Avocado Ice Cream is the ultimate silky, rich, and unbelievably smooth treat that you can make in your home with just a few ingredients.
Instead of using ripe avocado for a savory snack, why not make it into a sweet treat? This rich and creamy Frozen Dessert can be served just like Vanilla Ice Cream with your favorite toppings.
Sabrina’s Avocado Ice Cream Recipe
Are you looking for a unique and refreshing frozen treat to beat the summer heat? Look no further than homemade Avocado Ice Cream. This creamy dessert is a delightful twist, offering a smooth and rich flavor unlike any other. However, it’s not overly rich or buttery like a custard based ice cream. Instead, it has a creamy and tangy flavor profile like cheesecake. It can be served on a fruit dessert like Blueberry Pie, or as a sundae topped with some Whipped Cream and Hot Fudge. Be sure to check out the variations below the recipe card too!
Recipe Card
Ingredients
- 4 ripe avocados
- 2 tablespoons lemon juice
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1/2 cup sugar
Instructions
- Add avocados, lemon juice, heavy cream, milk, and sugar to a high-speed blender and blend until smooth.
- Refrigerate for 1 hour.
- Add mixture to ice cream machine and churn for 20-25 minutes.
- Scoop into a covered container and freeze for at least 4 hours.
Nutrition
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Chef’s Note
Using slightly overripe avocados can add extra creaminess. However, you don’t want to use avocados that have started browning. They can get grainy and the brown spots will add an unpleasant color.
Table of contents
Can this be made ahead of time?
Plan on at least 5 hours to have time to chill the mixture, churn, and freeze it into ice cream. You can make the ice cream base an extra hour or two ahead of time if needed. You don’t want to make it too far in advance though, because the avocados will start to brown if they are not frozen.
How to Store
- Store: To store, keep it in a freezer-safe container and place it in the back of the freezer. Ensure that the container is airtight, and use plastic wrap on top before adding the lid. For best quality, it’s recommended to consume the ice cream within one to two weeks of freezing.
Variations
- Vegan: Use almond milk, coconut milk, or any other non-dairy milk as a substitute for whole milk. To replace the heavy cream, use coconut cream or a plant-based heavy cream substitute.
- Chocolate: Add ¼ cup of unsweetened cocoa powder to the recipe for a luscious, indulgent Chocolate Avocado Ice Cream. You could also mix in dark chocolate chunks for more chocolatey goodness.
- Mint Chocolate Chip: Make a healthier version of classic Mint Chocolate Chip Ice Cream by stirring in ½ cup of chocolate chips, and a few drops of mint extract while churning.
- Coconut: Replace the heavy cream with full-fat coconut cream, and add a teaspoon of coconut extract. Then add some toasted shredded coconut for a tropical twist.
- Berries: Blend 1 cup of fresh or frozen strawberries, or other berries. Fold in fresh berries after the ice cream has churned for even more berry goodness.
- Coffee: Add a shot of espresso or ¼ cup of strong coffee instead of a ¼ cup of milk. Espresso powder could also be used, and you could add some crunchy chocolate covered espresso beans after the ice cream mixture is churned.
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