Avocado Ice Cream



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This avocado ice cream is so creamy, made with only six ingredients and doesn’t require an ice cream maker! It’s also vegan and gluten-free!

Move over banana ice cream, there’s a new fruit-based ice cream in town. It’s avocado ice cream, aka ice cream made with creamy avocados and it’s the bomb. While “the bomb” isn’t really in my everyday vocabulary, there’s really no better way to describe this delicious, creamy treat.

Bowl of avocado ice cream garnished with fresh mint.

I love banana ice cream and make it frequently during the summer months (my faves: chocolate banana ice cream and oatmeal raisin ice cream), but I know there are people out there who don’t like bananas.

What Does Avocado Ice Cream Taste Like?

Lucky for you, avocados have a super mild flavor so your avocado ice cream will taste like the flavors and toppings you mix in. I love adding mint, with fresh leaves or peppermint extract, and chocolate chips for a mint chip variation but the options are endless!

Avocados, mint leaves and chocolate chips on a table top.

Ingredients in Avocado Ice Cream

  • ripe avocados – make sure you use ripe avocados! The flesh should give slightly when you press on it. Avocado makes this ice cream super creamy and adds healthy fats!
  • dairy-free milk – I like using unsweetened vanilla almond milk but any dairy-free milk works!
  • liquid sweetener – I like to use maple syrup but feel free to use your sweetener of choice!
  • coconut oil – make sure you’re using extra virgin coconut oil. I’ve purchased several different brands of coconut oil before, but Nutiva organic extra virgin coconut oil is my favorite.
  • peppermint extract – to really pack a minty punch.
  • mini chocolate chips – I like to buy the EnjoyLife or Lily’s dairy-free chocolate chips.

Flavor Variations

Obviously this is a mint chocolate chip ice cream but if you’re not a mint + chocolate fan, that’s okay! Ditch the peppermint and chocolate chips and try these variations instead:

  • chocolate – add 1/2 – 1 Tablespoon cacao powder or cocoa powder along with cacao nibs or chocolate chips for a chocolate version.
  • berry – add fresh or frozen berries for a sweet twist!
  • citrus – want to make a refreshing citrus ice cream? Add in lime or lemon juice or zest.
  • nuts – I love adding a little extra texture to my ice cream. Add chopped pistachios, walnuts, pecans or almonds. Pistachio ice cream would be perfect since the avocado ice cream is already green.
Collage of four photos showing how to make avocado ice cream: avocados in a blender, avocados blended, mixture in a pan with chocolate chips, and a photo of an ice cream scoop with the ice cream.

How to Prep Avocado Ice Cream

One of the best parts about this avocado ice cream recipe is how simple it is!

And, you don’t need an ice cream maker… just a high powered blender or food processor. Add all of the ingredients except the chocolate chips into your blender and blend until smooth and creamy.

Stir in the chocolate chips and transfer the mixture into a freezer-safe container. I lined a loaf pan with parchment paper! Put the container in the freezer for 4-5 hours so the ice cream can set. Top with your favorite ingredients and enjoy!

Bowl of avocado mint chocolate chip ice cream garnished with fresh mint. Spoon is taking a bite.

More no-bake desserts you might enjoy!

3.97 from 78 votes

Avocado Ice Cream

This avocado ice cream is so creamy, made with only six ingredients and doesn't require an ice cream maker! It’s also vegan and gluten-free!
Prep Time: 10 minutes
Total Time: 4 hours 10 minutes
Servings: 4


  • 2 ripe avocados
  • ½ cup almond milk
  • ¼ cup maple syrup, honey or other liquid sweetener
  • 1 Tablespoon coconut oil, measured in a liquid state
  • ¼ teaspoon peppermint extract
  • ¼ cup chocolate chips (dairy-free, if needed)


  • Add all ingredients except for the chocolate chips into a high powered blender. Blend until smooth and creamy.
  • Stir in chocolate chips and pour into a freezer-safe container. I used a loaf pan lined with parchment.
  • Place container in the freezer to set. It should take about 4-5 hours.
  • Once frozen, pull ice cream from the freezer, let sit out on the counter for 5-10 minutes to soften. Use an ice cream scoop to serve and enjoy!



  • Sweetener: Feel free to use your sweetener of choice here. Play around with using stevia instead of maple syrup/honey if you want to reduce the sugar content.


Serving: 1/4 of recipe | Calories: 234kcal | Carbohydrates: 24g | Protein: 2g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 28mg | Potassium: 434mg | Fiber: 7g | Sugar: 14g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Keyword: avocado ice cream
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


  1. I can’t get over how creamy this avocado ice cream looks! The texture is spot-on! 😀

    1. Thank you, Sarah. I was honestly shocked by how well it turned it out. Even my husband loved it and said the texture was perfect.

  2. OOOH yum! I will most definitely be trying this over this 4th of July weekend!! Thanks for sharing! I think this would make an amazing pistachio ice cream as well!

    1. Woo-hoo!! Send me a picture and let me know what you think. Also, you are a genius. Totally making pistachio next!

  3. What a cool idea! I can’t wait to try it! This would be great for all those times I buy avocados and forget to use them up within the first couple days.

  4. I’ve only ever tried avocado pudding and loved it, so I’m sure I’d love this ice cream! I’m a huge fan of mint chocolate chip anyways!

    1. Avocado pudding is delicious too! This is essentially frozen avocado pudding, but the consistency is spot on with ice cream. I’m hooked!

  5. Ohhhh you are ON to something! The only ice cream alternatives that I’ve made so far are banana ice cream variations, but I could totally get down with this!

