Avocado Ice Cream
This homemade avocado ice cream is a rich and creamy dessert that’s both healthy and indulgent. The natural creaminess of ripe avocados blends perfectly with sweet cream and a hint of vanilla, creating a treat that’s both delicious and nutritious. With a few simple ingredients and easy steps, you can whip up this refreshing, dairy-free, and vegan-friendly dessert in no time. Customize it with your favorite flavors or enjoy it as is — either way, it’s sure to become a favorite!
Equipment
- Blender or Food Processor: 1 unit
- Ice Cream Maker (optional): 1 unit
- Shallow Freezer Dish or Loaf Pan – 1 unit (for no-churn method)
- Airtight Container – 1 unit (for storing the ice cream)
- Measuring cups and spoons (1 set)
Ingredients
- 2 ripe avocados
- 1 cup heavy cream or coconut cream for dairy-free
- 1/2 cup whole milk or coconut milk for dairy-free
- 1/2 cup granulated sugar or maple syrup/agave for a vegan version
- 1 tsp vanilla extract
- 1 tbsp lime juice optional, for a citrus twist
- Pinch of salt optional
For Vegan/Dairy-Free Options:
- Replace the heavy cream with coconut cream
- Replace the whole milk with coconut milk
- Use maple syrup or agave nectar instead of sugar
Instructions
Prepare the Avocados:
- Cut the ripe avocados in half, remove the pit, and scoop the flesh into a blender or food processor.
Blend the Ingredients:
- Add the heavy cream, whole milk, sugar, vanilla extract, and lime juice (if using) into the blender with the avocado. Blend until the mixture is smooth and creamy. Taste the mixture and adjust the sweetness or lime juice if needed.
Churn the Mixture:
- If you’re using an ice cream maker, pour the avocado mixture into the machine and churn according to the manufacturer’s instructions, usually for 20-25 minutes, until it reaches a soft-serve consistency.
- If you don’t have an ice cream maker, pour the mixture into a shallow dish or loaf pan and freeze. Stir every 30 minutes for the first 2-3 hours to break up ice crystals, and freeze for 4-6 hours or overnight.
Freeze and Set:
- Once the ice cream has reached the desired texture, transfer it into an airtight container and freeze for at least 4 hours or overnight for a firmer consistency.
Serve:
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly. Scoop and enjoy!
Notes
- Texture Tip: If you prefer a smoother texture, make sure to use fully ripe avocados and blend until the mixture is completely smooth. If your mixture is too thick, add a bit more milk to help blend.
- Customization: Feel free to add mix-ins like chocolate chips, coconut flakes, or nuts after churning. Simply fold them in before freezing.
- No-Ice Cream-Maker Method: If you don’t have an ice cream maker, you can still make this treat. Just stir the mixture every 30 minutes for the first few hours in the freezer to break up any ice crystals and ensure a creamy texture.
- Storage: Store leftover ice cream in an airtight container in the freezer for up to 1-2 weeks. Allow it to soften for a few minutes before serving if it becomes too hard.