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.
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.
Pair this with
Cakes & Cupcakes
Chocolate Mug Cake
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!).
Few foods hit the spot like a delicious frozen dessert. Here are some of my favorites:
Strawberry Frozen Yogurt Pie with Pretzel Crust
Avocado Ice Cream
- 3 Avocados ripened (such as Hass), about 1 1/2 pounds
- 3/4 cup Granulated Sugar
- 1 cup Reduced Fat Plain Greek Yogurt 2% or higher
- 1/2 cup Heavy Cream
- 1 tablespoon Fresh Lime Juice
- 1/4 teaspoon Kosher Salt
- 8 ounces Bittersweet Chocolate chopped (60% or higher cacao solids – like Ghirardelli)
- 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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The little spoons! You found them! :)
All thanks to you my dear! I now am a proud owner of adorable baby spoons, in 3 colors. So fun!
They’re adorable!! Where DID you find them!?
The place of all that is beautiful: Crate and Barrel. They are called condiment spoons and they come in tons of adorable colors. I got mine on sale for about 90 cents each. Go crazy!
I’m totally intrigued by this! I made avocado chocolate pudding and loved it … so I’m thinking this is probably pretty great too!
Ooooooh avocado chocolate pudding has been on my list as well. Sounds so good. If you loved the pudding, you would be ALL OVER this Ashley. I just know it :)
Amazing! I cannot wait to try this!! I love avocados!
Thanks Tieghan! And I seriously think you’d be all over this!
I never doubt anything thats avocado-related. Heading over to the recipe now :)
You are a wise lady! Further proof that avocados are the answer to everything, maybe even world peace ;-)
Yes! Love avocados and have been wanting to make an ice cream using them! I hadn’t thought about using lime juice to keep it brighter – this is so perfect!
Do the lime for sure Mary Frances! Hope you love the luscious ice cream magic that avocados create. Thanks so much!
This has totally peaked my interest.. I gotta try this.. :)
Thanks lady! Seriously, I can’t believe I have been holding out on making this. Further proof that avocados are crazy amazing in everything!
I had some avocado pops the other day…and it was DELICIOUS, but I love yours even more as it has chocolate! Yum!
Avocado pops? I need to try those next! Sounds totally fab-u-lous. Thanks Angie!
I am very intrigued by this ice cream…I have never had avocado ice cream, but it sounds delicious!
Happy Valley Chow
If I could eat just this ice cream on a desert island for the rest of my days, I would not hate that. :) This looks so good!
Let’s just hang out somewhere tropical with personal half gallons of ice cream, shall we? Think of how great our tans will be! ;-)
Oh my this looks so delicious, what a creative ice cream flavour!
Thanks so much Natalie! I know it sounds odd, but the avocado makes it creamy dreamy. I’m hooked!
I can only imagine how amazing this taste! And your kinda my hero for adding dark chocolate chunks.
I did it just for you Nicole, lol. Really when are dark chocolate chunks not a good idea? Thanks so much!
Yum, this is so creative !
For the record, never once did I think “that sounds disgusting”. More like “WHERECANIGETSOMERIGHTNOW?!?!” Yours looks incredible, and the addition of dark chocolate chunks just pushes it over the edge.
Whooo hooo Nora! Now that is the kind of reaction I’m after. Yay! And really, can we go wrong with chocolate? That was rhetorical ;-)
Avocados are the perfect texture and consistency for ice cream. I really hope I start seeing more of it at stores and ice cream shops. Until then, I’ll stick to your lovely recipe and make my own :)
Thanks so much Todd! I’m actually surprised it hasn’t caught on in retail stores, but this recipe is so darn easy, I think I’d stick with just the same. Hope you love it too!
This looks so creamy and delicious! I need to make some soon!
You absolutely should! Thanks Julie :-)
Have I told you yet how glad I am to see you on FF, too? I am. Also, I’m intrigued by this avocado ice cream situation. I just made ice cream for my church small group tonight with gobs of heavy cream, and while it is delicious, I feel a little bit like I need to go run…to the freezer for more. Haaahaha. JK. Sorta. No, not really. I’m totally getting more. And then running tomorrow.
Sorry for the babbling. That’s what ice cream brain will do for you.
Stephie, as per usual, I love your style: Ice cream now, run tomorrow is my kind of prioritization. Thanks for the warm welcome to FF too! I’m in great company :)
oh my gosh..I am loving this! I never would have thought to put Avocado in Ice Cream! AND chocolate! you’re some kinda genius..I can only imagine how creamy this is! And I could feel better about eating it…I have literally been eating ALLLL the foods in my freezer just to make room for more ice cream, no joke. Im obsessed as well. You are not alone! ;)
Cheers to you, fellow ice cream lover! I respect your freezer priorities–hope you love this avocado version!
