This vegan avocado ice cream is creamy and smooth with the perfect flavor and the perfect melt-in-your-mouth texture.
This vegan avocado ice cream is so smooth and creamy you will totally fall in love with it.
It has a perfect melt-in-the-mouth consistency and the color is totally gorgeous. It’s also extremely easy to make.
I tried a version of this that just did not work at all. And I should have known as soon as I tasted it right after blending it because it tasted just like (very) sweet guacamole.
But I thought, well…. maybe it will be better once it’s churned?
So I churned it and then froze it and then it tasted like frozen sweet guacamole!
Not at all what I was aiming for.
So I tried again and this time I used a little less avocado, a little more coconut cream and coconut milk and a little less sugar and then we had avocado ice cream perfection!
Just enough avocado flavor so that you know you’re having avocado ice cream but nothing at all like frozen guacamole!
Just smooth, beautifully textured, creamy ice cream.
You’ll also love our vegan pistachio ice cream.
How To Make Vegan Avocado Ice Cream
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
Simply throw all your ingredients: coconut cream, coconut milk, sugar, maple syrup, lemon juice, vanilla, salt and two avocados into a blender.
Blend until very smooth.
Then churn it in your ice cream machine until it reaches a soft serve consistency.
Transfer to a loaf pan and smooth it down.
Freeze for several hours until frozen. Scoop and serve and enjoy.
Ingredient Notes
Full fat ingredients. We use a mix of full fat coconut cream from the can, full fat coconut milk, also from the can, and of course ripe avocados. You definitely don’t want to make this with low fat ingredients or with thinner plant milks like almond milk.
Lemon juice. This stops the avocado from oxidizing. We’re blending and then churning and only then are we freezing. Without lemon juice added there is too much time for the avocados to oxidize during this process. The lemon juice keeps that from happening.
Maple syrup. This goes along with the sugar to create the sweetness but also to assist in creating that perfect texture.
Vanilla extract and sea salt. These provide flavor depth and balance.
Churn Or No Churn
If you have an ice cream machine then I recommend churning it. Churning the ice cream incorporates air which helps with that delicious light and airy ice cream texture.
We have a Cuisinart ice cream maker and really love it! It works like a charm.
If you don’t have an ice cream maker then of course you can skip the churn, but it will not have quite as good a texture. It will still be good though!
For no-churn ice cream recipes check out our vegan cookies and cream ice cream and our peanut butter banana nice cream.
Storing Tips
Even though this is ice cream, it is still best to consume it when fresh. It’s going to be at its best within the first week to 10 days after making it.
More Vegan Ice Cream Recipes
- Vegan Vanilla Ice Cream
- Vegan Coconut Ice Cream
- Vegan Mint Chocolate Chip Ice Cream
- Cashew Ice Cream
- Vegan Coffee Ice Cream
- Vegan Banana Ice Cream
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Avocado Ice Cream
Ingredients
- 14 ounces Canned Coconut Cream (400ml, 1 Can) Unsweetened
- 14 ounces Canned Coconut Milk (400ml, 1 Can) Full Fat, Unsweetened
- ½ cup White Granulated Sugar (100g)
- ¼ cup Maple Syrup (60ml)
- 1 Tablespoon Lemon Juice
- 1 teaspoon Vanilla Extract
- ½ teaspoon Salt
- 2 Medium Ripe Avocados Peeled and seeded
Instructions
- At least the night before, place the bowl of your ice cream maker in the freezer to freeze. When your ice cream maker bowl is frozen, then proceed with the recipe.
- Place the coconut cream, coconut milk, white sugar, maple syrup, lemon juice, vanilla, salt and avocados into the blender jug.
- Blend until smooth.
- Transfer to your ice cream maker and churn according to manufacturer instructions until it reaches soft serve consistency. Depending on your ice cream maker this could take anywhere from 20-45 minutes.
- Once it reaches soft serve consistency transfer the ice cream to a loaf pan and smooth down with the back of a spoon. Cover and place into the freezer for several hours until completely set.
- Heat up an ice cream scoop in some hot water and scoop the ice cream and serve.
Notes
- Maple syrup can be replaced with any kind of syrup you prefer.
- Prep time does not include time spent setting in the freezer.
- Even though this is ice cream, it is still best to consume it when fresh. It’s going to be at its best within the first week to 10 days after making it.
What other type of syrup could you use to replace the maple syrup so as not to change the texture?
Hi Jane, any kind of syrup is great for this, there is no difference in texture from using different kinds of syrup.
Has anyone tried this recipe with coconut sugar?
Im hoping to try it out this weekend, but don’t want to mess with the recipe too much on my first attempt.
Coconut sugar should work fine, the only thing is it will effect the color.
Can I omit the syrup?
It actually helps the texture. If you want to reduce the sweetness, you can reduce the sugar.
Hello, great recipes! I am curious about the reason some of your ice cream recipes use the cashew milk and canned coconut and others use the coconut only. What the thinking as to why some use both and some don’t?
This sounds divine, might be a silly question but does it taste like coconut? I’m not a coconut fan and nearly everything vegan uses it and just overpowers the other flavours?
Hi V, I don’t think it does, as the avocado becomes the dominant flavor but that being said, if you don’t like the taste of coconut it might still come through too much for you to enjoy.
Hi,
I’v never used monkfruit sweetener but want to try it with this recipe. Would you know if it blends pretty well and doesn’t stand out after it’s been mixed in?
Hi Amy, sorry I have never used that so can’t advise.
Can I substitute the sugar with vanilla creme stevia
Hi Teresa, I haven’t tried it like that but it could work. 🙂
Just made this and added a cup of cocoa. It’s too good! Do I have to share it with my guests tonight? 🙂
Hahaa not at all, keep it for yourself. 😉
when you say coconut cream are meaning the cream from the top of a can coconut milk or coconut milk that say coconut cream?
I mean a can of coconut cream, not the separated cream from a can of coconut milk. There is a link in the ingredients list so you can see exactly what I mean. 🙂
Its fantastic!!! Loving the avocado flavor.
Can any one suggest the name of an ice cream recipe book?