Avocado Ice Cream

By Fool Proof Living

Here’s a creamy and rich avocado ice cream that requires no ice cream maker. Made with healthier ingredients and sweetened with maple syrup, this is the perfect vegan ice cream to serve on a hot summer day.

Ingredients

Avocado based ice cream requires just a handful of simple ingredients you can pick up from your local grocery store. For the complete list of ingredients, we will need:

• Coconut Milk: We recommend a can of full-fat coconut milk, shaken or blended until smooth, for the best flavor. That being said, coconut cream can also be used. Though I liked the version of it made with coconut milk better. Do not use a carton of coconut beverage, as this does not impart the same flavor or creamy texture.
• Avocado: Look for avocados with dark green to black skin that yield slightly to pressure. When you pop the cap off the top, the avocado flesh should be bright and green. This means they are ripe but not browned and spoiled.
• Banana: One ripe banana adds creaminess and a slightly sweet flavor.
• Maple Syrup: Go for pure maple syrup for the best flavor.
• Lime Juice + Lime Zest: The lime juice and lime zest add a beautiful pop of citrus flavor. Lemon juice and lemon zest can be used instead. You could also add 1 teaspoon of vanilla extract to further enhance its flavor profile.
• Unsweetened Coconut Flakes: Coconut flakes add a nice crunch and tropical finish. Make sure to toast the coconut flakes for the best flavor.
• Coconut shells: If you have access to coconut shells, they make the pretties “bowls”.

Optional Add-Ins & Variations

• Chocolate: With a little inspiration from Tom Brady and for a chocolate avocado ice cream treat, add 2-3 tablespoons cocoa powder or antioxidant-rich cacao powder. And if you are a fan of chocolate mint ice cream, add a mere ¼ teaspoon of peppermint extract, too.
• Keto: To make keto avocado ice cream, omit the banana and maple syrup. Replace the banana with ½ cup heavy cream and sweeten it with ⅓ cup of your favorite keto sweetener (such as allulose).

How to Make Avocado Ice Cream?

This creamy homemade avocado ice cream recipe comes together after a quick whiz in your food processor and some freezing time – no ice cream machine required. Here’s how to do it:

1. Chill loaf pan: Place a 9×5 inch loaf pan in the freezer for 30 minutes before making the ice cream.

2. Puree ingredients: Place the coconut milk, avocados, banana, maple syrup, lime juice, and Kosher salt in a food processor fitted with the S-blade. Puree for about 1 minute, until all the ingredients reach a smooth texture, scraping down the sides of the bowl halfway through. Once the avocado mixture is smooth, add the lime zest and pulse a few times.
3. Store: Transfer the ice cream base to the chilled loaf pan. Smooth into an even layer with a spatula or the back of a spoon. Cover the surface of the ice cream mixture directly with plastic wrap, removing as much air as possible.
4. Freeze: Place the avocado ice cream into the freezer for at least 4 hours before serving. 
5. Scoop: Remove it from the freezer 15 minutes before serving for it to soften. Scoop into bowls (or coconut bowls) and garnish with coconut flakes, if preferred.

How to Store?

This dairy-free avocado ice cream will keep for up to 1 week in the freezer if stored properly. For best results and prolonged shelf life, make sure to:

• Use a frozen container: We found a pre-chilled loaf pan to be the best mode of storage for this avocado frozen dessert as the larger surface area makes it easier to scoop. That being said, you can store it in an ice cream container (affiliate link) or a freezer-safe airtight container.
• Cover with plastic wrap: Place a piece of plastic wrap directly on the surface of the ice cream to prevent air bubbles and the formation of ice crystals.
• Allow good airflow: Place the loaf pan in the coldest part of your freezer (usually in the back, away from odorous foods) with good air circulation. A consistent temperature maintains the texture and flavor.
• Avoid frequent thawing and refreezing: Constant temperature fluctuations may create an icy texture.
• Consume within one week: Homemade ice cream does not have as long a shelf life as commercially-made ice cream. For the best texture and flavor, enjoy within 5-7 days.

