Avocado Ice Cream
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Published Jul 29, 2021, Updated Jul 17, 2023
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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.
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!
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.
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!
More no-bake desserts you might enjoy!
- Strawberry Coconut Milk Sorbet
- Chocolate Covered Banana Pops
- Chocolate Strawberry Banana Yogurt Clusters
- 3-Ingredient Icebox Cake
- Healthy No Bake Cookies
- Vegan Cookie Dough Bars
- Vegan Blueberry Cheesecake Bars
- Greek Yogurt Popsicles
- 2-Ingredient Banana Frozen Yogurt
- Cottage Cheese Ice Cream
Avocado Ice Cream
Ingredients
- 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)
Instructions
- 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!
Video
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!!
Woo!! So glad you loved this, Nana! Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂
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!!!
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!
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!
Woo!! So glad you loved this recipe, Lynn! Thanks for the review. I so appreciate it!
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!
I’m glad you liked the texture of this! You’ll have to come back and let me know if you find another good flavor to mask the avocado. I also have this chocolate banana nice cream that you might like. 🙂
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. ???
So once you lined the loaf pan with the parchment what did you cover it with to put it in the freezer?
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!
Just wondering what stops the avocado from oxidizing and going brown? Will it stay green?
Taste delicious
Yay! I’m so glad you enjoyed this ice cream, Irma! Thanks for the review 🙂
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.
You’ll have to let me know what you think if you try it!
What role does the coconut oil play? Any good alternatives? My grandson will detect slightest amount of coconut. Thanks, Tracy
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.
Looks delicious. Would it work in popsicle molds?
I haven’t tried it, but I bet!