Avocado Ice Cream Recipe
This Avocado Ice Cream is a dreamy blend of creamy, rich texture and refreshing flavor—all made without an ice cream maker. It’s a no-churn dessert that feels decadent yet stays wholesome.
Vegan and paleo-friendly, this treat relies on avocado’s buttery smoothness and coconut milk’s indulgent body for a frozen dessert that’s nourishing, satisfying, and beautifully simple to make.
Creamy Essentials for Avocado Ice Cream
- Avocados – The base of this ice cream, avocados create an ultra-creamy texture while adding healthy fats and a naturally mild flavor.
- Full-fat coconut milk – Chilled and scooped solid, it mimics the richness of traditional cream and keeps this dessert dairy-free.
- Frozen banana – Adds natural sweetness and contributes to a scoopable, smooth consistency.
- Maple syrup – A touch of natural sweetness that balances the earthy avocado and complements the banana.
- Lemon juice – Brightens the flavors and helps preserve the vibrant green color of the avocado.
- Fresh mint – Optional but adds a cool, refreshing note that pairs perfectly with the creaminess.
Churn-Free, Fuss-Free: Making Avocado Ice Cream
Start by chilling a loaf pan ahead of time to help the mixture freeze faster. In a high-speed blender, combine the ripe avocados, chilled coconut cream (only the solid part), frozen banana, maple syrup, lemon juice, and mint.
Blend until silky smooth and luxuriously thick. Then, pour the mixture into the cold loaf pan and level it with a spoon. Freeze for at least four hours—or overnight if you can wait.
Before scooping, let the ice cream sit at room temperature for 10 to 15 minutes to soften just enough for that perfect creamy texture.
Pro Tips & Variations to Elevate Your Scoop
For a chocolatey twist, blend in a tablespoon of cacao powder or swirl in melted dark chocolate before freezing. If you’re after a tropical vibe, add shredded coconut or chunks of pineapple for a fun variation.
Make sure the avocados are perfectly ripe—soft to the touch but not overripe—to keep the flavor balanced and pleasant. Using only the solid part of the coconut milk is key to achieving the right texture without making the mixture too icy or watery.
For those who love a stronger mint profile, increase the fresh mint or even add a drop of peppermint extract for a bolder flavor.
Keeping It Cool: Storing Your Avocado Ice Cream
To maintain the vibrant color and best flavor, press plastic wrap directly onto the surface of the ice cream before freezing. This helps prevent oxidation and freezer burn.
Store it in an airtight container or the original loaf pan covered tightly. For peak creaminess and flavor, enjoy within 48 hours. If frozen longer, let it soften slightly before serving to regain its smooth consistency.
Avocado Ice Cream Recipe
Ingredients
- 2 tablespoons lemon juice
- 3 tablespoons maple syrup
- 1 ripe banana chopped and frozen
- 4 –5 fresh mint leaves
- 2 ripe avocados halved, pitted, and peeled
- 1 14-ounce can full-fat coconut milk, chilled overnight
Instructions
- Place a loaf pan in the refrigerator to chill for a minimum of 30 minutes or up to 24 hours.
- Transfer the avocados to a high-speed blender. Add the solidified portion of the chilled coconut milk, reserving the liquid for other uses. Introduce the frozen banana pieces, maple syrup, lemon juice, and mint. Blend until the mixture is velvety and consistent.
- Pour the resulting mixture into the pre-chilled loaf pan, smoothing the surface with the back of a spoon. Freeze for no less than 4 hours or preferably overnight.
- To serve, allow the ice cream to soften at room temperature for 10 to 15 minutes for optimal scooping.
Notes
To prevent discoloration, press plastic wrap directly onto the surface of the ice cream before freezing.
Any leftovers should be stored in the loaf pan covered tightly or transferred to an airtight container and kept in the freezer.
