You heard that right – vegan avocado ice cream is made with coconut milk and ripe avocados for a homemade treat you can feel good about. Much like my other vegan frozen desserts, including Strawberry Coconut Milk Popsicles and Cashew Ice Cream, this one gets its richness and fatty texture from whole plant foods.

And because it is a no-churn recipe, no ice cream maker is required. If you are a fan of avocados, you are going to love this one.

Avocado Ice Cream placed in coconut bowls with an ice cream scoop on the side.


Avocado based ice cream requires just a handful of simple ingredients you can pick up from your local grocery store. For the complete list of ingredients, we will need:

Ingredients for the recipe from the top view.
  • Coconut Milk: We recommend a can of full-fat coconut milk, shaken or blended until smooth, for the best flavor. That being said, coconut cream can also be used. Though I liked the version of it made with coconut milk better. Do not use a carton of coconut beverage, as this does not impart the same flavor or creamy texture.
  • Avocado: Look for avocados with dark green to black skin that yield slightly to pressure. When you pop the cap off the top, the avocado flesh should be bright and green. This means they are ripe but not browned and spoiled.
  • Banana: One ripe banana adds creaminess and a slightly sweet flavor.
  • Maple Syrup: Go for pure maple syrup for the best flavor.
  • Lime Juice + Lime Zest: The lime juice and lime zest add a beautiful pop of citrus flavor. Lemon juice and lemon zest can be used instead. You could also add 1 teaspoon of vanilla extract to further enhance its flavor profile.
  • Unsweetened Coconut Flakes: Coconut flakes add a nice crunch and tropical finish. Make sure to toast the coconut flakes for the best flavor.
  • Coconut shells: If you have access to coconut shells, they make the pretties “bowls”.

Optional Add-Ins & Variations

  • Chocolate: With a little inspiration from Tom Brady and for a chocolate avocado ice cream treat, add 2-3 tablespoons cocoa powder or antioxidant-rich cacao powder. And if you are a fan of chocolate mint ice cream, add a mere ¼ teaspoon of peppermint extract, too.
  • Keto: To make keto avocado ice cream, omit the banana and maple syrup. Replace the banana with ½ cup heavy cream and sweeten it with ⅓ cup of your favorite keto sweetener (such as allulose).

How to Make Avocado Ice Cream?

This creamy homemade avocado ice cream recipe comes together after a quick whiz in your food processor and some freezing time – no ice cream machine required. Here’s how to do it:

  1. Chill loaf pan: Place a 9×5 inch loaf pan in the freezer for 30 minutes before making the ice cream.
A collage of images showing how to make vegan avocado ice cream.
  1. Puree ingredients: Place the coconut milk, avocados, banana, maple syrup, lime juice, and Kosher salt in a food processor fitted with the S-blade. Puree for about 1 minute, until all the ingredients reach a smooth texture, scraping down the sides of the bowl halfway through. Once the avocado mixture is smooth, add the lime zest and pulse a few times.
  2. Store: Transfer the ice cream base to the chilled loaf pan. Smooth into an even layer with a spatula or the back of a spoon. Cover the surface of the ice cream mixture directly with plastic wrap, removing as much air as possible.
  3. Freeze: Place the avocado ice cream into the freezer for at least 4 hours before serving. 
  4. Scoop: Remove it from the freezer 15 minutes before serving for it to soften. Scoop into bowls (or coconut bowls) and garnish with coconut flakes, if preferred.

How to Store?

This dairy-free avocado ice cream will keep for up to 1 week in the freezer if stored properly. For best results and prolonged shelf life, make sure to:

  • Use a frozen container: We found a pre-chilled loaf pan to be the best mode of storage for this avocado frozen dessert as the larger surface area makes it easier to scoop. That being said, you can store it in an ice cream container (affiliate link) or a freezer-safe airtight container.
  • Cover with plastic wrap: Place a piece of plastic wrap directly on the surface of the ice cream to prevent air bubbles and the formation of ice crystals.
  • Allow good airflow: Place the loaf pan in the coldest part of your freezer (usually in the back, away from odorous foods) with good air circulation. A consistent temperature maintains the texture and flavor.
  • Avoid frequent thawing and refreezing: Constant temperature fluctuations may create an icy texture.
  • Consume within one week: Homemade ice cream does not have as long a shelf life as commercially-made ice cream. For the best texture and flavor, enjoy within 5-7 days.

