This creamy, dreamy dessert is perfect for anyone who adores the buttery taste of avocados and wants a refreshing summer treat.
With only 5 simple ingredients and no ice cream maker required, this ice cream is a breeze to whip up.
Intrigued? I would be too!
What does avocado ice cream taste like?
Avocado ice cream tastes creamy and buttery, with the familiar grassy notes of avocados.
But don’t worry, the ice cream is still sweet because of the addition of sweet ingredients like sugar and vanilla.
It’s super refreshing and great if you’re looking for something a little different.
Get ready to indulge in this amazing avocado ice cream.
Here are the key ingredients you’ll need to bring this delightful dessert to life:
- Avocados: The star of the show. Go for ripe avocados for the best flavor and creamiest texture. I recommend using Hass avocados for the ice cream, they’re the creamiest variety and the kind you normally find on the famous avocado toast.
- Lime juice: Freshly squeezed lime juice adds a zesty kick, balancing the richness of the avocados.
- Caster sugar: This fine sugar dissolves easily, ensuring a smooth and sweet base.
- Thickened cream: For a velvety, indulgent mouthfeel.
- Pure vanilla extract: A touch of vanilla elevates the overall flavor and adds depth to this unique dessert.
Instructions to Create Your Avocado Ice Cream
Step 1: Prepare the avocado puree
Peel and remove the pits from the avocados, then blend the flesh with lime juice in a food processor until you get a perfectly smooth puree.
Using ripe avocados will make blending easier and provide the best flavor.
You can do this by hand too, but it will take longer to get it perfectly smooth.
Step 2: Whip the cream mixture
In a separate bowl, combine caster sugar and thickened cream using an electric mixer.
Add the avocado puree and vanilla extract, then whisk just until the sugar is completely dissolved.
Be careful not to overmix though!
The sugar is completely dissolved when you don’t feel any graininess if you rub some of the mixture between two fingers.
Step 3: Churn or freeze the mixture
If you have an ice cream maker, churn the mixture according to the manufacturer’s instructions. Transfer to a container and freeze for 4 hours or until firm.
No ice cream maker? No problem!
Pour the mixture into a shallow container and freeze for 2 hours or until the edges are frozen.
Remove, beat with an electric mixer, and return to the container to refreeze. Repeat this process 2 or 3 times.
Pro tip: freeze the ice cream in the coldest part of your freezer (in the middle at the back) for faster freezing. The faster the ice cream freezes, the less chance there is of ice crystals forming.
Step 4: Serve and enjoy
When you want to serve your ice cream, remove it from the freezer 10-15 minutes before to let it soften.
Homemade ice cream freezes much harder than the shop-bought stuff.
Then scoop it into serving bowls and garnish with your favorite toppings. I went for grated white chocolate and a drizzle of honey.
Top tips for the perfect avocado ice cream
- Chill your ingredients: For a smoother and creamier ice cream, chill your avocados and cream in the fridge for a couple of hours before making the recipe. This helps the mixture freeze evenly.
- Chill the equipment: Likewise, if you can, remember to freeze the container you’re going to freeze the ice cream in overnight before you add the ice cream. This also helps the mixture freeze evenly.
- Don’t overmix: When combining the avocado puree with the sugar and cream mixture, whisk just until the sugar is dissolved. Overmixing can cause the final ice cream to have a heavy texture.
- Work quickly: Work as quickly as you can to transfer your ice cream mix from the blender to the container you’re going to freeze it in. Fast freezing helps to minimize ice crystals and create an overall better texture (it’s all about texture!).
This avocado ice cream is the perfect base for adding in different flavors and experimenting.
- Dairy-free and vegan: Swap the thickened cream for full-fat coconut milk or coconut cream to create a dairy-free and vegan-friendly version of this ice cream. Or go for one of these coconut cream substitutes.
- Sugar alternatives: Replace caster sugar with a natural sweetener like agave nectar or maple syrup for a refined sugar-free option.
