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Avocado Ice Cream Recipe – delicious creamy and velvety avocado ice cream bursting with avocado flavor that can be made keto or vegan!
When the mood strikes for something cool, creamy, and sweet – this healthy ice cream is a great indulgence!
This avocado ice cream is colorful, creamy, and tastes delicious – and we’re even showing you how it can be made low carb, without dairy, or a standard version.
We hope you love this recipe as much as we do!
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Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
Table of contents
Is Condensed Milk Keto?
If you want to make this recipe and realize most of the ingredients fit perfectly into a keto diet, you’re right – except for condensed milk.
Condensed milk is not keto approved, as it has a lot of sugar (even the unsweetened kind) and carbohydrates.
To reduce the carbohydrates to an amount that is suitable for a keto diet, use a keto condensed milk in place of regular condensed milk.
Coconut condensed milk is not considered keto.
Vegan Avocado Ice Cream
To make this ice cream dairy free, without sacrificing the creamy texture, please use coconut cream and coconut condensed milk.
Using coconut cream and milk pair well with avocado for a rich, creamy ice cream that isn’t too sweet.
Other Delicious Desserts You’ll Love
If you love simple, delicious desserts – you’re in luck!
We have a number of easy dishes sure to satisfy your sweet tooth:
You can find our entire dessert recipe index here.
Recipe FAQs
This ice cream can be stored in an airtight container in the freezer for up to four months.
Avocado Ice Cream Recipe
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Avocado Ice Cream Recipe
Ingredients
- 1 large avocado
- ¼ teaspoon salt
- 1 tablespoon lemon or lime
- 1 cup heavy cream
- ½ cup condensed milk
Instructions
- Cut avocados in half and remove pits. Using a spoon, scoop out the flesh, and add it to the food processor.
- Then add ¼ teaspoon salt, 1 tablespoon lime or lemon juice, ½ cup condensed milk and blend until smooth and no avocado chunks.
- In a mixing bowl, add in whipping cream and using a hand mixer at medium speed, beat mixture until it begins to thicken, about 8 to 10 minutes.
- Next gently fold in until there are no visible white streaks, making sure not to deflate the whipped cream
- Transfer in a container, cover it with parchment paper, and freeze 6-8 hours.
Notes
- Using lime or lemon helps the avocado not lose its color or oxidize.
- Parchment paper on the entire surface of the ice cream will help prevent ice crystals from forming.
- Do not overbeat the whipped cream because it will separate from the liquid and will turn into butter.
- To get silkier ice cream, the whipped cream needs to be light and airy.
