Avocado Ice Cream Recipe
American · Dessert · 10 min total
This creamy, dairy-free avocado ice cream is a refreshing and healthy dessert with a subtle tropical flavor. Perfect for a hot day, it's surprisingly simple to make with just a few ingredients.
10
min prep
min prep
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 2 ripe avocados, pitted and peeled
- 1/2 cup honey or agave syrup
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 teaspoon salt
- 1 cup full-fat coconut milk (canned)
Instructions
- Place the avocados, honey, lime juice, salt, and coconut milk in a blender. Blend until completely smooth, scraping down the sides as needed.
- Taste and adjust sweetness or lime juice to your preference.
- Pour the mixture into a shallow dish or ice cream maker bowl. If using a dish, cover and freeze for at least 4 hours, stirring every 30 minutes for the first 2 hours to break up ice crystals. If using an ice cream maker, churn according to manufacturer's instructions until thick and creamy.
- Once frozen, let sit at room temperature for 5-10 minutes before scooping to soften slightly.
Tips
- Use very ripe avocados for the creamiest texture.
- For a vegan version, ensure the honey is replaced with agave or maple syrup.
- Store in an airtight container in the freezer for up to 1 week. Let soften before serving.
- Serve with a sprinkle of lime zest or toasted coconut flakes.
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