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Coconut Milk and Avocado Ice Cream I foolproofliving.com

Coconut Milk and Avocado Ice Cream

Coconut Milk Avocado Ice cream for a scrumptious summer treat. Made with coconut milk, ripe avocados, and heavy cream and lightly sweetened with only a half cup of sugar, this incredibly creamy and smooth ice cream recipe is truly delicious. Top it off with lightly roasted shredded coconut and serve it in coconut cups or in a bowl to treat your family.
Course Ice Cream
Cuisine American
Prep Time 40 minutes
Total Time 40 minutes
Servings 4 servings
Calories 386kcal


  • 3 medium size 1 lbs. in total, when weighed with pits ripe Hass Avocados, pitted and skinned
  • 1 can 15 ounces coconut milk
  • 1/2 cup heavy cream
  • 1/2 cup (3.5 ounces) granulated sugar
  • 1/2 teaspoon rum
  • 1/8 teaspoon salt
  • 1/2 teaspoon lime juice freshly squeezed
  • 1/4 cup unsweetened coconut toasted (as garnish)


  • Process avocados in the bowl of a food processor until they are completely pureed, 10-15 seconds.
  • Add in the coconut milk, heavy cream, sugar, rum, salt, and lime juice. Process until it is smooth mixture, 20-30 seconds.
  • Transfer it to a bowl and cover it with stretch film. Let it cool thoroughly in the fridge.
  • Once chilled, churn it in your ice cream maker according to the manufacturer’s instructions.
  • Place in an airtight container and freeze until firm.
  • When ready to serve, top it off with toasted coconut.


Yields 1 quart ice cream.[br]It took 20 minutes in my ice cream maker.


Calories: 386kcal | Carbohydrates: 55g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 405mg | Potassium: 335mg | Fiber: 7g | Sugar: 33g | Vitamin A: 454IU | Vitamin C: 6mg | Calcium: 78mg | Iron: 2mg