Avocado Ice Cream
3 Ingredient Avocado Ice Cream is rich, creamy, and the perfect treat for a hot day. This recipe is easy to make with an ice cream maker and you don’t need to make a custard base. Just combine the ingredients, churn, and then freeze your ice cream. That’s it!
It’s officially summer. I love summer. Summer means warm weather and sunshine. And best of all, summer means lots and lots of ice cream.
While ice cream is an all-year-round treat for me, in the summer I can eat a ton of it without people questioning me.
Last week I took out my Cuisinart Ice-Cream Maker* to make a fresh batch of ice cream. I’ve been wanting to try avocado ice cream for a long time, and with some ripe avocados on hand, I got a chance to do so. If you don’t have an ice cream maker you should try my no-churn avocado ice cream.
Like my Banana Ice Cream, this avocado ice cream is so easy to make with just a few ingredients.
I love the bright green color of this ice cream. It reminds me of matcha green tea powder.
Sweet, rich, and creamy from the avocados, I really loved this ice cream. But then I really love anything avocado, as I previously already mentioned.
I did a search for avocado ice cream recipes and all the ones I looked at needed a custard base. I haven’t yet ventured into making a custard-based ice cream. It seems like so much extra work.
Anyhow, I created my own recipe with just heavy cream, sugar, and avocado and hoped for the best. I loved it. It was rich and with a creamy texture even without the custard base.
Ingredients
- Avocados
- Heavy cream
- Granulated sugar
How to Make It
Place all three ingredients in a food processor or blender. Process until the mixture is smooth and well blended.
Pour the mixture into the ice cream maker. Churn it following your model’s manufacturer guidelines.
Once it’s done, the ice cream will be a soft serve consistency which you can enjoy right away or you can freeze the ice cream until it’s firm.
Tips for the Best Avocado Ice Cream
I like to store my ice cream in a loaf pan covered with plastic wrap. Keep it in the coldest part of the freezer away from the door.
Homemade avocado ice cream will keep for several weeks as long as it’s stored properly.
You can add mix-ins if you like – chocolate chips, crushed cookies, and nuts would all work well in this recipe.
Or you can serve a scoop of this ice cream in a bowl with whipped cream, chocolate sauce, or try some fresh fruit like strawberries, blueberries, or raspberries.
More Ice Cream Recipes
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Avocado Ice Cream
Ingredients
- 3 ripe avocados, peeled and pitted
- 1 1/4 cups heavy cream
- 1 cup sugar
Instructions
- Place the avocados in a food processor. Add the cream and sugar and blend it all together until it's smooth.
- Pour the mixture into an ice cream maker and churn the ice cream according to your machines instructions. For my Cuisinart, I churned it for 20 minutes.
- Serve the ice cream immediately or freeze.
I stumbled upon this recipe while looking for some ice cream ideas, and now I’ve put avocados on my shopping list.
I second Two Foodies in that a custard based ice cream really is delicious, but for me, the biggest problem is what to do with all the extra egg whites. Today I found a solution that isn’t meringues: Nami Nami made an egg white cake that looks like rather appealing. I hope that this will persuade you to cross over to the dark (yellow) side of ice cream making, the custard side! 😉
https://nami-nami.blogspot.com/2009/01/egg-white-cake-recipe-angel-cake-recipe.html
I do like custard ice creams, but it’s a lot more effort. I think this is still pretty good even though it’s not a custard base!
i used a slightly different mix and it came out great, too!
2 avocados
1.5 c cream
1 c whole milk
3/4 c sugar
would be good garnished with mint!
Thanks for sharing your recipe! Sounds delicious.
Hello,
I am doing an end of summer ice cream round up on my own blog and would love to include this recipe. I would use one of your images, and link back to you, but I wouldn’t be posting the recipe directly. If you would like to be a part of it, please email me at carketch29 (at) yahoo (dot) com.
Thanks,
Carolyn
I’m not surprised that it’s creamy; after all you have both cream and avocado together of which both are very smooth! 🙂 For a class we made ice cream with half/half as well as a combo of half/half and milk, the half/half resulted in ice cream that was like soft serve while the combination resulted in an icier, rougher texture.
I’ve used half and half when I don’t have heavy cream, but I definitely notice a difference.
You should try custard based ice cream – it’s really one of the key steps to go from good to great ice cream. Even with Philadelphia-style ice cream I would recommend aging overnight in the fridge before putting in the ice cream maker. It helps to bring out the flavors better in both ice cream styles (not much different to eating a stew on the next day).
Thanks for the tips. I know custard based is probably a lot better; I just hate having to do stuff with the egg yolks. I’ve avoided it so far, but I’ll eventually venture forth.
Yum! Ever since I saw Alton Brown make this on tv I’ve wanted to try it! Looks so good…
Oh I didn’t even see Alton Brown’s version. Now I will need to find it.
Nice job Kirbie…. now I’m waiting for the Durian ice cream! ;o)
Hmm…I’m not sure about that one. I usually love all fruits, but durian is one I haven’t quite learned to love yet. Plus I don’t know if my family would let me bring one into the house with that smell. haha.