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Scoops of avocado ice cream in a white bowl.
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5 from 6 votes

Vegan Avocado Ice Cream

This vegan avocado ice cream is creamy and smooth with the perfect flavor and the perfect melt-in-your-mouth texture. 
Prep Time45 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 8
Calories: 435kcal

Ingredients

Instructions

  • 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.

Notes

  1. Maple syrup can be replaced with any kind of syrup you prefer.
  2. Prep time does not include time spent setting in the freezer.
  3. 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. 

Nutrition

Serving: 1Serve | Calories: 435kcal | Carbohydrates: 30g | Protein: 4g | Fat: 36g | Saturated Fat: 27g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 159mg | Potassium: 561mg | Fiber: 6g | Sugar: 21g | Vitamin A: 73IU | Vitamin C: 9mg | Calcium: 31mg | Iron: 2mg