- Tropical twist: Add a cup of diced fresh mango or pineapple to the avocado puree for a vibrant, tropical-flavored ice cream.
- Chocolate avocado: Stir in 1/4 cup of unsweetened cocoa powder during step 2 for a rich, chocolatey twist on this avocado ice cream. Or use chocolate chips, which are a great replacement for cocoa powder.
- Minty freshness: Add a few drops of mint extract and some chopped dark chocolate for a refreshing mint chocolate chip variation.
- Nutty crunch: Fold in some chopped nuts, like almonds or pistachios, just before freezing the ice cream for added crunch and texture. And for and added savory twist, use salted nuts. I’ve got a great guide for transforming plain nuts into salted nuts!
- Swirls of flavor: Create beautiful swirls by folding in fruit compote, like raspberry or strawberry, after churning or during the final freezing step for those without an ice cream maker.
Here’s a great video on making ‘chocolate avo ice cream’ that I’ve used a couple of times!
How to tell if your avocados are ripe
To ensure your avocado ice cream turns out perfectly, it’s important to use ripe avocados.
Here are some tips to help you determine if your avocado is ready to be used:
- Color: Ripe avocados typically have a dark green or almost black skin. If the avocado is still bright green, it’s likely underripe (although this depends on the avocado variety).
- Firmness: Gently press the avocado with your thumb. A ripe avocado will yield to gentle pressure, feeling slightly soft but not mushy. If it feels hard, it’s underripe. If it’s very soft or mushy, it’s overripe.
- Stem test: Carefully remove the small stem or cap at the top of the avocado. If the area underneath is green, the avocado is ripe. If it’s brown or difficult to remove, the avocado may be overripe or underripe.
Remember that avocados continue to ripen after being picked, so not all is lost if your avocado isn’t ripe.
To help it ripen faster, store it in a brown paper bag at room temperature for a day or two.
If you want to slow down the ripening process, store your avocados in the fridge.
You can use overripe avocados for the ice cream, but the color might take on a brown tinge instead of a nice pale green.
You can enjoy avocado ice cream on its own or with a simple topping. But it also works well alongside other desserts.
Here are a few pairing suggestions:
- Grilled fruit: Serve your ice cream with grilled peaches, pineapple, or watermelon for a smokey twist.
- Warm fruit compote: Top the ice cream with a warm berry or apple compote, adding a delicious sweet burst to contrast the avocados savory notes.
- Citrusy desserts: Pair the ice cream with lemon tart, key lime pie, or grapefruit bars to enhance the tangy notes of the lime juice in the ice cream.
- Chocolate treats: Add some decadence by serving the ice cream with rich chocolate brownies, chocolate cake, or even a chocolate mousse. You can’t go wrong with chocolate!
To store your leftover avocado ice cream, keep it in an airtight container in the freezer for up to 3 months. I like to place a layer of plastic wrap or parchment paper directly on the surface of the ice cream to help minimize air exposure.
When you’re ready to enjoy the ice cream again, remove it from the freezer and let it sit at room temperature for a few minutes to soften slightly. This will make it easier to scoop.
Avocado Ice Cream
- Flesh of 4 avocados
- Juice of 2 limes
- 200 g caster sugar
- 300 ml thickened cream
- 1 teaspoon pure vanilla extract
- Process avocado and lime juice in a food processor into a perfectly smooth puree.
- Beat the sugar and cream with an electric mixer to combine. Add avocado puree and vanilla, then whisk until combined, or just until sugar is dissolved. Do not overmix, though, or you’ll ruin the mixture.
- Churn mixture in an ice cream maker according to manufacturer’s instructions. Transfer to a container and freeze for 4 hours or until firm.
- Alternatively, pour into a shallow container and freeze for 2 hours or until frozen at the edges. Remove and beat with electric mixer. Return to container and refreeze. Repeat this process 2 or 3 times.