Oh I could totaaaaaaaaaally get down with this! P.S. YES – Nordstroms is the best! xo
Thanks lady! Shopping date soon?
definitely checking this out! sounds so intriguing :)
Thanks Sarah! And I know it sounds odd at first, but avocados totally rock the ice cream house. Hope you give it a shot!
I think if I could only have one food one a desert island, it’d be avocado! Hehe. Also this looks like aaaamazing ice cream :) I will have to try!
We clearly need to combine forces! I’m sure we are destined for survival :)
As someone who enjoys avocado so much, I need to try this recipe. Perfect for hot days like…now. :)
Agree Linda! If you love avocado, this ice cream has your name on it :)
I’m headed to Madison this weekend for the half marathon any places I should visit?
Reba, I’m sooo happy you asked. First of all, good luck on the race! Second of all, here’s a list of some of my favorite eats.
#1. The Old Fashioned. Located right on Capitol Square and the ultimate Madison experience. It’s very important that you go here and order the fried cheese curds with the following dipping sauces: Smoked Paprika (must have), tiger blue (another of my faves), and buttermilk ranch (classic). Get yourself a brandy old fashioned while you are there (their classic with Korbel or the Apple Jack are great choices). It’s packed 24-7 with locals and vistors alike, but WORTH it!
#2. Graze. Right next to the Old Fashioned. Amazing views of the Capitol building. Killer cocktails and great food too!
#3. Lazy Jane’s. A bit more off the beaten path, but incredible breakfast. Scones are must and I also love their seitan hash. Cash only, but they have an ATM on sight.
#4. Sardine. For a classy dinner or brunch.
Hope that helps! GOOD LUCK on your run. You will be fabulous!
The link indicating which ice cream maker you use is not working, which one do you use?
Sorry about that! Thank you so much for letting me know that the link wasn’t working. I’ve updated it now, so you should be able to see the ice cream maker. I absolutely love it!
What gorgeous looking ice cream Erin! Mmm, it actually looks like chocolate mint so the idea of avocado as an ingredient messes with my mind! Heading over to check out the recipe now xx
I’m so tricky that way! ;-) Thanks Laura! Hope you love the avocado twist.
I can’t imagine how creamy this is. I’m a fool for avocado!
ME TOO! Thanks so much Cassie. Here’s to avocado love for a lifetime!
I see that all the comments are from 2013 – but I wanted to share that we had Brazilian exchange students living with us in 2005 and they were so confused by the American uses for avocado. Guacamole really creeped them out! They of course have avocados twice the size of ours (and half the price) and use them as a fruit. We were treated to avocado pudding on several occasions – creme de abacate – and I’ve made it a few times. It’s wonderful as a dessert! Sadly, it is very expensive to make here, given the price (and small size) of our avocados. I think I’ll give this a try though – 3 avocados isn’t so bad!
Hi Cindy, yes this is a newly updated post from a while ago. Hope you enjoy the ice cream!
Could we use Swerve instead of the sugar? I’m a little (lot) wary of avocados in ice cream, but am willing to give it a shot…my brother ain’t is saying nooooo, but I trust you…lol. I suppose it stands to reason this could be very delicious, as I find peanut butter and dill pickle or peanut butter and mayonnaise sandwiches delightful. I know, I know. But ike this ice cream? Don’t knock it until you’ve tried it!
Hi Cat, I haven’t use with swerve in this recipe before, so I am afraid I can’t advise. If you have made substitutions in similar recipes with success, you can experiment, but the only way I have tested this recipe is the way it is written. If you do try it, I hope you love it!
Yum! I would never dream Avocado Ice Cream would be so good.
I don’t have a food processor, so used a large ziplock bag which worked nicely.
I wasn’t sure the size of my 3 avocados was enough So used 4.
I accidentally bought non fat Greek yogurt, which seems to be fine. I’ll try 2% or higher next time to see if I can tell the difference.
The dark chocolate added a delightful texture and flavor, however as a personal preference I might reduce the amount next time? I’ll see then.
Love all your recipes Erin! My husband bought me your book!
Hi Kathy! This makes me so happy to hear! I hope you LOVE the book and thank you for this kind review!
Can you make this without an ice cream maker??
Hi Susan! You may want to check out this recipe for making ice cream without an ice cream maker for now (I haven’t tried it, so I can’t personally vouch for the results): http://www.davidlebovitz.com/making-ice-crea-1/. I hope this helps!