Easy no churn avocado ice cream

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Green avocado ice cream with chocolate sprinkles in a white bowl

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!

Collage showing avocado ice cream in a pink tub and in a bowl with chocolate sprinkles

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.

Avocado ice cream in a tub with a scoop being taken

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.

Avocado ice cream in a white bowl with chocolate sprinkles

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?

Avocado ice cream with chocolate sprinkles shot from above

Easy no churn avocado ice cream

This avocado ice cream couldn’t be easier to make – no need for an ice cream maker, and no need to stir it as it freezes! The flavour is unbelievable – so rich and creamy!

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5 from 3 votes
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Prep Time: 15 minutes
Freezing time: 12 hours
Total Time: 12 hours 15 minutes
Servings: 8 people
Author: Becca Heyes


  • 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


  • 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 Facts
Easy no churn avocado ice cream
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

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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:

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5 from 3 votes (1 rating without comment)

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  1. 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.

  2. 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.5 stars

  3. 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!

  4. 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.