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Avocado Ice Cream Recipe

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.

Prep Time
20 mins
Cooling Time
4 hrs
Total Time
4 hrs 20 mins
Servings: 4 servings
Calories: 527 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Place a 9x5 inch loaf pan in the freezer for 30 minutes before making the ice cream.
  2. 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.
  3. Add the lime zest and pulse into the mixture for a couple of “bursts.”
  4. Transfer the mixture to the loaf pan and smooth it out evenly. Cover with stretch film, removing as much air as possible.
  5. Place the covered ice cream into the freezer for at least 4 hours before serving.
  6. 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

  • This recipe yields a little less than 1-quart ice 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. 
  • 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.
  • 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 Information

Calories 527kcal (26%) Carbohydrates 48g (16%) Protein 5g (10%) Fat 39g (60%) Saturated Fat 23g (115%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Sodium 171mg (7%) Potassium 951mg (27%) Fiber 10g (40%) Sugar 32g (64%) Vitamin A 168IU (3%) Vitamin C 17mg (19%) Calcium 74mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 527

% Daily Value*

Calories 527kcal 26%
Carbohydrates 48g 16%
Protein 5g 10%
Fat 39g 60%
Saturated Fat 23g 115%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 11g 55%
Sodium 171mg 7%
Potassium 951mg 20%
Fiber 10g 40%
Sugar 32g 64%
Vitamin A 168IU 3%
Vitamin C 17mg 19%
Calcium 74mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.