Avocado Ice Cream

Avocado Ice Cream

The trick to using avocados for ice cream is to think of them as eggs. They’re even shaped the same. Coincidence? I think not.

If you’ve never made ice cream before, this is great place to start (no cooking is required). And if you’ve never made ice cream with avocado, well…

Avocado Ice Cream

  • 12 ounces avocado flesh (about 3 medium specimens-worth)
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 1/2 cups whole milk
  • 1/2 cup sugar
  • 1 cup heavy cream
  1. Halve the avocados, remove pits and use a large spoon to scoop out the flesh.
  2. Place avocado, lemon juice, milk and sugar in blender carafe and puree until smooth.*
  3. Reduce blender speed to low and slowly add the cream.
  4. Chill the mixture in an air-tight container until it reaches 40 degrees F or below, 4 to 6 hours.
  5. Process the mixture in an ice cream maker according to the manufacturer’s directions. This mixture sets up very fast, so count on it only 5 to 10 minutes to process to soft-serve consistency.
  6. Serve immediately or harden in freezer for 3 to 4 hours for a firmer texture.

*Yes, you can use a food processor in a pinch, but you’ll have to scrape down the sides a lot and it will take longer. Just sayin’.


Add yours
  1. 3
    Bel S. Castro

    Avocado ice cream is something Filipinos have grown up with. It’s commercially available from most local ice cream makers.

  2. 4

    For my vegan daughter, do you think I could substitute almond milk and coconut cream? I’m dying to try this! You’re way first though so that the food of the gods can be enjoyed by me and only me!

    • 5
      Domenico Gurliacci

      I believe if you switch the milk with a nut or soy milk and use kalifia farms vegan half and half for.your.cream it should work out fine… also consider adding 4 tbsp cocoa powder 😉

  3. 9

    While super easy, I found this to be way too sweet. If I were to make it again, I’d omit the sugar and maybe just put a tiny bit of honey in its place.

  4. 10

    Great easy recipe! For some extra flair, I made a mojito syrup with lime juice, simple syrup, and a smidge of tapioca flour for thickening. Then I muddled fresh mint in the syrup before serving over the ice cream. Sure to impress guests on hot summer nights!

  5. 11

    YUM!! How my mom used to make when I was a kid. Should try Ube ice cream too…You’ll have to find ube in a filipino store ooo and macapuno (coconut). Thanks, Alton!

  6. 14

    I was wondering if it was possible to substitute Honey for the sugar and what the conversion would be for it? My partner is diabetic and he prefers honey to sugar for sweetening.

    • 15

      He may ‘prefer’ it but it makes absolutely no difference to his body. Sugar is sugar is sugar, regardless of where it comes from, it has exactly the same effect of spiking blood glucose levels. Better to leave it out all together.

    • 21
      Brian B.

      The water content of coconut milk is a lot lower than dairy milk. Could throw it off, make it crunchy. The extra fat might make it waxy. You’re probably better off diluting coconut milk (which involves opening and saving a can) or you can use Almond or Soy milks, or something similar.

      Coconut milk is milk in the way the same way that you can milk a snake – don’t even try to substitute one for the other.

      • 22

        I’ve made ice cream with full fat canned coconut milk and it works pretty well. (1 can, 1 pasteurized egg, 1 tablespoon vanilla-yes tablespoon- and sweeten to taste-I use Stevia) Blend, refrigerate, and make in ice cream machine

        • 23
          Brian B.

          Sure, that’ll work. We’re talking about making a substitution though – coconut milk for milk – that’s a lot more difficult when it comes to ice cream, because we’re all pretty spoiled when it comes to texture and consistency.

    • 24
      Kassidee J Cuffey

      How did it turn out? In fact if coconut milk has less water, it should turn out less icy and crunchy! The higher fat of the coconut milk should make it a little bit creamier even though that has sort of of a waxy consistency. I’d be curious about how it turned out though.

    • 26

      You can always just freeze the mixture in a shallow air tight container after cooling it, stirring every 45 minutes. The edges of the mix will harden faster than the inside part of the mix, and you want to mix the freezing edges with the center until it evenly freezes into a hard ice cream. That’s what I used to do before I had an ice cream machine. It’s more labor intensive, but hey. Good ice cream is worth it.

    • 28

      Madeline is pretty much hitting the nail on the head. Just don’t count on it being as smooth as what you would get from a proper churning in a machine. You may end up with some “crunchy” bits here and there due to the fact that the ice crystals will be much larger, but that’s just how it goes. It will still taste good, though. (I do, however, urge everyone to invest in a machine. There are good ones out there now that are pretty cheap; e.g. a Hamilton Beach from Wal-Mart will only run you about $30. If you don’t want to get one right away, I would recommend waiting until the end of summer/early fall. Around that time most stores will start marking them down or putting them in the clearance aisle.)

    • 29

      The kids have made small batches in zip loc bags. Put some of the mixture (1-2 cups maybe, just guessing) in a gallon Ziploc freezer bag and tape it shut with clear packing tape after squeezing most of the air out. Put that inside another gallon Ziploc with salted ice. Then just shake and kneed it till it is done. Lots of work, that is why it is usually a kids project.

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