Avocado Ice Cream

5 from 819 votes

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.

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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!

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.

Watch this video to learn how to make avocado ice cream.

Tips for making avocado nice cream

  • Make sure to cut the bananas before freezing them. This makes it much easier for the blender or food processor to break down and churn the bananas quickly before it turns into a smoothie.
  • Freeze the 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.

For more vegan desserts:

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.

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’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!

Avocado Ice Cream

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.
5 from 819 votes
Servings 6 servings
Course Dessert
Calories 293
Prep Time 5 minutes
Total Time 5 minutes



  • 1 14- ounce can full-fat coconut milk refrigerated overnight
  • 2 ripe avocados halved, pitted and peeled
  • 1 ripe banana cut, and frozen
  • 3 tablespoon maple syrup
  • 2 tablespoon lemon juice
  • 4-5 large mint leaves


  • 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.


  • 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


Calories: 293kcal, Carbohydrates: 19g, Protein: 3g, Fat: 25g, Saturated Fat: 15g, Sodium: 15mg, Potassium: 574mg, Fiber: 5g, Sugar: 9g, Vitamin A: 140IU, Vitamin C: 11.3mg, Calcium: 32mg, Iron: 2.8mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Dessert

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Recipe Rating


  1. Wow that’s an awesome icecream , I have been avoiding icecream because high in fat and sugar and I have heart problems . Now I am going to buy an icecream maker.

  2. It's a great flavour, and I was inspired by exotic chocolate that has chilli and sea salt flavours. My husband who isn't a big fan of chilli in its direct firm actually really enjoyed it and asked for a second helping of 2 more scoops :) says:

    It’s a tongue tickling flavour inspired by the exotic chocolates that tantalize taste buds.
    I thought to myself, if there can be Chilli & Sea salt in chocolate, why not in icecream, especially when the fruit is Guava 🙂

    Have to tell you this – my husband isn’t particularly a fan of chillies ( green or red) , but after eating the first serving, he asked for a second one and that too with 2 scoops in the bowl 😀 enough said!

  3. Used this recipe with minor alterations to make Honey Guava wih Chilli and Himalayan pink salt icecream.
    Guava slices sprinkled with salt & red chilli powder is a mouthwatering way to eat the fruit in India, and this prevents cough too in people who are sensitive to the fruit’s goodness.

    I am yet to taste the icecream but am sure it will be absolutely delicious 😋
    Again I noticed that no ice crystals form when wrapped in plastic, and this winner of a recipe needs no icecream churning machine either.

    Thank you Jumna👍

    Wish there was an option to post pic of the dish too.

    1. That sounds like such a unique flavor combo! Let me know what you think once you do try it! You can join my Facebook group (Feel Good Foodies: A Community!) and share the photos with me there!

  4. I tried this recipe,and also used the same for Mango icecream. Liked Mango better.
    Yummy 😋…mango was a little sweeter because I had added some sugar to the puree.

    Have decided to make this my ‘go to’ recipe for all icecream henceforth. Totally amazed at how coconut milk cream and frozen banana can create such magic.
    Thanks for such a great recipe. Am sharing it with friends who love cooking too.

    I didn’t notice ice crystals at all and I credit the plastic wrap for it. Again, a tip that I learnt here.

  5. Okay if you like shaved ice; recipe says to let it soften for 10-15 minutes, but even 30 minutes isn’t long enough. Nice flavor, but I won’t be making this again. Thanks anyway.

    1. I’m glad to hear you enjoyed the flavor! If you do decide to make it again, try to scoop the ice cream from the food processor bowl to the ice cream container as quickly as possible because fast freezing help minimize ice crystals.

    2. Peel and Freeze the avocado and banana first. Then Blend the ingredients together and eat immediately as soft serve. That’s for the win! 😉

  6. If one does not enjoy the flavor of coconut, what alternatives to the coconut milk would you suggest? I tried to find that info in the article but didn’t see any suggestions. Thanks!

        1. Hi Phillip, I have not made this recipe using heavy cream, so I am not really sure. I would think a 1:1 would work, but you may have to do some testing to get it just right.

