Have avocados all the time with Avocado Ice Cream

Have avocados all the time with Avocado Ice Cream
Reading Time: 2 minutes

Ya’ll gave me a whole lot of criticism about my avocado ice cream, but I am absolutely sticking with this recipe. BECAUSE IT ROCKS.


At this time of the year, avocado production winds down, and we’re often stuck finding tiny little versions of the little green fruit in our grocery stores. One of the best way’s I’ve found to preserve them is to make them into an ice cream.

This recipe doesn’t have dairy, so it’s not like ice cream in the traditional sense, but it is a delicious alternative to regular ice cream, and it’s a nice way to have some avocado all year round.

I think this recipe freaked people out because they expect it to be savory, but it’s not! This doesn’t taste like a good bowl of guacamole – it’s a mild, semi-sweet coconut cream and lime kind of flavor. The avocado helps to create a creamy texture.

It is the weirdest thing, but I promise it works!

Click below for the recipe – and let me know what your favorite crazy ice cream combo is.

Avocado Ice Cream

September 23, 2017

10309Share on Facebook15288Share on Pinterest9423Share on TwitterIt’s a real good recipe and a nice way to preserve some avocados. Recipes, travel tips & moreSubscribe for…

  • 45m
  • 2h
  • 2h 45m
  • 48 oz (6 cups) of ice cream


  • 4 Large, ripe avocados
  • 5 limes
  • 32 fluid ounces of unsweetened coconut milk (you can find this in can form, or boxed in the dairy section)
  • 1 cup of granulated sugar


  1. Slice and mash avocados in a bowl with a fork or spoon until they are completely pureéd.
  2. Mix in lime juice, coconut milk and granulated sugar until completely incorporated.
  3. If you have an ice cream maker, pour it in and let it churn for 45 minutes according to the manufacturers specifications. If not use those muscles and a wooden spoon to hand-stir the mixture until it is completely smooth.
  4. Pour the churned mixture into a 9.25 x 5.25 x 2.75 in pan lined with parchment or wax paper, and let it freeze for 2 hours.
  5. Thaw for 10 minutes, and get some nice, scoopable avocado ice cream!


  • 24 scoops
  • 1 scoop (1/4 cup)
  • 93
  • 1g
  • 11g
  • 5g

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Mila Clarke Buckley
Mila Clarke Buckley

Mila is the author of Hangry Woman and a person with type 2 diabetes, trying to navigate the world of food, while also sharing positive representations of people living with type 2 diabetes.

She lives in Texas with her Husband, Bryan, and her pups, Lily and Cooper. She loves to talk to her readers, so find her on social media and say hello!

Find me on: Twitter | Instagram | Facebook



  1. October 6, 2017 / 5:48 pm

    Oh my goodness, I’ve always wanted to try avocado ice cream and now I can!

  2. October 6, 2017 / 12:32 pm

    YUM! i love avocado anything — my favorite is avocado bubble tea. I’ve never had avocado ice cream before, but it looks heavenly!

  3. October 6, 2017 / 8:09 am

    I’ve never tried avocado ice cream before. This looks really refreshing. Perfect for the warm weather days we’ve been having.

  4. October 5, 2017 / 2:55 pm

    I think it sounds amazing! I love using avocados to make my smoothies creamy. Most smoothie and nice cream recipes use bananas to add the creamy factor but I absolutely can’t stand bananas, so this seems like a good alternative. Plus I love the beautiful vibrant color!

  5. September 24, 2017 / 9:56 am

    What’s not to love! Avocados are creamy and make great smoothies and cheesecakes!

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