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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!
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.
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!
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.
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:
- Almond Joy Ice Cream
- Peanut Butter Ice Cream Pie
- Cappuccino Ice Cream
- Avocado Chocolate Mousse
- Vegan Lemon Pudding
- 3-Ingredient Chia Pudding
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!
Avocado Ice Cream
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
- 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
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
I put all the ingredients together. It was so beautiful. However, when I froze the mixture, it’s not soft like ice cream, but very hard. It does taste great, but I can’t figure out what I did wrong.
Hi Shawn, did you use canned full-fat coconut milk and make sure to refrigerate it overnight?
I did use full fat coconut milk, but didn’t refrigerate it overnight. I missed that step. I’ll give that a go. It tasted fabulous, but I had to let it soften first.
I forgot to freeze the bananas so I will update with how it turned out. I used no sugar chocolate chips added in and before I froze it taste tested it and it was so yummy! Leave your coconut milk in the fridge for 2-3 days and the whole thing becomes a cream with no liquid.
So glad you loved the flavor, Lexie! I hope your ice cream turned out great!!
Could you like to convert coconut milk amount into grams/ ml?
Hi Lianesia, 14 ounces converts to 414 mL. I believe coconut milk cans come in a 400-milliliter size, I would use one of those for this recipe!
Ok, I made this and it was so good, even without the maple syrup. This is definitely now my favorite.
So glad you enjoyed the ice cream!
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.
Thank you!! That’s so exciting!
Is this keto friendly?
I don’t think so because the banana adds a bit of carbs to the recipe.
Has anyone tried chilling it in an ice cream maker?
I personally haven’t, but let me know if you do!
M husband isn’t particularly a fan of avocado in desserts but after eating the first serving, he asked for a second one and that too with 2 scoops in the bowl 😀 enough said!
That’s such a great way to describe it!
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.
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!
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.
Mango ice cream sounds amazing!! That’s incredible! Thank you!
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.
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.
Peel and Freeze the avocado and banana first. Then Blend the ingredients together and eat immediately as soft serve. That’s for the win! 😉
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!
You can use heavy cream.
If I want to use heavy cream instead of coconut milk, so how much to use?
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.
can i use date syrup instead?
I’m sure you could, but it may slightly affect the taste!
What can I use if I don’t have a loaf Pan?
Any other container (e.g. cake pan, casserole dish) should do!
looks really amazing
Thank you!
Should I use the thick part of the coconut cream? it’s not mentioned in the article
thank you
Yes! That’s best.
Thank you for sharing your recipe.
You’re welcome!
“2 ripe avocados” – Can you please write down how much avocado do you need in grams? some are huge…
Thank you
Good point! 300 grams would be great!
Thank you very much!
Looks great. Will try to make it. Thank you for sharing your recipe.
Hope you like it!
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?
Thanks
Yes, you’ll get a better texture that way but I don’t have an ice cream maker so I’ve never tried it.
Thank you
1 14- ounce? How much in gram or ml?
Thank you
About 425 ml
Thanks. So 1 can and I should use only the thick part…. 🙂
Yup!
This has been go to after dinner the past couple months. Love it.
Yay, so glad to hear you’re enjoying it!
I’m doing Keto so how ca. I use something other than a banana?
I’m not sure of exactly what’s allowed on keto that would work…sorry!
Is it ok to use condense milk instead of coconut milk?
Yup, that should work!
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.
Ice cream was great but banana really over power the avocado taste 🙁
Ohhh, good to know!
Can I substitute the coconut milk with yoghurt or heavy cream? Though the heavy cream consistency would not be solid if refrigerated though.
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.
Delicious. I made a second batch blending in a couple of scoops of protein powder for an after workout treat and it was great.
Love that you added protein powder to it!
Ummm, “Solid part of the coconut milk”? The directions say to refrigerate, not freeze.
It solidifies in the fridge after 24 hours. There’s no need to freeze it.
Did anyone make this… I’m just waiting for my bananas to freeze wooo
Can I use any type of milk instead? Do I need lemon juice?
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.
Hello! Excited to try this recipes. Do you think I can use coconut cream instead of milk? 🙂
Yes you can! I hope you like it!
Can I make this in an ice cream maker?
Yes, that will work!
Is it safe to eat refrozen avocado non dairy ice cream?
I wouldn’t recommend it if it completely thawed to refreeze it.
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.
Those sound like good substitutions. And I do think the ice cream maker will help actually! Let me know how it turns out 🙂
Bookmarking to try. I love Philipino avocado ice cream. This sounds a bit healthier too
Yay! I hope you like it!
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!
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.
Hi what can I use instead of the banana as I do not like them, as I dont like anything with a banana taste.
I would add one extra coconut milk then. But I haven’t tried it that way!
Have you made any of your ice cream recipes using an ice cream maker/freezer? Is there any reason I should not try it?
I haven’t and it’s just because I don’t have an ice cream maker. You should totally try it though!!
What would be a good sugar free option instead of the maple syrup?
You can try it with stevia!
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
Oh gotcha!Totally makes sense. Thanks so much for sharing!
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 ?
Haha, those tweaks actually aren’t too bad. I think it will turn out great. Enjoy!
Would almost milk work instead of coconut?
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!
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 ?
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 bowl isn’t isn’t a measurement! How many net carbs per gram?
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!
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!
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!
would coconut cream work in this recipe too?
Yup! That works!
Can you use a glass loaf pan? I don’t have any metal ones.
Yes, that’s fine and actually any container will be fine!
Hi ? could I use already frozen avocado for this, or would it mess up the consistency?
Hi there, I actually haven’t tried that, but I think it might work! Let me know if you try it!
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. 🙂
Did you use canned coconut milk?
Yum yum ??
So glad you liked it!
I made avocado ice cream tonight, and it was absolutely lovely. Thank you for your recipe. YUMMMMY!!!!
So happy to hear that! Thanks for sharing! 🙂
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!
Love those easy substitutes and so glad you enjoyed the recipe! Thanks for sharing :)))
Never mind, just saw the message about the left over coconut water.
Awesome! Hope you enjoyed the recipe 🙂
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.
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
Is it possible to use a can of light coconut milk instead of the full-fat?
I think it might work, but I’ve never tried it! Give it a try and worse case you have a smoothie bowl! 🙂
No, lite coco milk is just regular coco milk with more water in it. More water = icier ice cream
This was so good…and it came out so creamy with the coconut milk!