Avocado Ice Cream Recipe
This Avocado Ice Cream is a lusciously creamy, dairy-free dessert that brings together the rich, buttery texture of ripe avocados with the tropical hint of coconut milk. Naturally sweetened with honey or maple syrup, it's a healthier alternative to traditional ice cream without compromising on flavor.
Equipment
- Blender or food processor (a high-speed blender works best)
- Freezer-safe container with lid
- Spatula
- Ice cream scoop
Ingredients
- 2 Large ripe avocados
- 1 Cup Full-fat coconut milk
- ¼ Cup Honey or maple syrup (adjust to taste)
- 1 Tsp Vanilla extract
- 1 Tbsp Lime or lemon juice (helps prevent browning)
- A pinch of salt
Instructions
- Prepare the IngredientsCut the avocados in half, remove the pits, and scoop the flesh into a blender or food processor.
- Blend Until SmoothAdd the coconut milk, honey or maple syrup, vanilla extract, lime or lemon juice, and a pinch of salt.Blend until the mixture is smooth and creamy. Scrape down the sides as needed for even blending.
- Ready to FreezePour the blended mixture into a freezer-safe container and spread it evenly using a spatula.
- Freeze ProperlyCover the container with a lid and place it in the freezer. Freeze for at least 4–6 hours, or until firm.
- Serve & EnjoyAllow the ice cream to sit at room temperature for about 5 minutes before scooping.Serve as-is or garnish with toppings like fresh berries, coconut flakes, or dark chocolate shavings.
Video
Notes
- For a smoother texture, stir the ice cream every 30 minutes for the first 2 hours of freezing.
- Add a splash of almond extract or cinnamon for a more complex flavor profile.
- For extra creaminess, blend in half a frozen banana or a few extra tablespoons of coconut milk.
- If you want it softer straight from the freezer, store the ice cream in a shallow container.