Easy no churn avocado ice cream
Avocado ice cream!! This recipe is absolutely delicious, but I have a feeling it may be a bit divisive. On the one hand, putting a vegetable in your ice cream does sound a bit weird (though I’ve made pumpkin ice cream before, and that was amazing, so I stand by the fact that it can work). On the other hand, avocados are delicious, so… there’s that. But whatever your first reaction to this avocado ice cream, I’m sure that you’ll love it as much as I do, so I implore you to give it a try yourself before deciding one way or the other!
I’ve shared a couple of no churn ice cream recipes before – pumpkin pie ice cream, and banoffee ice cream. I use the same basic ice cream mixture every time, and it’s really straightforward – just double cream and condensed milk, whipped up until it’s nice and fluffy. You can then add your choice of flavourings or add-ins, and stick it in the freezer. No need for an ice cream maker, and no need to take it out to stir every half hour – literally just put it in the freezer, and leave it there until it’s frozen.
Without wanting to sound too overenthusiastic, these no churn ice creams are flipping amazing. To me, they are genuinely so much better than shop-bought ice cream – they taste really high-end. You don’t even really need to add lots of additional flavourings (just a dash of vanilla extract would be enough to make an amazing homemade ice cream), but the extra avocados I added to this avocado ice cream added even more richness and creaminess to an already rich and creamy homemade ice cream. They also add a hint of that lovely avocado flavour, and turn it a beautiful pastel green.
So what do you reckon – are you convinced by the idea of avocado ice cream? Or is it one step too far in the current avocado trend?
Easy no churn avocado ice cream
If you’ve cooked this recipe, don’t forget to leave a star rating!
Print Pin CommentIngredients
- 600 ml (~ 2 1/3 cups) double / heavy cream
- 400 g (~ 1 cup) sweetened condensed milk
- 3 small ripe avocados (or 2 large ripe avocados)
- 1 tsp vanilla extract
Instructions
- Add the double cream and half of the condensed milk to a large bowl, and whisk for several minutes until thick and frothy – you should be able to write your name with the mixture that drips from the whisk before it sinks in.
- Add the rest of the condensed milk and all of the avocado flesh to a blender, and blitz thoroughly until smooth.
- Add the blended avocado and vanilla extract to the whipped cream, and fold together gently until completely combined. Transfer the mixture to a loaf tin or other suitably sized container, and add a lid or cover tightly with foil.
- Place in the freezer overnight, or until completely frozen.
Nutrition
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/8 of the recipe (a couple of scoops).
Not sure about using avocado in a sweet recipe? Try it like this instead – these avocado and sweet potato wraps are one of my favourite lunches ever:
I have made avoxado ice cream many times and I don’t see anything weird with it. Gorgeous green and so creamy! I also love to make popsicles of it. Anything creamy should go well with ice cream. I belive I was just as thrilled as you, when I first found out the magigal no-machine-required-super-simple ice cream recipe. And the first addition I tried to add was lemon curd. You should try it! ;) Btw my new discovery is delicious coconut condensed milk. I’ll try it out as an ice cream next time.
Can’t wait for coming weekend to try this a different Avocado Icecream. Thanks for this easily read guide. Its a great joy to try it soon.
Avocado Icecream! Sounds strange. But I liked this one when I tried it last weekend out of curiosity. Was really a nice experiment.
Thanks for the recipe.
Thanks James, glad you enjoyed it :)
If you think that’s crazy, try this on for size: Take a blender. Add a couple of avocados and a bag or two of frozen fruit straight out of the freezer – dark fruit works better, since it covers up the green tint, so think cherries or strawberries. Blend. Add sugar to taste if needed. Blend some more. Serve, preferably without telling anyone what it is. Smooth, buttery, cold from the frozen fruit, and dead simple!
That sounds awesome! Love avocado in smoothies :)
I love avocado in milkshakes, so am sure avocado in ice-creams would work very well for me! The pale green color looks wonderful too. Will try this – thanks for the recipe.
This sounds great! And avocado is actually a fruit, so it’s totally legit for ice cream! :)
Haha that’s true! :)