  6. 5 stars
    I just made these and can’t wait to see if the kids love them – I already do!! Thanks for recipe!

    1. Hi Siena. I haven’t tried it with regular sugar, but I think it will turn out fine. Let me know if you try it!

  7. Omg. It tastes good with just the batter alone. I added a tiny more bit of almond milk and used a spoon to help it blend. Peppermint oil work well to.cant wait for it to freeze so i can eat this delicious indulgence!

  8. My 13 year old daughter and I made this tonight N it was AMAZING!!! The only thing we did differently, is we went oil free by using pure coconut butter in place of oil and we put it in our ice cream machine ( the kind that uses a frozen bowl, no ice, and takes 20 minutes)!!! Will definitely make this again…like tomorrow 😉

  9. Megan, what’s the best substitute to make the ice cream with great taste but as low in sugar as you can get without ruining the flavor . Also did you ever use xylose, and if so were can you purchase it. Thank you Rodney LaBorde

  10. I complete late that it’s constantly properly to depart a mark. This facilitates to noted the author for his hardwork and is to boot correct.I examine most of the posts to your journal. My weblog happiness to a comparable category permits state tons of. Love them.

  11. 1 star
    I was not expecting to taste the avocado, thought it would just add creaminess. Would adding more mint extract or green types of fruit help the taste? I did not care for the flavor.

  12. 5 stars
    This was my first attempt at making ice cream, and my family loved it- even my picky kids. My husband says it tastes like a grasshopper. Thank you!

    1. I’m so glad this ice cream was a hit with your family!! Thanks for trying my recipe and for coming back to leave a comment and star rating, I so appreciate it!

  13. 3 stars
    I love avocados and this sounded good so I gave it a try. It personally is a bit too “avocadoey” tasting for me.

    1. Hey Jessica – Thanks for giving my recipe a try! You can certainly add more peppermint extract to take away more of the avocado taste. 🙂

  14. I doubled the amount of peppermint extract after seeing some of the other reviews. It turned out really good and could barely taste the avocado. Love that I now have a use for Avocados about to go bad. Will definitely be making again, Thanks for sharing!

    1. Yay!! I’m so glad you enjoyed this avocado ice cream, Nicole. 🙂 Thanks for trying it and for coming back to leave a comment. I so appreciate it!

  15. 5 stars
    Guess what I had for lunch today (guilt-free)!! I used pure peppermint essential oil, and if I had read the comments ahead of time, I would have added an extra drop to help with the “avocaod-y” taste, so I’ll keep that in mind for next time. Definitely an awesome treat, thank you!!

    1. Woo!! So glad you loved this, Nana! Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂

      1. Would the product/outcome change significantly if made without the coconut oil? I am just curious! I try not to add oil whenever possible, so I’m just curious! This looks so good!!!

        1. I haven’t tried it, but I bet it would be fine without the oil! Let me know how it turns out if you decide to try it!

  16. 5 stars
    Wonderful – exactly what I was looking for! Combines my favorite ingredients – avocado, choc chips & mint. I halved the recipe to try it out & used 1/4 tea. of mint extract instead of peppermint. A nice balance for my taste. Thank you so much for sharing this recipe – a dream!

  17. 5 stars
    I’m not a fan of peppermint, so I tried to use vanilla instead but it did not work lol I want to experiment with some other flavors and see if I can get it to work and mask the avocado. But I loved the texture, so I’m still giving it 5 stars! It’s just like real ice cream!

  18. 5 stars
    I’m so excited to find this recipe and cannot wait to try it. (Come on avocados- ripen, ripen!) I’m thinking with that lovely color this could easily be made into a DEELISH pistachio dessert, and wondered if anyone had tried that. ???

    1. Hey Lee, I didn’t cover it, but you easily can cover it with tin foil or if you’re using a glass container with a lid that works too!

  19. 5 stars
    Hi Brittany, this ice cream recipe looks amazing. I have bookmarked it. I love exploring unique flavors like Custard Apple, Rose, Falooda, and now it looks like that Avocado flavored ice cream is gonna top my list of favorite exotic ice cream flavors.

  20. What role does the coconut oil play? Any good alternatives? My grandson will detect slightest amount of coconut. Thanks, Tracy

    1. Hi Tracy, I haven’t tried this recipe yet, since I found it about 4 minutes ago! However, I like reading the comments under any recipes, because people are always asking about substitutions, and I need to know that kind of stuff! In March 2021, there was a comment asking if the oil could be left out completely, and the author replied that it would probably still work without it. Someone else asked what keeps the avocado from oxidizing and turning brown, but there was no answer. However, brushing a cut avocado with olive oil is a common way to keep air from touching the surface of the cut portion, and causing the brown oxidation (so an unused portion of avocado can be saved) . Oil also changes the freezing properties of the recipe, but I’m not a chemist or food scientist to be able to explain that process.

      All of that to say, the coconut oil could probably be left out, but I would replace it with a mild tasting oil, in order for it to perform the antioxidant and freezing effects of the coconut oil. Maybe safflower or sunflower oil would be a good substitute.

  21. 5 stars
    Tried this and really loved it!

    Like others mentioned, I doubled (plus a little more) the peppermint extract. I also used vanilla oat milk just because that’s what I had to hand, and xylitol to sweeten (blood sugar issues). It turned out wonderful & I can’t wait to make it again!

  22. I’m excited to try this. I saw the variations you offered and I wondered; if I wanted to make this a basic chocolate chip flavor, would I need to add any vanilla? Or just omit the mint? Thanks!

    1. Hi, Alexie! I recommend swapping the mint with vanilla for added flavor! Let me know how it turns out 🙂