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5 from 2 votes

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!
Prep Time15 mins
Freezing time12 hrs
Total Time12 hrs 15 mins
Course: Dessert
Cuisine: Italian
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.


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