This avocado ice cream has a creamy, buttery texture and subtle avocado flavor that tastes nothing like guacamole. It’s a Philadelphia-style ice cream (no eggs required) that’s ready to scoop after about 4 hours in the freezer.
The ripe avocados give you that rich, smooth texture without needing egg yolks. All you need is seven simple ingredients and an ice cream maker, and you’ll have homemade ice cream that’s naturally gluten-free.
Why You’ll Love this Recipe
Ingredients
Ingredient Notes
- Avocados – You want to use ripe avocados in this recipe. Avocados are a great substitution for eggs in this recipe, resulting in a really creamy texture. For best results with this recipe, weigh your avocados using the metric weight I have provided in the instructions.
- Honey – A liquid sweetener helps prevent ice crystals from forming as the ice cream freezes. You can substitute corn syrup if you prefer, but honey adds a subtle flavor that works well with avocado.
- Salt – I tend to use kosher salt, but sea salt or table salt would work in this recipe. Salt helps bring out the sweetness in the ice cream.
- Heavy Cream and Whole Milk. Use full-fat dairy for the creamiest texture. Lower-fat milk or cream will make the ice cream icy instead of smooth.
Tip
Chill the base completely before churning. Your ice cream base and the ice cream maker bowl both need to be very cold (at least 40°F or colder) or the ice cream won’t churn properly. Refrigerate the base for at least 30 minutes, or overnight if you have time.
Recipe FAQs
It tastes creamy, buttery, and mildly earthy with a subtle avocado flavor. It doesn’t taste like guacamole at all. The vanilla and honey balance out the avocado, so you get a smooth, rich dessert with just a hint of that distinctive avocado taste.
No, you really need an ice cream maker for this recipe. Without one, the texture will be icy and grainy instead of smooth and creamy. The constant churning is what incorporates air and creates that soft, scoopable texture.
Yes, I have tested out a dairy-free version of this recipe! In place of the whole milk and heavy cream, you can use 2 cans (15 oz each) of coconut cream. You don’t have to separate out the coconut milk from the cream, just use the full can.
Yes. Follow the dairy-free instructions above and replace the honey with corn syrup or an additional 1/4 cup of vegan granulated sugar. Note that some white sugars are processed with bone char, so look for a brand labeled vegan if using extra sugar.
Expert Tips
Storage Instructions
Make Ahead: You can make the ice cream base up to 1 day ahead and store it in the fridge before churning. Give it a good whisk before pouring into the ice cream maker.
Freeze: Store in a freezer-safe airtight container for up to 2 weeks for best texture. Press parchment paper or plastic wrap directly on the surface to prevent ice crystals from forming. After a week, the ice cream may develop ice crystals but is still safe to eat.
Serving Suggestions
Serve this avocado ice cream with Fresh Strawberry Ice Cream when you want contrasting colors and flavors at a summer gathering. Pair it with Chocolate Peanut Butter Ice Cream for a fun mix of light and rich flavors that complement each other. If you’re making multiple frozen desserts and want a no-churn option, add Strawberry Banana Nice Cream to your lineup so you don’t have to wait for the ice cream maker between batches.
More gluten-free ice creams to try
Did you make this recipe?
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Avocado Ice Cream
Ingredients
- 3 ripe avocados - peeled and pitted, need 1 1/2 cups (360g) of avocado flesh
- 1 cup whole milk
- ¾ cup granulated sugar - 150g
- ¼ cup honey or corn syrup - 84g
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 2 cups heavy cream
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Add the flesh of 3 ripe avocados, 1 cup whole milk, ¾ cup granulated sugar, ¼ cup honey or corn syrup, 2 teaspoons vanilla extract and ½ teaspoon salt to the bowl of a food processor or blender.
- Pulse until the avocado is smooth and the ingredients are combined.
- Place the avocado puree into a large mixing bowl and add 2 cups heavy cream. Whisk until smooth and the heavy cream is fully integrated.
- Pour the ice cream mixture into the bowl of an ice cream machine and freeze according to the manufacturer’s instructions. Mine typically takes between 25-45, but this will depend on the machine that you use.
- Once the ice cream is churned, transfer the mixture to a loaf pan or other freezer-safe container. Cover and freeze for at least 3 hours, or until firm.
- Set out at room temperature for a few minutes to soften slightly before scooping.
Video
Notes
- Weigh your avocados. Use 360g of avocado flesh for consistent results. Avocado sizes vary, so a kitchen scale ensures accuracy.
- Chill before churning. The ice cream base must be cold (at least 40°F) before churning, or it won’t freeze properly. Chill for at least 30 minutes, or overnight.
- Churning time varies. Depending on your ice cream maker and how cold your base is, churning takes 25-45 minutes. The ice cream is ready when it looks like soft-serve.
- Storage tip. Press parchment paper or plastic wrap directly on the surface before freezing to prevent ice crystals. Best eaten within a week for optimal texture.
Nutrition
This looks sooo good. I am going to have to make this for the Halloween party I am going to in a couples weeks since we are hianvg walking tacos and I think guacamole is always a good think to have around. Yum.
Let me know if you do and how you like it! I personally loved it. Thanks for commenting!