Avocado Ice Cream

Catalina Castravet
By Catalina Castravet

Avocado Ice Cream has only 5 ingredients and no ice cream machine is needed. It’s creamy, refreshing and also healthier.

I love making easy and delicious Ice Cream, like my Mint Chocolate Chip Avocado Ice Cream and Chocolate Chip Blackberry Ice Cream.

Avocado Ice Cream

Avocado Ice Cream

I can’t wait to share with you this Avocado Ice Cream. You see, when it comes to desserts I am an ice cream enthusiast. I will ALWAYS choose the ice cream. I just can’t help myself, and quiet frankly, I don’t want to help myself. Ice cream to me is its own food group, and should I say the most AMAZING food group.

Avocado Ice Cream

This delicious Mint Chocolate Chip Avocado Ice Cream that also happens to be vegan.

Best Avocado Ice Cream

The Avocado Ice Cream was a huge success, especially since it’s no churn. Also, you don’t need an ice cream machine to make it and it only has 5 ingredients. It takes just a few minutes to combine all the ingredients, do a few quality taste checks and pop it into the freezer.

Avocado Ice Cream

The Avocado Ice Cream naturally has a beautiful and vibrant green color that he absolutely loved. The Ice Cream is incredibly creamy and smooth, no one would ever suspect that its vegan. Full fat coconut milk adds a nice tropical touch and extra creaminess. I am a huge fan of the mint chocolate chip flavor.

Chocolate Chip Avocado Ice Cream

Like I mentioned before, this Vegan Mint Chocolate Chip Avocado Ice Cream is very easy to make. All you need is a high speed blender, even a food processor will work. All the ingredients get blended, except chocolate chips, which you have to stir in after and you are done. Put it in the freezer and patiently wait for it to freeze.

This ice cream tends to get very hard in the freezer, so before you try to scoop it and serve it. Leave it on the counter at room temperature for 10-15 minutes. Patience is key to enjoy a delicious, smooth and creamy ice cream.

Avocado Ice CreamCreamy and crunchy from the chocolate chips, with a beautiful mint flavor, this avocado ice cream is not overly sweet and it’s very refreshing!

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5 from 1 reviews
Avocado Ice Cream
Author: Catalina Castravet Serves: 10 servings
Prep time: 15 minutes Total time: 15 mins

Ingredients

  • 3  avocados  (ripe)
  • 2 cans (14 oz each)  full fat coconut milk 
  • 3/4 cup  maple syrup 
  • 1/2 teaspoon  mint extract 
  • 1 cup  vegan chocolate chips 

Instructions

  1. The day before making the ice cream, place the cans of coconut milk in the fridge overnight upside down. Plan in advance, as this is a very important step, it will segregate the coconut cream from the coconut water.
  2. Cut the avocados in half, remove the pit and spoon out the avocado flesh into a food processor or high speed blender.
  3. Turn the cans of coconut milk upside down, and open them, the hard coconut cream will be on top now.
  4. Spoon out the coconut cream into the blender and save the remaining coconut water for a smoothie or drink it.
  5. Add maple syrup and mint extract to the blender and blend on medium high speed until fully combined and smooth, about 3-4 minutes.
  6. Pour the ice cream mixture into a freezer safe bowl, stir in the chocolate chips, cover the top with plastic wrap, close the bowl and place in the freezer for 6 hours or overnight.
  7. Before serving, let the ice cream stand at room temperature for 10-15 minutes.
  8. Enjoy!
Calories: 253 Carbohydrates: 32 Protein: 2 Fat: 14 Saturated Fat: 4 Cholesterol: 0 Sodium: 6 Potassium: 346 Fiber: 5 Sugar: 23 Vitamin A: 90 Vitamin C: 6 Calcium: 57 Iron: 1.7
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Comments

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Sues

You have no idea how badly I want this ice cream right now!!

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Bethany @ athletic avocado

This recipe is proof that avocados are simply amazing! Im DROOLING!

Reply

Ew, gross. Close your mouth! -going to try this recipe tonight! ingredients were expensive :( but organic and fair trade :)

Reply

Lynn Boyd

Whereis the nutritional information? Could you use light coconut milk?

Reply

Hi Lynn, I can't provide nutritional info as I am not a registered dietician. For this recipe to work you have to use full fat canned coconut milk.

Reply

Olivia @ Olivia's Cuisine

I love avocado ice cream! This is a great recipe, especially because you do not need an ice cream machine! Pinning!

Reply

Alba

What about canned coconut cream? Can that be used instead of canned coconut milk?

Reply

Never used it, so I can't tell you how it works. It may be too dense for this recipe I am thinking.

Reply

Teresa

Do I need to use real maple syrup or will Pancake syrup (like aunt jemimah) or corn syrup work?

Reply

any liquid sweetener will work in the recipe, you can use the syrup.

Reply

Ann Gardner

Very tasty! Since the maple syrup is the only ingredient containing a lot of carbs, can it be substituted? If so, what?

Reply

any liquid sweetener would work in this recipe, you can also add less.

Reply

Debbie

Hi I am eating keto so high fat ice cream would be a dream to eat but i can;t do maple syrup or honey...do you think i could dissolve some powdered ethryitol or swerve and use that instead to taste???

Reply

hi, the maple syrup/honey are not added for consistency, just to sweet the ice cream, so yes, you can totally use the sweetener that you mentioned as long as you like how it tastes. good luck with your diet.

Reply

Jane

I made this and it is DELICIOUS! The only downfall is it’s not as creamy when I pull it out of the freezer. What can I do next time to make it creamy?

Reply

Elizabeth

Hi! I love the idea of this recipe, and am always looking for ways to sneak in healthier options for my kids... I'm wondering if this recipe would work making it into popsicles/icepops?? What do you think?

Reply

Yes, it works great, I made it many times into popsicles.

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