Avocado Ice Cream


The ingredients for this avocado ice cream include coconut milk, agave, lime juice, and lemon juice. It has a slight key lime pie flavor; the avocado merely imparts silkiness and color. It’s my preferred dairy-free ice cream! It is creamy, rich, vegan, and devoid of added sugar. Sprinkled with toasted shredded coconut, it tastes even better!

Avocado Ice Cream

You must try avocado ice cream if you’re seeking for a simple vegan dessert that can be produced at home. I understand what you’re thinking ice cream and avocados together? However, it completely functions, much like when you add avocados to smoothies. Avocados are a fantastic addition to smoothies, mousses, and even ice cream because of their smooth and naturally creamy texture. And the greatest part is that you can prepare this vegan delicacy without an ice cream maker.


This recipe can be made very simply by using avocados, heavy cream, sugar, and lemon juice (to stop the avocados from browning). Although my version is somewhat similar to the popular ones, I use canned coconut milk to make it vegan and paleo friendly and add bananas for sweetness.


Then, combine all of those ingredients with canned coconut milk, a ripe banana, and maple syrup to taste. This is what we want when we blend it; it will appear to be a very thick, brilliant green smoothie.


When the mixture is uniformly smooth, pour it into a loaf pan and freeze it for four hours. You can even make your own avocado ice cream! The worst thing is having to wait.

loaf pan and freeze

When the mixture is uniformly smooth, pour it into a loaf pan and freeze it for four hours. You can even make your own avocado ice cream! The worst thing is having to wait.


  • 2 avocados
  • 1/4 cup sweetener of choice
  • 1/2 tsp pure vanilla extract
  • 1 cup coconut milk or heavy cream
  • Optional Chocolate Truffles
  • Optional 1/4 tsp pure peppermint extract (more flavor ideas are listed above)

Prep Time
5minutes minutes

Total Time
5minutes minutes

6 – 8 servings


  • Do not enjoy mint? Just ignore it!
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  • Do you desire to transform this into mint chocolate chip ice cream? Add twice as many mint leaves, then finish by incorporating chocolate chips!
  • Having a chocolate craving? For the Chocolate Avocado Ice Cream recipe, add 2 tablespoons of cacao powder.
  • Do you want to give it a citrus flavoring? One tablespoon of lemon, orange, or a combination of the two zests should be blended in the blender.
  • Enjoy nuts? Just before freezing, finely chop them and fold them in. I like to top this with almonds or pistachios.


  • Be sure to move the ice cream fast. As soon as you can, try to scoop it from the bowl of the food processor into the ice cream container.
  • This is because rapid freezing reduces the amount of ice crystals.
  • Before freezing the bananas, be sure to chop them. This makes it much simpler for the food processor or blender to quickly mash and whirl the bananas before they convert into a smoothie.
  • Before adding ice cream, freeze the ice cream container. Even though it’s challenging to recall, if you can wait 24 hours before adding the ice cream mix, it will greatly enhance the consistency.

Benefits of Avocado Ice Cream

Although you can’t really call avocado ice cream healthy (I wish! ), it does offer some advantages.

  1. It has healthy fats and lighter substitutions, like utilizing Greek yogurt, just like this oat milk ice cream.
  2. This chocolate avocado ice cream has antioxidants because of the dark chocolate chunks!
  3. It’s dietary accommodating. Below are some instructions for making vegan avocado ice cream that already lacks eggs.
  4. Another incredibly simple homemade ice cream to prepare is avocado ice cream. In your food processor, the batter comes together.
Benefits of Avocado Ice Cream


  1. Refrigerate a loaf pan for at least 30 minutes or for up to 24 hours.
  2. Add the avocados that have been peeled and pitted to a high-speed blender. Save the liquid portion of the coconut milk to use in another dish (like a smoothie) and scoop out the solid portion into a blender. Banana, maple syrup, lemon juice, and mint leaves should all be added. Blend till creamy and smooth.
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  4. The ingredients should be evenly distributed after being poured into the cold loaf pan. Place for at least 4 hours or overnight in the freezer.
  5. Before serving, let softening occur for 10 to 15 minutes at room temperature for optimal results.


  • Eat the ice cream within 48 hours for the greatest benefits.
  • Any leftovers should be frozen in the loaf pan or another airtight container.
  • Right before freezing the ice cream, cover it securely with plastic wrap so that it touches the ice cream to prevent browning.


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

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