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Vegan avocado ice cream

Vegan Avocado Ice Cream

  • Author: Alison Andrews
  • Prep Time: 45 mins
  • Total Time: 45 mins
  • Yield: 8


Creamy, smooth and divinely textured vegan avocado ice cream. Easy 8-ingredient recipe with perfect flavor and the perfect melt-in-your-mouth texture.



  1. 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.
  2. Place the coconut cream, coconut milk, white sugar, maple syrup, lemon juice, vanilla, salt and avocados into the blender jug.
  3. Blend until smooth.
  4. 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.
  5. 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.
  6. Heat up an ice cream scoop in some hot water and scoop the ice cream and serve.


*Both the coconut cream and the coconut milk must be the full fat variety from the can.

*Maple syrup can be replaced with any kind of syrup you prefer.

*Prep time does not include time spent setting in the freezer.

  • Category: Dessert, Gluten-Free
  • Method: Blend and Churn
  • Cuisine: Vegan


  • Serving Size: 1 Serve (of 8)
  • Calories: 322
  • Sugar: 20.2g
  • Sodium: 176mg
  • Fat: 24.8g
  • Saturated Fat: 16.6g
  • Carbohydrates: 24.9g
  • Fiber: 2.5g
  • Protein: 2g

Keywords: vegan avocado ice cream