Recipe courtesy of Irene Wong

Avocado Ice Cream

  • Level: Easy
  • Total: 45 min
  • Prep: 40 min
  • Inactive: 5 min
  • Yield: 4 servings
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1 large avocado

2 tablespoons orange or lime juice

2 eggs, separated

1/4 cup sugar

1 cup heavy cream


  1. Peel and roughly chop the avocados. In a blender, combine the avocado, orange juice, and egg yolks, and blend to a fine puree.
  2. In a medium size bowl, beat the egg whites until stiff and whisk in the sugar, 1 teaspoon at a time.
  3. In a separate bowl whip the heavy cream until it forms peaks. Gently fold in the egg white mixture and the avocado puree into the whipped cream. Pour the mixture into a freezer tray, cover, and freeze for several hours.
  4. To serve, scoop out into a dish and garnish with whipped cream or fruit.

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