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Avocado Ice Cream

This ice cream is packed with bright avocado flavor. It's also incredibly easy to make — no churning required. Top it with some flaky sea salt for a sweet and salty bite.
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  • Level: Easy
  • Total: 4 hr 35 min (includes chilling and freezing times)
  • Active: 15 min
  • Yield: 12 servings (1/2 cup each)
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One 8-ounce avocado, halved, pitted and peeled

One 14-ounce can sweetened condensed milk

2 tablespoons lemon juice (from 1 lemon)

Pinch fine salt

2 cups cold heavy cream


Special equipment:
a 9-by-5-by-3-inch metal loaf pan
  1. Chill the loaf pan in the refrigerator for at least 30 minutes.
  2. Puree the avocado, milk, lemon juice and salt in a blender until smooth, about 1 minute; transfer to a large bowl.
  3. Whip the cream in another large bowl with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. With a rubber spatula, fold about 1 cup of the whipped cream into the avocado puree until combined. Fold the lightened mixture back into the whipped cream until well blended. Pour into the chilled loaf pan, and place in the freezer until firm, 4 hours or overnight.
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