How to Serve

This healthy avocado ice cream recipe can be served just as is or jazzed up to really play up its tropical vibe. Some of my favorite ways to serve include:

• Cone or Bowl: Keep it simple by scooping into your favorite cone or ice cream bowl.
• Coconut Bowls: If available to you and to really give it the island appeal, serve it in fresh coconut halves with a sprig of fresh mint and toasted coconut flakes, as pictured here.
• Blend into Smoothies and Milkshakes: This avocado ice cream has a minimal amount of natural sugars, which means it is healthy enough to enjoy on the regular in daily smoothies or milkshakes.
• With Toppings: Finish with any and all of your favorite healthy or crunchy toppings, such as fresh fruit, dark chocolate chips, toasted nuts, or even granola.

Expert Tips

• Blend coconut milk well: Whether you shake the can vigorously or blend the coconut milk in a blender, make sure the coconut milk is a smooth consistency before pureeing.
• Process well: Be sure to use a high-powered food processor or high-speed blender, such as a Vitamix, to achieve optimal texture.
• Ripeness is key: Since avocados are the main ingredient in this recipe, it’s important that the avocados are at the right degree of ripeness. Brown or mushy avocados will result in a bitter flavor. The same is true for the banana.
• Add lime zest at the end: A few specks of lime zest running throughout the ice cream add visual appeal and pops of citrus flavor. And adding it at the end prevents it from disappearing into the ice cream.
• Churn, if desired: While we did not find it necessary to churn the avocado ice cream in an ice cream maker, you can certainly do so following the manufacturer’s instructions. It takes about 15-20 minutes for it to fully freeze in my ice cream maker (affiliate link.)
• Allow to thaw for 15 minutes before serving: Because this ice cream with avocado has a ton of healthy fats and lower water content when compared to dairy-based ice cream, it takes longer to reach a softer consistency. Allow to sit at room temperature for 10-15 minutes, or until it is scoopable.
• Fun fact: Did you know that avocado ice cream is Tom Brady’s favorite ice cream? 

QUICK RECIPE BELOW

Equipment

• 1 Ice Cream Maker
• 1 Reusable Ice Cream Tub
• 1 Ice Cream Scoop

Ingredients

• 1 can unsweetened coconut milk – 13.5 ounces
• 2 Hass Avocados ripe, total weight 1 pound with pits; skinned and pitted
• 1 banana ripe
• ½ cup maple syrup
• 2 teaspoons lime juice freshly squeezed
• ¼ teaspoon Kosher salt
• 1 tablespoon lime zest from 2 limes

Optional Garnishes

• 2 tablespoons Unsweetened toasted shredded coconut

For Serving (Optional)

• Coconut Bowls

Instructions

• Place a 9×5 inch loaf pan in the freezer for 30 minutes before making the ice cream.
• Place the coconut milk, avocados, banana, maple syrup, lime juice, and Kosher salt in a food processor and puree until all the ingredients are smooth for approximately 1 minute. Scrape down the sides of the bowl halfway through processing so that all the ingredients are pureed.
• Add the lime zest and pulse into the mixture for a couple of “bursts.”
• Transfer the mixture to the loaf pan and smooth it out evenly. Cover with stretch film, removing as much air as possible.
• Place the covered ice cream into the freezer for at least 4 hours before serving.
• Remove it from the freezer 15 minutes before serving for it to soften. Scoop into bowls (or coconut bowls) and garnish with coconut flakes, if preferred.

Notes

• Yield: This recipe yields a little less than 1-quart ice cream.
• Coconut Milk vs Cream: This recipe was tested both with canned coconut milk and canned coconut cream. We prefer the version made with the milk better as the version made with cream had an overwhelming coconut taste whereas the milk version allowed the avocado flavors to shine. 
• Storage: Be sure to store in an airtight container, cover it tightly and consume within 5-7 days.
• This recipe is adapted from David Lebovitz’s Avocado Ice Cream recipe with minor changes.

Nutrition

Calories: 527kcal | Carbohydrates: 48g | Protein: 5g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 171mg | Potassium: 951mg | Fiber: 10g | Sugar: 32g | Vitamin A: 168IU | Vitamin C: 17mg | Calcium: 74mg | Iron: 2mg