Avocado Ice Cream Recipe

Avocado ice cream with coconut milk in coconut bowls garnished with coconut flakes.

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.

Course Ice Cream

Cuisine American

Diet Vegan

Prep Time 20

Cooling Time 4

Total Time 4 20

Servings servings

Calories 527kcal

Author Aysegul Sanford

Equipment

Ingredients

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

Instructions

Place a 9x5 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.

Notes

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.

Nutrition