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Coconut Avocado Ice Cream

Prep Time
40 mins

Freeze Time
2 hrs

Total Time
2 hrs 40 mins

This coconut avocado ice cream is silky smooth, luscious, and surprisingly good with chocolate sauce.

Coconut Avocado Ice Cream

Photo: Annabelle Breakey; Styling: Karen Shinto
 2 ripe medium avocados (about 1 lb. total), chilled
 1/4 cup sugar
 1 1/2 tablespoons fresh lemon juice
 1 can (14 oz.) sweetened condensed milk
 1 can (13.5 oz.) coconut milk*, chilled
Step 1

Pit avocados. Scoop flesh into a food processor, add sugar and lemon juice, and whirl until smooth. Add sweetened condensed milk and coconut milk and whirl to blend.

Step 2

Pour mixture into an ice cream maker and freeze according to manufacturer's instructions. Freeze a metal bowl.

Step 3

Scrape ice cream into cold bowl. Cover and freeze until firm enough to scoop, about 2 hours.

Step 4

*For a delicate flavor, buy real coconut milk. For a bigger coconut hit, buy a product made with coconut extract.

Step 5

Make ahead: Freeze airtight up to 2 weeks.

Step 6

Note: Nutritional analysis is per 1/2-cup serving.

Nutrition Facts

Amount Per Serving
Calories 354Calories from Fat 56
% Daily Value *
Total Fat 22g34%

Saturated Fat 13g65%
Cholesterol 17mg6%
Sodium 74mg4%
Total Carbohydrate 38g13%

Dietary Fiber 1.2g5%
Protein 5.8g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.