You won’t believe how easy it is to make a smooth and creamy homemade avocado ice cream. If you haven’t tried avocado in ice cream, then you are in for a treat. This dessert is so rich and buttery thanks to the avocado, and it is definitely a healthier but just as delicious take on ice cream.
There are a few methods to make this dessert at home, and today I’m sharing with you the easiest way I’ve tried so far. There’s no need to buy an ice cream maker or shake a bag of ice until your arms are sore. All you have to do is add everything into a blender and you’re done.
Key Ingredients You Need
- Avocados — Avocados come in quite a few varieties. Bacon, Fuerte, Gwen, Hass, Reed, and Zutano are the most common ones you’ll find in stores. Since they vary in when they’re in season, I recommend buying whichever is in season.
- Heavy Cream — I recommend using heavy cream over light or half and half cream as the high-fat content in the heavy cream will help keep the dessert smooth and creamy.
- Lime — The lime does double duty in this recipe. The lime juice will help the ice cream keep the vibrant green color as it’ll keep the avocado from browning and add a hint of citrus flavor. Use fresh lime juice whenever possible and skip the bottled juice.
How to Make Avocado Ice Cream
Step 1: Cut the avocados lengthwise around the seed and then twist them open.
Step 2: Remove the avocado seed and scoop the flesh into the blender.
Step 3: Add the heavy cream and milk to the blender.
Step 4: Add the sugar to the blender.
Step 5: Juice the lime and add to the blender along with a pinch of salt.
Step 6: Blend until smooth and transfer the mixture to an airtight container and freeze overnight.
Tips For This Recipe
- Add a spoonful of cocoa powder to the blender to turn this into a chocolate avocado dessert.
- If you do not have an airtight container, you can add the mixture to a container and wrap it up with plastic wrap. Be sure to press the plastic wrap up against the mixture to avoid discoloration and ice crystals.
- If you have extra time, you can store the container in the freezer before adding the mixture to it. This will help the texture and consistency of the ice cream.
- If the dessert is too frozen to scoop out, I run my ice cream scooper under hot water to make scooping easier.
- Get more juice out of lime by rolling it on a counter first to loosen the juices.
Frequently Asked Questions
While some avocados’ skin will turn brown when ripe, it does not apply to all varieties! The best way to check for ripeness is by giving the avocados a squeeze. If it yields to the pressure, then they are ripe. Since avocados can go from ripe to over-ripe almost immediately, store the avocados in the fridge once they’ve ripened if you’re not ready to use them immediately. Got too many avocados? Try making my homemade Guacamole!Â
If you do not have a blender, a food processor will work as well! Unfortunately, it would be very difficult to make this by hand if you don’t have a blender or a food processor. An immersion blender may work in a pinch but ideally, this is made in a blender.
I recommend enjoying the homemade ice cream within the week. Due to the avocados, the color may start turning after a while. Be sure to keep it frozen and in an airtight container to keep it fresh for as long as possible.Â
I would not suggest using less sugar. Sugar helps make the ice cream soft enough to scoop as it lowers the mixture’s freezing point. If you don’t have enough sugar in the dessert, it will come out of the freezer rock solid.Â
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If you’ve tried this recipe, then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!
Avocado Ice Cream
Ingredients
- 3 medium avocados pitted and peeled
- 1 cup granulated sugar
- 1 cup heavy cream
- 1 cup milk
- 1 lime juiced
- pinch of salt
Instructions
- In a high-speed blender, blend all ingredients together until smooth.
- Pour the mixture into an airtight container and freeze overnight.
Video
Notes
- Add a spoonful of cocoa powder to the blender to turn this into a chocolate avocado dessert.
- If you do not have an airtight container, you can add the mixture to a container and wrap it up with plastic wrap. Be sure to press the plastic wrap up against the mixture to avoid discoloration and ice crystals.Â
- If you have extra time, you can store the container in the freezer before adding the mixture to it. This will help the texture and consistency of the ice cream.
- If the dessert is too frozen to scoop out, I run my ice cream scoop under hot water to make scooping easier.Â
- Get more juice out of lime by rolling it on a counter first to loosen the juices.
Marvelous!
So glad to hear that you like it!