Avocado Ice Cream is creamy, delicious and the perfect treat for hot summer days. It’s so easy to make, no ice cream maker needed!
Guys, do I have something delicious for you! Avocado ice cream! With the sweltering summer upon us, a scoopful (or two) of this sweet, buttery cold treat will be a welcomed respite from the torturous heat.
This, my peeps, is heaven on a spoon. It’s rich, creamy and reminiscent of the “dirty” ice cream peddled in the Philippines via ambulant carts.
It’s so easy to make, you’d be pleasantly surprised how so much better this homemade avocado ice cream is than store bought. You don’t even need an ice cream maker to make a batch! Just 4 ingredients and little elbow grease separate you from this guaranteed summer hit!
Here are a few tips to guide you through the process of making no-churn ice creams at home:
- Don’t forget to drizzle the avocado with lemon juice. This is to keep them from turning brown.
- Use a heavy cream with at least 30% milk fat content for sturdy foam and better peaks.
- For maximum volume, the heavy cream and condensed milk need to very cold. Make sure to chill the bowl and the beaters in the freezer for about 20 to 30 minutes as well.
- Start beating the cream at low speed to build smaller bubbles for a stable foam. When the mixture begins to thicken, increase the speed to medium and continue to beat until you reach stiff peaks.
- Do not overbeat the whipped cream or the fat in the mixture will separate from the liquid and will turn into, well, butter. You know you’ve reached stiff peaks when the cream is thick and heavy and clings to the beaters. To check, turn the whisk up. The peaks should hold up proudly and should point straight up without collapsing.
- The lighter and airy the whipped cream, the silkier the ice cream. Add the blended avocados to the whipped cream in thirds and fold in gently with a flexible spatula to prevent the whipped cream from deflating.
- I like to freeze the ice cream in a loaf pan (this is an affiliate link) and it which works beautifully both for freezing and serving. Just make sure to press down a plastic wrap gently on the entire surface of the ice cream to prevent ice crystals from forming.
- Store the ice cream container at the back part of the freezer where the temperature is at its coldest and most consistent as fluctuations in temperature can result in a grainy texture.
This avocado ice cream recipe was first published in June 2015 but since we’re in the midst of summer here in my neck of the woods, I thought it’s time for a little summer treat #TBT.
If you’re in the mood for more ice cream, check out my mango ice cream recipe and stay tuned for my ube macapuno ice cream coming up tomorrow! Enjoy!
Avocado Ice Cream
Ingredients
- 2 large avocados
- 1 teaspoon freshly-squeeze lemon juice
- 1 can (14 ounces) sweetened condensed milk
- 2 cups heavy cream
Instructions
- Cut avocados in half, remove pit and with a spoon, scoop out flesh.
- In a food processor or blender, combine avocados and condensed milk. Blend until smooth and no avocado chunks. Transfer the mixture to a large bowl.
- In a large bowl, add heavy cream. Using a hand mixer at low speed, beat mixture until it begins to thicken. Increase speed to medium and continue to beat for about 8 to 10 minutes or until stiff peaks form.
- Add 1/3 of the whipped cream to the avocado bowl and gently fold in until there are no visible white streaks, making sure not to deflate the whipped cream. Repeat with another 1/3 of whipped cream and then the remaining 1/3 of the whipped cream.
- Transfer the mixture into a loaf tin. Cover with plastic wrap, pressing down film onto the surface of the mixture.
- Freeze for at least 6 hours or overnight until firm. Serve frozen.
Nutrition
Vivian says
March 16, 2019 at 10:54 amThis is the best ice cream I’ve ever had in my whole entire life!!!!!
Lalaine says
March 16, 2019 at 11:19 pmYay! I am glad you enjoyed it!
Kevin says
December 5, 2018 at 4:56 amHi .cathy anong brand ng heavy cream gamit mo???
Kathy says
December 19, 2017 at 9:38 amI have this on a Pinterest board and tried moving it to a different board. Got this error message: “Sorry! We blocked this link because it’s a redirector and may lead to inappropriate content.” Not sure what it means. Could just be my browser or a Pinterest glitch. It’s most certainly not redirecting. I’ll try again in a few days.
Lalaine says
December 20, 2017 at 9:40 amHi Kathy,
I think Pinterest had a glitch and was marking pins as spam. I read on a Facebook thread that other bloggers are experiencing the same thing. Please do try again the next few days!
Jefferson Matunding Cezar says
July 28, 2017 at 12:31 pmhi mam lalaine! do you have a special ingredients in making ice cream …
Lalaine says
July 30, 2017 at 10:17 amThe basic ingredients for making this no-churn ice cream are heavy cream (you can use all purpose cream like Nestle’s) and condensed milk. Just add the flavorings you like 🙂
Shobee says
July 18, 2017 at 9:43 amLooks so good! I made one two weeks ago. Very easy to make yet very delicious.
Lalaine says
July 18, 2017 at 11:13 pmI am obsessed with no churn ice creams! I’ve been making one flavor after the other and this is definitely one of my favorites 🙂
Arlene says
July 17, 2017 at 10:39 amLalaine, your recipes are so simple and easy to make the photos are also helpful to have visual of end result.
thank you for sharing your recipes so us busy folks can have a nutritious homemade meals.
btw for the ice cream recipe may I use coconut milk instead of heavy cream? and if so what would be the measurement of the coconut milk.
I always look forward to your postings. thank you for sharing.
Lalaine says
July 18, 2017 at 11:16 pmHi Arlene,
Thank you so much, I am glad you find the recipes here helpful.
I’ve never tried making no-churn with coconut milk but I’ve seen many recipes using it online so I’m sure it will work. Use full fat coconut cream (the first extraction) so it will whip to good volume. Let me know how it turns out!
cecille says
December 20, 2015 at 2:20 amhappy holidays! can i use all purpose cream instead of heavy cream? thanks.
teepee pascual says
July 3, 2015 at 8:56 pmHellooooo Ms. lalaine! i hope you don’t mind me sharing some of your recipes on my fb wall. they are too good to keep for myself and i want my friends to learn about your website also. Gonna make this one later with my kiddo. Keeping finger crossed hehe… More power!
Lalaine says
July 3, 2015 at 9:53 pmHello Teepee
Oh please, please share the recipes! If you don’t mind, I’d love to seem the pictures also 🙂
teepee says
July 4, 2015 at 7:06 pmsuper thank you Ms. Lalaine for this! I already posted my finished product and a lot are already asking me for the recipe,hehe.. I tagged you since i don’t know how to post pictures on your page. Thanks again 🙂
Mia says
June 13, 2015 at 11:35 pmThis looks yummy! I have to try this technique in making ice cream. Thanks for sharing!
Jhake Orinion says
June 7, 2015 at 3:23 amRefreshing and yummy, and oh, healthy, too! thanks for sharing this!