for chocolate ice cream. Add 2 tablespoons of cacao powder to the recipe to make chocolate avocado ice cream.
- Add extra citrus flavor. Blend 1 tablespoon of lemon zest, orange zest, or both into your ice cream mixture.
Recipe Tips
- Freeze your ice cream container before adding ice cream to it. It’s hard to remember, but if you can do this for 24 hours before you add the ice cream mix to it, it will really help improve the consistency.
- Work quickly to transfer the ice cream. Try to scoop it from the food processor bowl to the ice cream container as quickly as possible. That’s because fast freezing help minimize ice crystals.
- Let it soften before you scoop. Pull it out of the freezer 10 to 15 minutes before serving. Going at it straight from the freezer is a fight you won’t win.
FAQS
This usually happens when too much liquid from the coconut milk gets blended in. Make sure you’re only using the solid cream that separates after the can has been refrigerated overnight. If the whole can went in without chilling first, the extra liquid is what causes the icy texture.
It just needs more time to soften. Let it sit at room temperature for 10 to 15 minutes and it should be easy to scoop through.
Comments
Hi Yumna! I don’t know where did I make mistake… but it didn’t turn out like your picture. I tried taking care of all the tips you provided, but it did not freeze like ice cream. I mean no creamy texture, rather it was just a frozen smoothie kind of texture. Watery. I used coconut cream. I’m so disappointed. Please help.
Oh no! Did you make sure to use full-fat canned coconut cream? And did you refrigerate it overnight before making your ice cream?
Beautiful
Thank you!
Can you use normal milk instead?
I haven’t tried it with another type of milk but it may become icy. You may have to experiment to see if it would work well!
What size of a banana should I use? I have used ones when mashed 1/2 cup and some mashed 1 cup. Thank you!
I would use a large banana. There’s a video for reference if you’d like to check it out!
This recipe is AMAZING. I substituted the coconut cream for a couple of tablespoons of coconut oil, and added a T of xylitol for extra sweetness. I’m used to my vegan ice cream attempts turning out poorly but this really hits the spot 🥲
Wow, thank you so much!! I’m so happy you loved the recipe, Lucy!
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