Avocado Ice Cream Recipe: Tips for Making Avocado Ice Cream

Avocado ice cream is a frozen dessert consisting of puréed avocados, full-fat milk and cream (or coconut milk), sweetened condensed milk, and a squeeze of lemon juice to preserve the fruit’s signature hue. You can serve avocado ice cream on its own or with various mix-ins, like bittersweet or dark chocolate chips, nuts, a drizzle of maple syrup, and bits of cookie dough or fudgy brownie. Avocado ice cream is sometimes known as “nice cream,” a contemporary term that refers to frozen fruit purées, like banana ice cream.

Known for their high percentage of healthy fats, omega-3s, and rich texture, avocados are an ideal choice for boosting the nutritional value of homemade gluten-free ice cream. The consistency of the avocado and sweet cream base makes refreshing popsicles, too.

Like all homemade ice creams—especially those made with plant-based milks, like almond milk ice cream or cashew milk ice cream—avocado ice cream will set a little harder than the average pint you’ll find at the grocery store. For easier scooping, let it thaw slightly before serving.

1. 1. Make “no-churn” avocado ice cream. You don’t need an ice cream maker to make avocado ice cream. To make no-churn ice cream, blend the ingredients in a food processor or high-speed blender, then transfer them to a chilled loaf pan or airtight freezer-safe container. Lay a sheet of plastic wrap directly over the surface to prevent ice crystal formation, and freeze until completely set.
2. 2. Use lemon juice to prevent oxidation. A squeeze of lemon or lime juice will help fresh avocado ice cream stay vibrant and green longer, which is also one of the reasons that you can find it in most guacamole recipes. However, if you’re making a chocolate avocado ice cream with a tablespoon or two of cocoa powder, you can skip this step, as the color won’t be as visible.
3. 3. Make it vegan. To make avocado ice cream dairy-free and vegan-friendly, swap the heavy cream for full-fat coconut milk or coconut cream and the sweetened condensed milk for a ¾ cup of granulated sugar.