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Overhead view of three scoops of avocado ice cream with fresh mint on top.
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5 from 3 votes

Avocado Ice Cream

Creamy, rich, and absolutely delicious, this homemade Avocado Ice Cream is just what you need this summer. This no-churn ice cream takes next to no time to prepare and doesn’t require an ice cream machine! All you need are six simple ingredients and a blender, and you’ll have homemade ice cream in no time.
Prep Time10 mins
Freeze Time8 hrs
Total Time8 hrs 10 mins
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 455kcal
Author: Justin Coit


  • Blender


  • 3 medium avocados pitted and peeled
  • 1 cup granulated sugar
  • 1 cup heavy cream
  • 1 cup milk
  • 1 lime juiced
  • pinch of salt


  • In a high-speed blender, blend all ingredients together until smooth.
  • Pour the mixture into an airtight container and freeze overnight.



  • 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 scoop under hot water to make scooping easier. 
  • Get more juice out of lime by rolling it on a counter first to loosen the juices.


Calories: 455kcal | Carbohydrates: 46g | Protein: 4g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 58mg | Sodium: 47mg | Potassium: 583mg | Fiber: 7g | Sugar: 36g | Vitamin A: 801IU | Vitamin C: 14mg | Calcium: 88mg | Iron: 1mg