This vegan avocado ice cream is creamy and smooth with the perfect flavor and the perfect melt-in-your-mouth texture.
This vegan avocado ice cream is so smooth and creamy you will totally fall in love with it.
It has a perfect melt-in-the-mouth consistency and the color is totally gorgeous. It’s also extremely easy to make.
I tried a version of this that just did not work at all. And I should have known as soon as I tasted it right after blending it because it tasted just like (very) sweet guacamole.
But I thought, well…. maybe it will be better once it’s churned?
So I churned it and then froze it and then it tasted like frozen sweet guacamole!
Not at all what I was aiming for.
So I tried again and this time I used a little less avocado, a little more coconut cream and coconut milk and a little less sugar and then we had avocado ice cream perfection!
Just enough avocado flavor so that you know you’re having avocado ice cream but nothing at all like frozen guacamole!
Just smooth, beautifully textured, creamy ice cream.
You’ll also love our vegan pistachio ice cream.
How To Make Vegan Avocado Ice Cream
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
Simply throw all your ingredients: coconut cream, coconut milk, sugar, maple syrup, lemon juice, vanilla, salt and two avocados into a blender.
Blend until very smooth.
Then churn it in your ice cream machine until it reaches a soft serve consistency.
Transfer to a loaf pan and smooth it down.
Freeze for several hours until frozen. Scoop and serve and enjoy.
Full fat ingredients. We use a mix of full fat coconut cream from the can, full fat coconut milk, also from the can, and of course ripe avocados. You definitely don’t want to make this with low fat ingredients or with thinner plant milks like almond milk.
Lemon juice. This stops the avocado from oxidizing. We’re blending and then churning and only then are we freezing. Without lemon juice added there is too much time for the avocados to oxidize during this process. The lemon juice keeps that from happening.
Maple syrup. This goes along with the sugar to create the sweetness but also to assist in creating that perfect texture.
Vanilla extract and sea salt. These provide flavor depth and balance.
Churn Or No Churn
If you have an ice cream machine then I recommend churning it. Churning the ice cream incorporates air which helps with that delicious light and airy ice cream texture.
We have a Cuisinart ice cream maker and really love it! It works like a charm.
If you don’t have an ice cream maker then of course you can skip the churn, but it will not have quite as good a texture. It will still be good though!
Even though this is ice cream, it is still best to consume it when fresh. It’s going to be at its best within the first week to 10 days after making it.
More Vegan Ice Cream Recipes
- Vegan Vanilla Ice Cream
- Vegan Coconut Ice Cream
- Vegan Mint Chocolate Chip Ice Cream
- Cashew Ice Cream
- Vegan Coffee Ice Cream
- Vegan Banana Ice Cream
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Avocado Ice Cream
- At least the night before, place the bowl of your ice cream maker in the freezer to freeze. When your ice cream maker bowl is frozen, then proceed with the recipe.
- Place the coconut cream, coconut milk, white sugar, maple syrup, lemon juice, vanilla, salt and avocados into the blender jug.
- Blend until smooth.
- Transfer to your ice cream maker and churn according to manufacturer instructions until it reaches soft serve consistency. Depending on your ice cream maker this could take anywhere from 20-45 minutes.
- Once it reaches soft serve consistency transfer the ice cream to a loaf pan and smooth down with the back of a spoon. Cover and place into the freezer for several hours until completely set.
- Heat up an ice cream scoop in some hot water and scoop the ice cream and serve.
- Maple syrup can be replaced with any kind of syrup you prefer.
- Prep time does not include time spent setting in the freezer.
- Even though this is ice cream, it is still best to consume it when fresh. It’s going to be at its best within the first week to 10 days after making it.