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Why this recipe works
If you have leftover ripe avocados and don’t know what to do with them, this homemade avocado ice cream recipe is a great way to use them up!
Avocado isn’t only for making guacamole, avocado toast, or blending into an avocado crema for tacos. Since it has a mild flavor, it’s great in ice cream, too! If you’re looking for a new way to enjoy avocado, this avocado ice cream is perfect for a hot summer day! It’s creamy, delicious, and best of all – easy to make.
This ice cream is made using a Philadelphia ice cream style base, which means there are no egg yolks in it. Buttery avocados make this ice cream extremely creamy – so no eggs needed here!
I love this recipe because it takes minimal ingredients to make. Just avocado, heavy cream, whole milk, sugar, honey, vanilla, and salt. A super simple sweet treat.
- 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 – I like to use honey or a liquid sweetener in addition to granulated sugar in my Philadelphia-style ice creams. A liquid sweetener helps prevent crystallization when the ice cream freezes, resulting in a smoother end product. In the past, I’ve also added a tablespoon of vodka, which was a David Lebovitz recommendation and supposed to help prevent crystallization. However, lately I have not added it as I don’t see a huge difference in this recipe and prefer to add honey instead.
- 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.
It is so simple to make your own avocado ice cream at home with just a few simple ingredients. Just follow the step-by-step instructions below that tie to the numbered images. For printable instructions, nutrition information, and additional notes, scroll down to the recipe card.
- Add the ripe avocados, granulated sugar, honey, milk, vanilla and salt to a food processor.
2. Pulse the food processor until the avocados are completely smooth. No more chunks of avocado should remain and you should have a smooth texture. You can also use a regular blender if you prefer.
3. Add the pureed avocado mixture to a large bowl. Pour in the heavy cream and mix until smooth and the heavy cream is combined. If your mixture is not very cold, place it in the refrigerator to chill for about 30 minutes. You can leave it in the refrigerator for a few hours if you prefer, as well. The key is to make sure that both the bowl of your ice cream maker AND the avocado ice cream base are very cold so that the ice cream can firm up as it churns.
4. Churn your avocado ice cream according to the manufacturer’s instructions. In my Cuisinart ICE-30 ice cream maker, it takes about 30 minutes. In my Breville Smart Scoop Ice Cream Maker, it takes about 45 minutes for the ice cream to churn. It may vary depending on the brand of ice cream maker you have and how cold your base mixture is.
5. Once the ice cream is finished churning, place it in a freezer-safe container. I like to use a loaf pan a lot of the time because it’s long and narrow, which makes it easy for scooping the ice cream later. Cover the pan and freeze the ice cream for at least 3 hours, until firm.
6. Let sit out for a few minutes at room temperature to soften slightly before scooping and serving.
- This is a Philadelphia based ice cream recipe which means that it does not contain eggs. To get a rich and creamy ice cream, you will want to use heavy cream and whole milk. I do not recommend using dairy with lower fat content because the ice cream will become icy.
- Be sure that you use ripe avocados. If the avocados are not ripe it will be really hard to get them smooth for this recipe and they will have little flavor.
- I like to use honey in this recipe because it helps keep the ice cream softer and less icy. You can use corn syrup in its place if you prefer.
- This ice cream is best served within a week of making it. Store in a freezer-safe airtight container. Place parchment paper or plastic wrap directly on the surface of the ice cream to help prevent ice crystals from forming.
Yes, it does! It tastes much like an avocado does. Creamy, light, buttery, and earthy. It’s a delicious dessert!
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 in the notes section of the recipe card. Omit the honey and use 1/4 cup of corn syrup or an additional 1/4 cup of vegan friendly granulated sugar. Keep in mind that some brands of white granulated sugars are not vegan because the sugar is processed with bone char.
Try these other homemade ice cream recipes:
- Strawberry Banana Nice Cream
- Vegan Banana Chocolate Chunk Ice Cream
- Fresh Strawberry Ice Cream
- Chocolate Peanut Butter Ice Cream
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Avocado Ice Cream
- 3 ripe avocados (peeled and pits removed (600g before the pit is removed))
- 1 cup whole milk
- 3/4 cup granulated sugar (150g)
- 1/4 cup honey or corn syrup (84g)
- 2 tsp vanilla extract
- 1/2 tsp salt
- 2 cups heavy cream
- Add the ripe avocado flesh, whole milk, granulated sugar, honey, vanilla and 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 the 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.
- Use ripe avocados. If your avocados are not ripe they will have little flavor and will not be creamy. You may also get some chunks in your ice cream which would not be tasty.
- For best results, weigh your avocados using a food scale to make sure you are using the correct amount. Some avocado will be bigger than others. Be sure that you use ripe avocados.
- Store in a freezer-safe container. This ice cream is best eaten within a week for optimal texture. After a week it does tend to get some ice crystals. Always make sure to cover the surface of the ice cream directly with a piece of parchment paper or plastic wrap to help prevent ice crystals from forming. Any time air touches the ice cream, it tends to get some ice crystals.
- Dairy-free avocado ice cream version: Instead of using whole milk and heavy cream, use 2 (15 oz each) cans of coconut cream instead. Add about a cup of the coconut cream in with the avocado in the food processor just to help it form a creamy mixture. Add the remaining coconut cream in the large mixing bowl. Whisk to remove any clumps.
- Vegan avocado ice cream version: Follow the dairy-free avocado ice cream version above, but instead of honey use a vegan corn syrup or use an additional 1/4 cup of vegan-friendly granulated sugar. Some white granulated sugars are processed with bone char to keep them white, so you will want to pick a brand that is labeled vegan if you go that route. I prefer to use some type of liquid sugar in this recipe to prevent the ice cream from getting too icy, so I would opt for the corn syrup if possible.
Avocado what? That’s right. Ice cream. What really spurred this avocado ice cream idea was I had 2 extremely ripe avocados in my possession that needed to be used fast, and I had already eaten dinner that night, so dessert seemed like the only viable solution.
And let’s be serious, who doesn’t like dessert? The ice cream was so creamy and delicious. I don’t know why, but the avocado flavoring makes this dessert feel so sophisticated and exotic, I almost felt like I should be wearing something a little better than my sweatpants to be enjoying such a luxurious ice cream.
There’s just enough avocado flavor so that it doesn’t overpower your taste buds and just a hint of vanilla flavoring which complements the avocado quite well. My roommate and I lovvveeddd it. I’m honestly surprised we still have some left!