Combine avocado with some milk and cream, a squeeze of lemon, and a touch of sugar for an ice cream that tastes like a totally heightened version of avocado.
Serves6 to 8Makesabout 4 1/4 cupsPrep5 minutes to 8 minutesWe independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Mention avocado ice cream and the first question you’re likely to get asked is, “What does it taste like?” The flavor can best be described as the avocado-iest avocado you’ve ever tasted. Thanks to some milk and cream, a squeeze of lemon, and just a touch of sugar, avocado ice cream tastes like a totally heightened version of avocado. It’s unbelievably creamy, rich, and totally refreshing. Plus, it couldn’t be easier to pull off. You’ll want to keep this one on repeat all summer.
How Do You Make Homemade Avocado Ice Cream?
One of the greatest things about making homemade avocado ice cream is that it requires less than 10 minutes of hands-on work. Talk about a win! There are four simple steps to making avocado ice cream.
What’s In Avocado Ice Cream?
Avocado ice cream is a cool and refreshing egg-free treat that comes together with a handful of basic ingredients. Do be sure to start with ripe avocados. If they’re still a little firm, it’s worth waiting a few days. Want to speed the ripening process along? We have you covered — we tested the best ways to ripen an avocado.
Do I Need an Ice Cream Maker to Make Avocado Ice Cream?
Yes. After the ice cream base is blended and chilled it gets churned in an ice cream maker until it’s thick, soft, and creamy.
Avocado Ice Cream Recipe
Combine avocado with some milk and cream, a squeeze of lemon, and a touch of sugar for an ice cream that tastes like a totally heightened version of avocado.
Prep time 5 minutes to 8 minutes
Makes about 4 1/4 cups
Serves 6 to 8
Nutritional Info
Ingredients
- 1 pound
ripe avocados (2 large or 3 medium)
- 1 medium
lemon
- 1 cup
cold whole milk
- 3/4 cup
granulated sugar
- 1/4 teaspoon
kosher salt
- 1 1/2 cups
cold heavy cream
Instructions
Make sure the base of your ice cream maker is frozen if needed.
Halve and pit 1 pound ripe avocados. Scoop out the flesh into a blender. Juice 1 medium lemon until you have 1 tablespoon and add to the blender. Add 1 cup whole milk, 3/4 cup granulated sugar, and 1/4 teaspoon kosher salt and process until smooth, about 30 seconds.
Transfer to a large bowl. Add 1 1/2 cups cold heavy cream and whisk to combine.
Churn in an ice cream maker according to the manufacturer’s directions, 15 to 30 minutes. The ice cream will have a soft and creamy texture.
Transfer to an airtight, freezer-safe container that just fits the ice cream. Place in the coldest part of the freezer and let freeze for at least 4 hours or ideally overnight. For best results, press a sheet of parchment paper directly onto the surface of the ice cream for longer-term storage to prevent freezer burn.
Recipe Notes
Storage: The ice cream can be frozen for up to 3 months.
