Avocado Ice Cream

Avocado Ice Cream Recipe – good 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 good – 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!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

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 good Desserts You'll Love

If you love simple, good 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

How long does avocado ice cream last?

This ice cream can be stored in an airtight container in the freezer for up to four months.

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Ingredients

• 1 large avocado
• ¼ teaspoon salt
• 1 tablespoon lemon or lime
• 1 cup heavy cream
• ½ cup condensed milk

Method

1. Cut avocados in half and remove pits. Using a spoon, scoop out the flesh, and add it to the food processor.
2. Then add ¼ teaspoon salt, 1 tablespoon lime or lemon juice, ½ cup condensed milk and blend until smooth and no avocado chunks.
3. 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.
4. Next gently fold in until there are no visible white streaks, making sure not to deflate the whipped cream
5. Transfer in a container, cover it with parchment paper, and freeze 6-8 hours.