Refreshing and satisfying, especially in warmer months
Customizable with mix-ins or toppings
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ripe avocados
Sweetened condensed milk
Heavy cream
Lime juice (or lemon juice)
Sugar (optional, depending on sweetness preference)
Vanilla extract
Pinch of salt
Directions
Cut the ripe avocados in half, remove the pits, and scoop the flesh into a blender or food processor.
Add sweetened condensed milk, lime juice, vanilla extract, and a pinch of salt. Blend until completely smooth.
In a separate bowl, whip the heavy cream until soft peaks form.
Gently fold the avocado mixture into the whipped cream until well combined.
Transfer the mixture into a loaf pan or airtight container. Smooth the top.
Cover with plastic wrap or lid and freeze for at least 4–6 hours or until firm.
Let the ice cream sit at room temperature for 5–10 minutes before scooping. Serve and enjoy.
Servings and timing
This avocado ice cream recipe yields about 6 servings. Prep time: 10 minutes Freeze time: 4–6 hours Total time: 4–6 hours and 10 minutes
Variations
Vegan Version: Replace heavy cream with coconut cream and use sweetened coconut condensed milk.
Chocolate Swirl: Add a ribbon of chocolate syrup or swirl in melted dark chocolate before freezing.
Coconut Avocado: Add shredded coconut or coconut extract for a tropical touch.
Mint Avocado: Blend in fresh mint leaves or mint extract for a refreshing variation.
Honey Sweetened: Use honey instead of sugar or sweetened condensed milk for a natural sweetness.
Citrus Zest: Add lime or lemon zest for extra brightness.
Spiced Up: Add a pinch of cinnamon or cardamom for a warm, exotic flavor.
Add-Ins: Fold in chocolate chips, crushed pistachios, or chopped almonds before freezing.
Storage/Reheating
Store the avocado ice cream in an airtight container in the freezer for up to 2 weeks. For best texture, place a piece of plastic wrap directly on the surface before sealing the lid to prevent ice crystals from forming. To serve, let it sit at room temperature for a few minutes to soften slightly. Avoid microwaving as it can alter the creamy consistency.
FAQs
What does avocado ice cream taste like?
Avocado ice cream has a rich, buttery flavor with a subtle sweetness and a hint of nuttiness from the avocado. It’s smooth, creamy, and refreshing with a mild tropical taste.
Is avocado ice cream healthy?
Yes, it can be considered healthier than traditional ice cream due to the monounsaturated fats, fiber, and vitamins in avocados. However, it still contains sugar and cream, so it should be enjoyed in moderation.
Can I make avocado ice cream without an ice cream maker?
Absolutely. This recipe can be made using a blender or food processor and then frozen. Whipping the cream separately helps keep the texture light and airy.
Can I use frozen avocados?
Yes, but thaw them completely before blending to ensure a smooth consistency. Frozen avocados are great for convenience.
How long does homemade avocado ice cream last?
It can last up to 2 weeks in the freezer when stored properly. After that, it may develop ice crystals or lose its smooth texture.
Can I make it dairy-free?
Yes, use coconut cream instead of heavy cream and a dairy-free sweetened condensed milk. The result is still rich and creamy with a tropical flair.
Why is my avocado ice cream turning brown?
Browning can occur from oxidation. Adding lime or lemon juice helps prevent this, and keeping it covered tightly with plastic wrap reduces exposure to air.
Can I reduce the sugar?
Yes, you can adjust the sweetness to taste or use alternative sweeteners like honey, maple syrup, or a sugar substitute.
What toppings go well with avocado ice cream?
Try toppings like chopped nuts, dark chocolate chips, shredded coconut, fresh berries, or a drizzle of honey.
Is it suitable for kids?
Yes, kids can enjoy avocado ice cream, and it’s a sneaky way to get them to eat more healthy fats and fiber without even knowing it.
Conclusion
Avocado ice cream is a smooth, decadent dessert that’s both nourishing and delicious. With its naturally creamy texture and customizable flavor, it’s a standout treat that feels indulgent without being overly rich. Whether you’re looking for a unique twist on a classic, a dairy-free dessert option, or simply a creative use for ripe avocados, this ice cream delivers a refreshing, satisfying experience in every bite.
Avocado Ice Cream is a creamy, rich, and refreshing frozen dessert made with ripe avocados, sweetened condensed milk, and whipped cream. It’s naturally vibrant, smooth, and easy to make without eggs or an ice cream maker, offering a nutritious twist on traditional ice cream.
Ingredients
2 ripe avocados
1 can (14 oz) sweetened condensed milk
1 cup heavy cream
2 tbsp lime juice (or lemon juice)
1 tsp vanilla extract
Pinch of salt
Optional: 1–2 tbsp sugar, to taste
Instructions
Cut the ripe avocados in half, remove the pits, and scoop the flesh into a blender or food processor.
Add sweetened condensed milk, lime juice, vanilla extract, and a pinch of salt. Blend until completely smooth.
In a separate bowl, whip the heavy cream until soft peaks form.
Gently fold the avocado mixture into the whipped cream until well combined.
Transfer the mixture into a loaf pan or airtight container and smooth the top.
Cover with plastic wrap or lid and freeze for 4–6 hours or until firm.
Let sit at room temperature for 5–10 minutes before scooping. Serve and enjoy.
Notes
Use ripe, soft avocados for the creamiest texture.Add lime or lemon juice to preserve the green color and prevent browning.Make it vegan by substituting heavy cream with coconut cream and using dairy-free condensed milk.For a tropical twist, add coconut flakes or coconut extract.Freeze in a shallow container for quicker freezing and easier scooping.
