Hear me out. Avocado Ice Cream belongs in your summer survival kit. Luxuriously creamy and utterly scrumptious, it will shock those skeptical of adventurous ice creams with its deliciousness.
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You’re thinking avocado ice cream sounds weird. Or disgusting.
(To the small group who is thinking homemade avocado ice cream is a stroke of pure genius, jump on down to the recipe. You’ll want to make this IMMEDIATELY.)
To those who still need convincing, let’s do a little avocado-ice cream analysis.
- Avocados are velvety and rich, as is ice cream.
- Avocados are creamy and luscious, as is ice cream.
- Avocados are packed with omega-3s, healthy fats, and other wholesome goodness our bodies crave. Ice cream is healthy for our personal states of well-being.
Clearly, these two culinary powerhouses are destined to join forces!
With their abundance of (healthy) fats, avocados are an excellent choice for creating healthy versions of desserts. They are kind of like the butter of the produce world!
Just check out the reviews on these Avocado Brownies.
The flourless Double Trouble Fudge Cookies in my cookbook are even more fabulous. I hear from many of you who bake them every week!
5 Star Review
“I am loving this! I never would have thought to put avocado in ice cream! AND chocolate!”— Alaina —
Benefits of Avocado Ice Cream
While you can’t call avocado ice cream healthy in the strictest sense of the term (I wish!), it does have its merits.
- Like this Oat Milk Ice Cream, it contains healthy fats and lighter swaps, such as using Greek yogurt.
- Thanks to the dark chocolate hunks, this chocolate avocado ice cream has antioxidants!
- It’s dietary friendly. I have tips for you to make vegan avocado ice cream below, and it’s already egg free.
- Avocado ice cream is also a super easy homemade ice cream to make. The batter comes together in your food processor.
Since the avocado is so rich and creamy on its own, it doesn’t need egg yolks (while this Banana Ice Cream does) to give it that characteristic creaminess we crave.
How to Make Avocado Ice Cream From Scratch
If you are still creeped out by the idea of avocados in ice cream, please don’t be.
Avocado ice cream does taste a little bit like avocado, but the flavor is mild and works surprisingly well in dessert.
Compare it to cheese in cheesecake. Cheese in cake sounds strange, but cheesecake is one of the best things in life!
Just because avocado in dessert isn’t mainstream in America does not mean other cultures aren’t hip to its appeal.
- Filipino Avocado Ice Cream is sold from carts throughout The Philippines (side note: my childhood best friend was Filipino and raved about it; I was 10 and thought it sounded weird. Wow, was I mistaken!)
- Avocado Milkshakes are popular throughout Latin America, especially in Mexico where avocados grow in abundance (PLEASE try this yourself with this avocado ice cream recipe. It’s to die for!).
- A Vietnamese avocado dessert made with avocado, crushed, ice and condensed milk just went wild on TikTok (to check it out, visit @bbymmii’s profile).
Here in the U.S., we’re getting into our vegan avocado ice cream, but you don’t need to go to Whole Foods and buy an expensive carton. Make this easy homemade one instead!
You’ll know exactly what’s in it, it’s more affordable, and did I mention avocado ice cream tastes FAB?!
- Avocado. This healthy fruit gives this ice cream a buttery texture, without the need to add gobs of heavy cream or egg yolks. Widely considered a “super food,” avocados are rich in healthy fats, fiber, and nutrients like folate and vitamin-E (more here). They’re also a really, really good excuse to go back for another scoop!
- Greek Yogurt. Another healthy addition! It keeps the amount of heavy cream in this recipe on the moderate size. Be sure to use 2% or whole Greek yogurt. Nonfat would be too icy.
- Lime Juice. It brightens up the flavor and makes the ice cream taste well-rounded. Be sure to use freshly squeezed. This recipe has few ingredients, so each one matters.
- Heavy Cream. Just 1/2 cup is all you need, a very small amount compared to standard ice cream recipes.
- Dark Chocolate Chunks. I just couldn’t help myself… which also happens to be my motto when in the proximity of a carton of ice cream and a spoon. Chocolate and avocado are a marvelous combination.
- Place the avocado in a food processor.
- Add all of the remaining ingredients, except for the chocolate.
- Blend until smooth, then chill.
- Freeze according to your ice cream maker’s instructions (this is the model I love!).
- Transfer to an airtight container and freeze until firm.
- To Store. Freeze the ice cream in an airtight container for up to 3 months. Because homemade ice cream freezes harder than store bought (it doesn’t contain the additives that most store bought ice creams do), remove it from the freezer about 10 minutes before serving.
Meal Prep Tip
Make and refrigerate the custard up to 1 day in advance. Then freeze according to your ice cream maker’s instructions.
Sandwich avocado ice cream between two Dark Chocolate Cookies. Or, try it blended with milk and an extra squeeze of lime juice for a Mexican-inspired avocado milkshake.
Recommended Tools to Make this Recipe
- The Perfect Scoop. My absolute favorite ice cream cookbook. This avocado ice cream recipe is adapted from David Lebovitz’s.
- Food Processor. Large capacity and very powerful blades for any task.
- Ice Cream Scoop. Serve it up!
We’re taking avocado way beyond the toast. (And between friends, I’d be just as pleased to have scoop of this avocado ice cream for brunch too!).
Avocado Ice Cream
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- Slice avocados in half and remove pits. With a spoon, scoop the insides into a food processor in chunks. Add sugar, Greek yogurt, heavy cream, lime juice, and salt. Puree until smooth and the sugar is completely dissolved, about 2 minutes.
- Freeze according to your ice cream maker’s instructions. About 10 minutes before the freezing time is complete, add the chopped chocolate and continue to mix. Serve immediately (the mixture will have the consistency of soft serve) or freeze in an airtight container for up to 4 hours for a firmer consistency.
- After 4 hours, the mixture will become very firm. Let rest on counter 15-20 minutes prior to serving.
- TO STORE. Freeze the ice cream in an airtight container for up to 3 months. Because homemade ice cream freezes harder than store bought (it doesn’t contain the additives that most store bought ice creams do), remove it from the freezer about 10 minutes before serving.
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