How to Serve

This healthy avocado ice cream recipe can be served just as is or jazzed up to really play up its tropical vibe. Some of my favorite ways to serve include:

Person holding guacamole ice cream in a coconut bowl from the front view.
  • Cone or Bowl: Keep it simple by scooping into your favorite cone or ice cream bowl.
  • Coconut Bowls: If available to you and to really give it the island appeal, serve it in fresh coconut halves with a sprig of fresh mint and toasted coconut flakes, as pictured here.
  • Blend into Smoothies and Milkshakes: This avocado ice cream has a minimal amount of natural sugars, which means it is healthy enough to enjoy on the regular in daily smoothies or milkshakes.
  • With Toppings: Finish with any and all of your favorite healthy or crunchy toppings, such as fresh fruit, dark chocolate chips, toasted nuts, or even granola.

Expert Tips

  • Blend coconut milk well: Whether you shake the can vigorously or blend the coconut milk in a blender, make sure the coconut milk is a smooth consistency before pureeing.
  • Process well: Be sure to use a high-powered food processor or high-speed blender, such as a Vitamix, to achieve optimal texture.
  • Ripeness is key: Since avocados are the main ingredient in this recipe, it’s important that the avocados are at the right degree of ripeness. Brown or mushy avocados will result in a bitter flavor. The same is true for the banana.
  • Add lime zest at the end: A few specks of lime zest running throughout the ice cream add visual appeal and pops of citrus flavor. And adding it at the end prevents it from disappearing into the ice cream.
  • Churn, if desired: While we did not find it necessary to churn the avocado ice cream in an ice cream maker, you can certainly do so following the manufacturer’s instructions. It takes about 15-20 minutes for it to fully freeze in my ice cream maker (affiliate link.)
  • Allow to thaw for 15 minutes before serving: Because this ice cream with avocado has a ton of healthy fats and lower water content when compared to dairy-based ice cream, it takes longer to reach a softer consistency. Allow to sit at room temperature for 10-15 minutes, or until it is scoopable.
  • Fun fact: Did you know that avocado ice cream is Tom Brady’s favorite ice cream? 


What is avocado ice cream made of?

Avocado ice cream is made with ripe avocados, coconut milk, banana, and maple syrup, along with lime juice and lime zest for a tropical feel.

What does avocado ice cream taste like?

Avocado ice cream tastes like avocados, with its earthy, mild, almost fruity flavor coming through with each bite. It is pleasant, delightful, and refreshing, with a creamy and rich texture.

Other Ice Cream Recipes You Might Like:

If you try this Avocado Ice Cream recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Avocado Ice Cream Recipe

5 from 2 votes
Yields4 servings
Prep Time20 minutes
Cooling Time4 hours
Total Time4 hours 20 minutes
Here’s a creamy and rich avocado ice cream that requires no ice cream maker. Made with healthier ingredients and sweetened with maple syrup, this is the perfect vegan ice cream to serve on a hot summer day.


  • 1 can unsweetened coconut milk , – 13.5 ounces
  • 2 Hass Avocados, ripe, total weight 1 pound with pits; skinned and pitted
  • 1 banana, ripe
  • ½ cup maple syrup
  • 2 teaspoons lime juice, freshly squeezed
  • ¼ teaspoon Kosher salt
  • 1 tablespoon lime zest, from 2 limes

Optional Garnishes

  • 2 tablespoons Unsweetened toasted shredded coconut

For Serving (Optional)

  • Coconut Bowls


  • Place a 9×5 inch loaf pan in the freezer for 30 minutes before making the ice cream.
  • Place the coconut milk, avocados, banana, maple syrup, lime juice, and Kosher salt in a food processor and puree until all the ingredients are smooth for approximately 1 minute. Scrape down the sides of the bowl halfway through processing so that all the ingredients are pureed.
  • Add the lime zest and pulse into the mixture for a couple of “bursts.”
  • Transfer the mixture to the loaf pan and smooth it out evenly. Cover with stretch film, removing as much air as possible.
  • Place the covered ice cream into the freezer for at least 4 hours before serving.
  • Remove it from the freezer 15 minutes before serving for it to soften. Scoop into bowls (or coconut bowls) and garnish with coconut flakes, if preferred.