  7. “2 ripe avocados” – Can you please write down how much avocado do you need in grams? some are huge…

    Thank you

  8. I have Vitamix and a ice cream maker. It will improve the recipe if I will add it to the ice cream maker after I blend it all in the vitamix?


      1. Hi good day.
        Already made the avocado ice cream using condense milk, banana, and lemon juice. It’s so delicious and my customers really love it.
        Thank you so much for this recipe.

  9. Can I substitute the coconut milk with yoghurt or heavy cream? Though the heavy cream consistency would not be solid if refrigerated though.

    1. I’ve never tried those substitutes so it’s hard to know if they will create a creamy consistency. I feel like they would become ice crystals.

  10. Delicious. I made a second batch blending in a couple of scoops of protein powder for an after workout treat and it was great.

    1. It’s best to use canned coconut milk since it’s thicker. But feel free to try it with another milk. It may just end up being more icy though.

  11. Sounds good! I think I might use date paste instead of maple syrup, just so it is entirely free from added sugars. I will add some cacao powder and omit the mint. Thanks for sharing! I know you say you don’t need to use an ice cream maker, but since I already have one, do you think it would help? I only have one avocado, so I think I’ll add an extra banana.

    1. Those sound like good substitutions. And I do think the ice cream maker will help actually! Let me know how it turns out 🙂

  12. I can’t have coconut. Do you think I could sub with soaked cashews blended in water? If so, what proportions do you think I should try? Thanks!

    1. Hi there, I’ve never tried it with soaked cashews and I think it wouldn’t give you the ice cream consistency. I would recommend more frozen bananas instead. I hope that helps.

  13. Hi what can I use instead of the banana as I do not like them, as I dont like anything with a banana taste.

  14. Have you made any of your ice cream recipes using an ice cream maker/freezer? Is there any reason I should not try it?

  15. I’m not personally a coconut fan, so for me the coconut was overpowering and it tasted far too sweet for me. But all in all, it was really nice being able to make a treat without having to buy 50 special items

  16. Can’t wait to try this with dark chocolate chips and, since I don’t have maple syrup right now, erythritol as a sweetener. Also, don’t have mint, so probably will use a few drops peppermint oil. Hope it turns out alright despite my desperate tweaks ?

    1. It might work, but I haven’t tested it. I recommend the solid part of the canned coconut milk because it will give this a more creamy consistency and make it easier to scoop instead of becoming icy from the liquid almond milk. Hope that helps!

  17. Can I use condensed milk to sweetened my ice cream instead of banana and maple syrup ,— as you put in your avocado ice cream ! Can I put 1 tbsp of lemon juice , instead of 1 tsp — to prevent browning on top of my ice cream ? Is it too sour for my avocado ice cream , if I put 1 tbsp ?

    1. I haven’t tried these substitutions but it seems that it should work. Just make sure the consistency is like a really thick smoothie before your freeze it and not liquid. Also, be sure to taste it before you freeze it and you can see if it’s too sour and adjust with the sweetener. Let me know how it goes!

    1. Hi there, totally understand what mean! But if you divide the whole recipe in 6 that’s one serving. I’m not sure how to calculate the total grams, but I’ll try to figure it out and update it. Thank you!

  18. This looks exciting – going to try to make tomorrow for Father’s day! We have lemon juice from our trees frozen in ice cubes, and grow stevia, so I’m going to try mint leaves, stevia leaves, frozen over ripe bananas (1 over ripe banana=1/2-1c sugar anyway!) And baby chocolate chips. I may add Orgain protein powder based on their”nice cream”recipes to lower the sat-fat content a tad for old dad, but I love your videos and simple ingredient recipes I can MEMORIZE!! What a concept!! Add organic & nongmo and Paleo/vegan &I’m all about it – plus I can’t do dairy or chemicals and don’t like to have to hunt for 50 weird ingredients to make it pretend to taste like some over sweetened artificial yuck! Thank you for helping me in the way to making my dad goodies without feeling like I’m contributing to his poor health!

    1. Hi there! Hope you liked the recipe. And thanks so much for your sweet comment about my videos and recipes. I really appreciate that and I welcome any feedback you have after trying my recipes. Thank you so much! Hope you enjoyed Father’s Day with your dad!

  19. 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. 🙂

  20. 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!

  21. 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.

    1. 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

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