I will try anything that has avocados in it, and that includes ice cream. Thanks to their smooth, naturally creamy texture, avocados make the perfect base for this no-churn ice cream. This avocado ice cream is silky smooth, buttery, and made with only 4 ingredients.
What I love most about this recipe is how effortlessly the ingredients come together to create something so indulgent. The ripe avocados give it that signature velvety texture, while heavy cream makes it luxuriously rich. A touch of sugar adds just the right amount of sweetness, and a splash of lime juice brightens everything up, balancing the flavors perfectly. Every spoonful is creamy, refreshing, and just a little unexpected.
Avocado Ice Cream
Equipment
- 1 Blender
Ingredients
- 2 avocados, ripe, peeled, pitted and flesh scooped out
- 1 ½ cups heavy cream, cold, at least 30%
- ¾ cup white sugar, (150 grams)
- 2 tablespoons freshly squeezed lime juice
Instructions
- Place your blender and loaf pan in the freezer for at least 30 minutes before starting this recipe.
- Place avocados, heavy cream, sugar and lime juice in a high-powered blender and blend for about 30 seconds until smooth.
- Immediately transfer ice cream to the cold loaf pan and smooth out so it is an even layer.
- Place food-safe plastic wrap over the ice cream (touching the top of the ice cream) and freeze for at least 6 hours before serving.
- If frozen overnight, it may be hard to scoop. Let sit at room temperature for about 10 to 15 minutes before scooping.
- Leftovers can be stored in a sealed food safe container in the freezer for about a month.
Notes
- Always check your ingredients to ensure they are gluten-free, and don’t forget to read the labels for cross-contamination warnings.
- For the best results, chill your blender before mixing. A cold blender helps the heavy cream whip up light, fluffy, and perfectly creamy.
- Choose avocados that are slightly soft when gently squeezed but not mushy. If they’re too firm, they need more time to ripen.
- Fresh lime juice is a must! It enhances the flavor and helps prevent the avocados from browning—bottled lime juice just doesn’t compare.
- Press a layer of food-safe plastic wrap directly onto the surface of the ice cream before freezing. This prevents ice crystals from forming, keeping your ice cream smooth and creamy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Avocado Ice Cream Step by Step
Gather the Ingredients: Gather all the ingredients together. Place the blender and loaf pan in the freezer for 30 minutes to chill before starting.
Combine the Ingredients: Add 2 ripe avocados (peeled, pitted, and flesh scooped out), 1 ½ cups cold heavy cream, ¾ cups white sugar, and 2 tbsp fresh lime juice to the chilled blender.
Blend the Ingredients: Blend the ingredients for about 30 seconds until smooth.
Fill the Loaf Pan: Immediately fill the chilled loaf pan with the blended avocado mixture in an even layer.
Cover and Chill: Cover the loaf pan with plastic wrap so it’s touching the top of the ice cream. Place the loaf pan in the freezer for at least 6 hours or overnight. If freezing overnight, you can have to leave the ice cream on the counter for 10-15 minutes before scooping.
Serve and Enjoy: Scoop and serve with your favorite ice cream toppings and enjoy!
Serving Suggestions
This base is perfect for so many flavor combinations. I like to add my favorite semi-sweet chocolate chips, pieces of dried fruit, or bits of gluten-free edible cookie dough before freezing. Make it a sundae by layering gooey melted chocolate and whipped cream. When I’m feeling extra indulgent, I’ll whip up a quick gluten-free mug cake and scoop the avocado ice cream on top for the perfect sweet treat.
Storage Instructions
Leftovers can be stored in a sealed food-safe container in the freezer for about a month.
Any suggestions on making this dairy free too? You mentioned in some of your blogs that you are also dairy free so I would love to try your dairy free version since I love avocados!
Hi Lorraine, We haven’t tried subbing out the heavy cream.
Lorraine, we’re dairy free over here too, I’m going to try this with full fat coconut milk, the kind in a can, and I’ll let you know how it goes! I’ve seen recipes for coconut milk based ice creams before so I hope it works out!