Creamy Avocado Ice Cream Recipe with 5 Simple Ingredients

You know that moment when you’re craving something creamy and indulgent, but don’t want to feel guilty afterward? That’s exactly how I stumbled upon avocado ice cream years ago during a desperate summer heatwave. My fridge held two sad-looking avocados and a can of coconut milk – hardly ice cream ingredients, or so I thought. One blender whirl later, I discovered magic: the creamiest, dreamiest vegan dessert that actually nourishes you.

This avocado ice cream recipe became my go-to for impressing friends (“Wait, this is healthy?!”) and satisfying my sweet tooth without the sugar crash. The best part? It’s embarrassingly simple – just five ingredients whizzed together and frozen. No fancy machines, no endless churning. Just pure, velvety goodness packed with healthy fats and fiber that makes you feel as good as it tastes.

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Why You’ll Love This Avocado Ice Cream

Trust me, this isn’t just another healthy dessert trying too hard. Here’s why this avocado ice cream will become your new obsession:

• Creamy dreaminess: Ripe avocados and coconut milk create a texture so lush, you’ll swear it’s dairy (but it’s totally vegan!)
• No fancy equipment needed: Just blend and freeze – no ice cream maker required
• <Nutrition thatNutrition that actually tastes good: Each scoop packs healthy fats and fiber to keep you satisfied
• 5-minute prep: Faster than driving to the store for disappointing vegan pints
• Endlessly adaptable: Dress it up with toppings or keep it pure and simple

My favorite part? Watching skeptics take their first bite and immediately ask for seconds. That’s the magic of avocado doing what it does best!

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Ingredients for Avocado Ice Cream

Here’s everything you’ll need to make this dreamy dessert – and yes, every single ingredient matters! I’ve learned through trial and error that quality makes all the difference here.

• 2 perfectly ripe avocados – they should yield gently to pressure, like a just-right peach
• 1 can (5 oz5 oz) full-fat coconut milk – don’t even think about light versions if you want that luscious texture
• 1/2 cup pure maple syrup – the real stuff, not pancake syrup (trust me on this)
• 1 tsp vanilla extract – splurge on the good vanilla if you can
• Pinch of sea salt – it makes all the flavors pop

See? Just five simple things that probably already live in your pantry. Now let’s make some magic!

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How to Make Avocado Ice Cream

Okay, let’s get blending! This couldn’t be simpler – I promise even first-timers will nail it. Here’s exactly how I make my foolproof avocado ice cream:

1. Prep your avocados: Cut them in half, remove the pits, and scoop that gorgeous green flesh right into your blender. No brown bits allowed!
2. Add the magic makers: Pour in your coconut milk, maple syrup, vanilla, and that pinch of salt. The salt might seem odd, but it’s the secret weapon against blandness.
3. Blend like crazy: Hit that button and let it run until you’ve got the smoothest, creamiest mixture possible. Scrape down the sides once to catch any stubborn avocado chunks.
4. Freeze with patience: Pour into a freezer-safe container (I use a loaf pan lined with parchment) and let it set for at least 4 hours. Overnight’s even better for scoopable perfection.
5. Scoop and swoon: Let it sit at room temp for 5 minutes before serving. Then dig in and prepare for your new favorite dessert!

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Pro Tips for the Best Avocado Ice Cream

After making this dozens of times, here are my hard-won lessons:

• Avocados must be perfectly ripe – underripe means grainy texture, overripe brings funky flavors
• Taste before freezing! Adjust sweetness by adding more syrup if needed
• For ultra-creamy results, stir halfway through freezing to break up ice crystals

Trust me, follow these and you’ll have people begging for your “secret” recipe!

Avocado Ice Cream Variations

Once you’ve mastered the basic recipe (and trust me, you will!), it’s time to play! Here are my favorite ways to dress up this creamy dream:

• Chocolate lover’s delight: Add 2 tbsp cocoa powder to the blender – it turns into the richest chocolate ice cream you’ve ever had
• Minty fresh: Swap vanilla for mint extract and toss in some dark chocolate chips for a dairy-free mint chip
• Berry swirl: Blend in 1/2 cup frozen berries for a gorgeous pink hue and fruity tang
• Tropical vibes: Mix in diced mango or pineapple chunks after blending for a sunshine-y treat

My kids go nuts for the chocolate version, while I’m partial to the berry swirl on hot summer days. The possibilities are endless – what will you try first?

Serving Suggestions for Avocado Ice Cream

Now for the fun part – making your avocado ice cream look as gorgeous as it tastes! My go-to move? Scoop it into chilled bowls and top with:

• Fresh fruit: Sliced strawberries, mango chunks, or raspberries add color and freshness
• Coconut whipped cream: A dollop makes it feel extra special
• Crunchy granola: The texture contrast is heavenly

For parties, I serve mini scoops in espresso cups with a mint leaf garnish – always gets oohs and aahs! The natural green hue makes it perfect for St. Patrick’s Day too.

Storing and Reheating Avocado Ice Cream

Here’s the good news – this avocado ice cream keeps beautifully! My foolproof storage method? Press plastic wrap directly onto the surface before sealing in an airtight container. This prevents those pesky ice crystals from forming. It’ll stay dreamy for up to 2 weeks in the freezer (if it lasts that long!).

When the craving hits, just let it sit at room temp for 5-7 minutes – any longer and it gets too soft. No microwave needed! If it ever freezes rock-hard (rare, but happens), pop the container in the fridge for 20 minutes before scooping. Works like a charm every time.

Avocado Ice Cream Nutritional Information

Here’s the beautiful truth – this creamy delight actually loves you back! Each generous 1/2 cup serving packs:

• 220 calories – guilt-free indulgence
• 16g healthy fats (mostly from those amazing avocados and coconut)
• 4g fiber – more than most desserts can claim!
• 12g natural sugars (thank you, maple syrup)

Of course, exact numbers may vary slightly depending on your avocado size and how generous you are with toppings. But compared to traditional ice cream? This is dessert you can feel genuinely good about eating.

Frequently Asked Questions About Avocado Ice Cream

Share Your Avocado Ice Cream Experience

Now I want to hear from you! Did you try any fun variations? Did skeptical family members become instant fans? Leave a comment below or tag me on social – I live for your kitchen success stories!

Avocado Ice Cream

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A creamy vegan ice cream recipe using avocado. Rich, nutritious, and easy to make with just a few ingredients.

• Author: Sophia Collins
• Prep Time: 10 mins
• Cook Time: 0 mins
• Total Time: 4 hours 10 mins
• Yield: 4 servings 1x
• Category: Dessert
• Method: No-Churn
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 2 ripe avocados
• 1 can (13.5 oz) coconut milk
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt

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Instructions

1. Peel and pit the avocados.
2. Blend avocados, coconut milk, maple syrup, vanilla extract, and salt until smooth.
3. Pour the mixture into a freezer-safe container.
4. Freeze for at least 4 hours or until firm.
5. Scoop and serve.

Notes

• Use ripe avocados for the creamiest texture.
• Adjust sweetness by adding more or less maple syrup.
• For a firmer texture, freeze overnight.

Nutrition

• Serving Size: 1/2 cup
• Calories: 220
• Sugar: 12g
• Sodium: 10mg
• Fat: 16g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 2g
• Cholesterol: 0mg