• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Healthy Recipes
  • Recipes
  • About
  • Subscribe

Easy Cheesy Vegetarian

menu icon
go to homepage
  • Healthy Recipes
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Healthy Recipes
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Dessert Recipes

    Jul 21, 2018 · Modified: Feb 27, 2019 by Becca Heyes · This post may contain affiliate links · 9 Comments

    Easy no churn avocado ice cream

    100 shares
    • Share
    • Tweet
    Total time: 12 hours 15 minutes
    Servings: 8 people
    5 from 3 votes
    Jump to Recipe Rate this Recipe
    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!

    If you've cooked this recipe, don't forget to leave a star rating!

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

    Ingredients

    • 600 ml (~ 2 ⅓ cups) double / heavy cream
    • 400 g (~ 1 cup) sweetened condensed milk
    • 3 small ripe avocados (or 2 large ripe avocados)
    • 1 teaspoon 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

    Serving: 0 g - Carbohydrates: 0 g - Protein: 0 g - Fat: 0 g - Saturated Fat: 0 g - Polyunsaturated Fat: 0 g - Monounsaturated Fat: 0 g - Trans Fat: 0 g - Cholesterol: 0 mg - Sodium: 0 mg - Potassium: 0 mg - Fiber: 0 g - Sugar: 0 g - Vitamin A: 0 IU - Vitamin C: 0 mg - Calcium: 0 mg - Iron: 0 mg

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

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

    Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for ⅛ 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:

    More Dessert Recipes

    • How to Make Traditional British Pancakes
    • Strawberry and Blueberry Pancake Pudding
    • Build your own vegetarian Christmas dinner!
    • No churn pumpkin pie ice cream
    100 shares
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. Reet says

      February 13, 2019 at 4:09 pm

      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.

      Reply
    2. Kaz Gachingu says

      October 24, 2018 at 8:53 am

      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.5 stars

      Reply
    3. James Stuart says

      September 01, 2018 at 12:07 pm

      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

      Reply
      • Becca @ Amuse Your Bouche says

        September 10, 2018 at 3:17 pm

        Thanks James, glad you enjoyed it :)

        Reply
    4. Richard Stanford says

      July 23, 2018 at 6:24 pm

      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!

      Reply
      • Becca @ Amuse Your Bouche says

        July 25, 2018 at 11:20 am

        That sounds awesome! Love avocado in smoothies :)

        Reply
    5. The Steaming Pot says

      July 22, 2018 at 5:28 pm

      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.

      Reply
    6. Sara says

      July 22, 2018 at 3:30 am

      This sounds great! And avocado is actually a fruit, so it's totally legit for ice cream! :)

      Reply
      • Becca @ Amuse Your Bouche says

        July 22, 2018 at 9:15 am

        Haha that's true! :)

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

    More about me →

    As Featured In

    Healthy Recipes

    • Slow Cooker Mushroom Stroganoff
    • Mediterranean Scrambled Eggs with Feta
    • Creamy Mushrooms On Toast
    • Easy Tarka Dal (Vegan Red Lentil Curry)
    • Creamy Cowboy Caviar (with Avocado Dressing)
    • Creamy Three Bean Stew
    • Roasted Vegetable Enchilada Casserole
    • 10 Minute Lemon and Black Pepper Chickpeas

    Most Popular

    • Mushroom Bourguignon
    • How to Make Perfect Roast Potatoes
    • How to Cook Halloumi Perfectly
    • How To Fry Gnocchi (and why you should want to!)
    • How to Make a Perfect Baked Potato
    • Mexican Bean and Potato Bake
    • Creamy Vegetable Bake
    • 15 Minute Mushroom Stroganoff

    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

    More about me →

    As Featured In

    Healthy Recipes

    • Vegetarian Shepherd's Pie
    • 15 Minute Peanut and Sesame Noodles
    • 15 Minute Creamy Pasta Primavera
    • Roasted Vegetable Fattoush
    • Veggie-Packed Slow Cooker Black Bean Soup
    • Sweet Potato Curry
    • Slow Cooker Ratatouille
    • Veggie Burrito Bowls

    Most Popular

    • Mushroom Bourguignon
    • How to Make Perfect Roast Potatoes
    • How to Cook Halloumi Perfectly
    • How To Fry Gnocchi (and why you should want to!)
    • How to Make a Perfect Baked Potato
    • Mexican Bean and Potato Bake
    • Creamy Vegetable Bake
    • 15 Minute Mushroom Stroganoff

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Accessibility Statement

    Newsletter

    • Subscribe for recipes by email

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Easy Cheesy Vegetarian