Avocado Ice Cream

No longer unjustly vilified as unhealthy, avocados have gone from being associated almost exclusively with a certain Mexican dip to being appreciated as a versatile fruit that’s easy and fun to incorporate in just about every meal of the day.

Ten years ago I probably would have been surprised to see avocado as an ingredient in a dessert recipe.  But after looking through hundreds of cookbooks (vegan, raw, South American, Southeast Asian, etc.) over the past couple of years,  I realize that just about everybody has accepted avocado is as great in desserts as it is in guacamole.

Of course, the Vietnamese were way ahead of the trend on this one, enjoying the tropical fruit with sweetened condensed milk as a indulgent shake, or sin to avocado.

Although I’ve incorporated avocado in desserts on Girl Cooks World several times before (here and here), I thought it was about time they were given a starring role, rather than being a background ingredient providing texture and body.  I adapted the classic Vietnamese avocado shake to ice cream form.

The avocado gives it a creamy, luscious mouthfeel and the lime juice adds a touch of acidity and brightness to keep things fresh and interesting.  If you’re still dubious about avocado being a natural fit for dessert, I think a bite of this just might change your mind…


Avocado Ice Cream

Yield: 8-10 servings

Prep Time: 10 minutes

Total Time: 30 minutes


* flesh from 3 small to medium avocados
* 2-3 Tablespoons freshly squeezed lime juice
* 1-1/2 cups whole milk
* 3/4 cup sugar
* 1/4 cup sweetened condensed milk
* 1 cup heavy cream


Combine the avocados, lime juice, milk, sugar and sweetened condensed milk in a blender and process until smooth. Add the heavy cream and process quickly, until just combined.

Freeze the mixture in an ice cream maker according to manufacturer's instructions.

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9 Responses to “Avocado Ice Cream”

  1. #
    Mimi Avocado — July 5, 2012 at 2:51 pm

    Someday I'm going to try making avocado ice cream! Your photos are beautiful! We shared a link to your post on our California Avocados Direct Facebook page today! Thank you!


    • CATE — July 5th, 2012 @ 5:27 pm

      Thanks for the link :)


  2. #
    bevvbevv — July 5, 2012 at 8:22 pm

    Having just discovered your blog, I am just delighted to read all of these delicious posts! I look forward to making some of your recipes soon. Avocado ice cream is right up my alley–my favorite bubble “tea” beverage is the avocado shake.


    • CATE — July 6th, 2012 @ 3:04 am

      So glad that you found your way here! Hope you enjoy trying some of the recipes :)


  3. #
    daisysworld.net — July 8, 2012 at 1:55 pm

    I've enjoyed avocado ice cream since I was a little girl growing up in the Philippines. When I moved to California, I was shocked at avocados being used in guacamole as we never had that growing up. I was even more shocked that most Americans were appalled at using avocados for sweet rather than savory dishes. My friends were disgusted by my avocado milkshakes and ice cream. They wouldn't believe than there was a whole other world that ate avocados with milk. Thanks for sharing this recipe.



  4. #
    Amy (Savory Moments) — July 9, 2012 at 7:45 pm

    I just got an ice cream maker this summer and will definitely try this ice cream. It sounds and looks lovely and delicious. The color is so pretty and I adore avocados.


  5. #
    Sanjeeta kk — July 12, 2012 at 4:26 pm

    Wow..what gorgeous colors!! Pinning it..


  6. #
    Lakshmi Krishna — October 26, 2012 at 12:52 am

    I tried this ice cream using egg yolk instead of condensed milk, but the problem is that the colour of the avocado ice cream is not green. What i have to do to retain the colour (also i didn’t use California avocados).


    • Cate — October 26th, 2012 @ 12:46 pm

      I’m not sure… Any food scientists out there who could help answer Lakshmi’s question?


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