  • Yield: This recipe yields a little less than 1-quart ice cream.
  • Coconut Milk vs Cream: This recipe was tested both with canned coconut milk and canned coconut cream. We prefer the version made with the milk better as the version made with cream had an overwhelming coconut taste whereas the milk version allowed the avocado flavors to shine. 
  • Storage: Be sure to store in an airtight container, cover it tightly and consume within 5-7 days.
  • This recipe is adapted from David Lebovitz’s Avocado Ice Cream recipe with minor changes.


Calories: 527kcal | Carbohydrates: 48g | Protein: 5g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 171mg | Potassium: 951mg | Fiber: 10g | Sugar: 32g | Vitamin A: 168IU | Vitamin C: 17mg | Calcium: 74mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Ice Cream
Cuisine: American
Tried this recipe?Mention @foolproofliving or tag #foolproofeats!

About Aysegul Sanford

Hello Friend! I'm Aysegul but you can call me “Ice." I’m the cook/recipe-tester/photographer behind this site.

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5 from 2 votes (1 rating without comment)

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Recipe Rating


  1. 5 stars
    I just made this only I put 1/2 cup dark cocoa, 2 cups 10x conf. pwdrd sugar along with the lime juice, coconut milk and 1/8 tspn salt and blended it for about 3 mins. in the processor and OMG it is sooooooo good, right when I made it tasted like choc pudding. But I poured it into a bowl for the freezer and we’ll see how it does in 12 hrs in the freezer.

    1. Hi Belle,
      Sadly, for this recipe you do need an ice cream maker. I don’t think that Vitamix would create the ice cream consistency you see in this recipe.

    1. Hi Erica..
      I actually did try without an icecream maker and unfortunately it did not turn out well.
      Hope this helps.

      1. I am with Erica, how can you make it work without an icecream maker, what is it that they do, surely the process can be replicated some other way……

      2. Hi Gillian.
        I have tried making this without an ice cream maker and sadly it didn’t turn out as creamy.
        Though I have not tried making them, but I have seen some recipes made with frozen bananas as the base (they call it nicecream). You may try adding some bananas to the mix and process them in a blender to see if they soften it.
        I am sorry that this wasn’t the answer you needed, but like I said I tried it and it was not good.

  2. I truly am a lover of avo & coco, so I will definitely love this ice cream 🙂
    It’s such a fantastic idea to serve it on coconut ‘bowl,’ too.
    <3 <3 <3

  3. Your creativity and talent really shines on this one! Beautiful presentation and the mixture of avocado and ice cream sounds delicious, I’ll have to make this but from Bavaria I may to settle for a beer mug 😉 hugs my friend, beautiful work as always…x

    1. Oh thank you so much Adriana.. This was for our final project for Aiala’s class and I got an 85/100.
      I will respond to your e-mail today and tell you all about it.
      PS: I am still laughing at the blog post you wrote today.. :))

  4. Yum. Yum. Yum. This is mouthwatering. It was a million degrees today and I’d do anything to swim around in that little coconut bowl. Speaking of, I’m so glad you wrote about how to crack open a coconut; I’ve never had any luck! Or, rather, didn’t know the proper way (20 seconds?). I think it’s so cool to live in a community where someone is kind enough to show you the process. And thank you for sharing it all with us! Next time, I won’t be so intimated if I find myself under a coconut tree 😉 x

    1. I know, right? It was so easy. He just did it in less than 20 seconds.
      Thank you Emilie 🙂

  5. The combination of avocado and coconut sounds (and looks!!) amazing. Never had it before. Really have to try this <3

    1. Hi Laura & Nora, I have not had it before either but it was so good. I highly recommend it.
      Cheers from the Caribbean!