Okay, so picture this. Years ago, a friend dared me to try avocado in something sweet. I was like, “Uh, no thank you? That green stuff belongs on toast or in guacamole, end of story.” But she insisted, saying it makes things unbelievably creamy without needing tons of heavy cream or, you know, dairy. Skeptical but curious (and also maybe a little bit bored that afternoon), I gave it a whirl.
Guys. Life changed. This avocado ice cream? It’s got that perfect, almost custard like texture, but it’s so simple. And you don’t taste the avocado, not really! It’s just this wonderful canvas for whatever flavors you add. This recipe is the one I come back to again and again, always a crowd pleaser even for the avocado skeptics (like I used to be!). It’s become my secret weapon for summer parties or just when I need a little something sweet that doesn’t feel too heavy. Plus, watching people’s faces when you tell them the secret ingredient? Priceless.
Why I’m Obsessed With This Stuff
Right, so why should *you* make this? Honestly, it’s all about the texture. Avocados bring this natural richness and smoothness that’s just unbeatable, especially if you’re trying to keep things dairy free (though you totally don’t have to!). I make this when I have a couple of avocados that are *just* past their prime for slicing but haven’t gone completely south yet. It’s perfect for using up produce and feeling smug about it! Plus, it’s relatively quick, minimal fuss. My husband goes absolutely crazy for this, always asking if we have any “green ice cream” left.
The Bits You’ll Need
This is pretty straightforward, nothing too fancy. Get the ripest avocados you can find – seriously, makes a difference. Here’s the lowdown:
- 2 ripe to overripe avocados, pitted and scooped out
- 1 can (about 13.5 oz) full fat coconut milk (the kind form a can, not the carton stuff!)
- 1/2 cup sugar (or maple syrup for a natural vibe, though I think sugar gives it a slightly smoother finish)
- 1 teaspoon vanilla extract (use the good stuff if you have it, like this one I like from King Arthur)
- A pinch of salt (just a little, really makes the flavors pop)
- Optional: A squeeze of lime juice (maybe 1 teaspoon? Cuts the richness slightly)
Sometimes I’ll swap the sugar for condensed milk if I’m feeling lazy and just want to dump things in, but you might need a little less coconut milk if you do that. Play around!
Let’s Make It Happen!
Okay, deep breaths. It’s easy. Promise.
- Alright, get all your ingredients ready. This is step zero really.
- Throw the scooped avocado, coconut milk, sugar (or syrup!), vanilla, and salt into a blender or food processor. The riper the avocado, the easier this bit is, trust me on that.
- Blend, blend, blend! You want this *super* smooth. No little avocado chunks allowed, nope nope nope. Scrape down the sides a couple of times to make sure everything gets incorporated. This is where I usually sneak a tiny taste just to check the sweetness, you know, for quality control purposes.
- If you’re using the optional lime juice, add it now and give it another quick whizz.
- Pour this lovely green mixture into a freezer-safe container. An old loaf pan works perfectly, honestly.
- Now, here’s the important bit: cover it well! Press some plastic wrap right on the surface to avoid ice crystals forming. Nobody wants icy ice cream.
- Pop it in the freezer.
- Now, if you have an ice cream maker (we’ll get to that), follow *it’s* instructions for freezing. If not, you’re going the no churn route.
- For no churn, you’ll need to stir it. Every 30 minutes to an hour for the first few hours. This breaks up the ice crystals and keeps it smooth. Don’t worry if it looks a bit slushy and weird at first, it always does! Keep doing this until it’s frozen firm enough to scoop, usually 4 6 hours depending on your freezer. This stirring is crucial for that creamy texture we talked about.
- Once it’s scoopable, you’re golden.
Stuff I Learned Along the Way (Notes!)
- Seriously, the riper the avocado, the better. Hard ones are a pain to blend and don’t give you that same smooth texture.
- Coconut milk quality matters. Get the full fat stuff, not the ‘light’ version. And shake the can before opening to mix the cream and liquid.
- Don’t skip the salt! It sounds odd in ice cream, but it balances the sweetness beautifully.
- Adding a bit more sugar or sweetener makes it easier to scoop form the freezer, weirdly. Science or something? I just know it works.
Experiments I’ve Tried
I love messing with recipes! For this one, I’ve done a chocolate version – add 1/4 cup unsweetened cocoa powder to the mix before blending. That one is a winner. I also tried a mint chocolate chip variation by adding mint extract and chopped chocolate after blending, which was pretty good. My attempt at a savory avocado ice cream (don’t ask) did NOT go well. Stick to the sweet side, folks.
Tools You’ll Need
You need a good blender or food processor for this, absolutely key to getting that silky texture. A freezer safe container. If you happen to have an ice cream maker, great! Use it after step 4 (instead of steps 5 9), it makes it extra smooth. But honestly, the no churn method with regular stirring works just fine if you don’t have one. Don’t let that stop you!
Keeping It Fresh
Store it in an airtight container in the freezer. It keeps for maybe a week or two? Though honestly, in my house it never lasts more than a day or two! It does get quite hard when frozen solid, so let it sit on the counter for 5 10 minutes before scooping.
How I Serve It
Plain in a bowl is my go to. Sometimes I’ll sprinkle a few toasted coconut flakes or some chopped pistachios on top. My sister insists it’s amazing with a drizzle of chocolate syrup, and yeah, she’s not wrong!
Pro Tips (Learn from My Mistakes!)
I once tried rushing the blending step and regretted it because I ended up with tiny little green bits in my ice cream. Not the worst thing ever, but definitely not as luxurious. Blend until you think it’s smooth, then blend for another 30 seconds just to be sure!
Another mistake? Not covering it properly in the freezer. Frosty ice cream is just sad. Make sure that plastic wrap is pressed right onto the surface.
FAQs from Friends
Q: Does it actually taste like avocado?
A: Nope! That’s the magic. The flavor is super mild, mostly just creamy and takes on whatever else you put in it, like the vanilla.
Q: Is this healthy?
A: Well, it’s got avocado, which is good fats! But it’s still ice cream, so… moderation, right? It’s probably *more* nutrient dense than your standard store bought stuff though, that’s my story and I’m sticking to it.
Q: Can I use something other than coconut milk?
A: You can try other plant based milks, but full fat coconut milk gives you the best creaminess for a dairy free version. Dairy milk or cream would work too, of course, but you might need less sugar depending on if it’s sweetened. Be brave and experiment!
Q: My ice cream is rock hard, help!
A: Yep, that happens with no churn sometimes! Just let it sit out on the counter for 5 10 minutes before you try to scoop it. It softens up nicely.
Q: Where did you even get this idea?
A: Oh man, I saw a recipe online ages ago, maybe on a blog like Smitten Kitchen or somewhere similar? Can’t remember exactly but glad I stumbled onto it!
Alright, go forth and make this magic! Let me know what you think!
Ingredients
- 2 ripe avocados, pitted and peeled
- 1 can (13.5 oz) full-fat coconut milk or cream
- 1/2 cup maple syrup (or other sweetener to taste)
- 1 tsp vanilla extract
- 1 tbsp fresh lime juice (optional, for brightness)
- Pinch of salt
Instructions
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1Combine the pitted and peeled avocados, full-fat coconut milk or cream, maple syrup, vanilla extract, optional lime juice, and salt in a high-powered blender or food processor.
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2Blend the mixture until it is completely smooth and creamy, scraping down the sides as needed. Ensure there are no lumps of avocado remaining.
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3Pour the smooth mixture into a freezer-safe container. An airtight container works best to prevent ice crystals.
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4Cover the container and freeze for at least 6 hours, or until the ice cream is firm enough to scoop.
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5Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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