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 welcome 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.
This homemade avocado ice cream is so easy to make yet tastes so much better than store-bought. You don’t even need an ice cream maker to make a batch.
Four ingredients you need
- avocadoes
- heavy cream
- condensed milk
- lemon juice
Tips on how to make no-churn ice cream:
- 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 which works 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, ube macapuno, and buko pandan flavor varieties. 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 and remove pits. Using a spoon, scoop out the flesh and drizzle with lemon juice.
- In a food processor or blender, combine avocado and condensed milk. Blend until smooth and no avocado chunks. Transfer the mixture to a large bowl.
- In another 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.
Video
Notes
Nutrition
EXTRAORDINARY DESSERT!
You forgot to put your whip cream recipe on it. How many ounces of whipped cream shall we put?
Do you also have ube n macapuno ice cream?
It’s 2 cups of heavy cream 🙂
Hi Lalaine,
nag inquire ako sa mamang sorbetero malapit sa amin ginagamitan daw nya ng skimmed milk and gata ng nyog ung binebenta nila. Have you tried that po?
ano po pala ang measurement ng recipe nyo?
Thanks.
I haven’t tried making dirty ice cream yet, thanks for the tip!
This is the best ice cream I’ve ever had in my whole entire life!!!!!
Yay! I am glad you enjoyed it!
Hi .cathy anong brand ng heavy cream gamit mo???
We made this over the weekend since avocado is in season. But I did not carefully read the instructions so I whipped the milk-avocado mixture into the cream instead of folding. Good thing it was still really, really good. Thank you so much! My family enjoyed it despite the very cool weather. We are already making plans on our next homemade ice cream adventures! We are thinking of ube-buco-red monggo-langka mix. Halo-halo ice cream? 🙂 Thanks for inspiring us!
Yes, you can definitely make lots of flavor combinations using the base recipe of heavy cream and condensed milk 🙂
Where from avocado ice cream?
I 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.
Hi 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!
hi mam lalaine! do you have a special ingredients in making ice cream …
The 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 🙂
Looks so good! I made one two weeks ago. Very easy to make yet very delicious.
I am obsessed with no churn ice creams! I’ve been making one flavor after the other and this is definitely one of my favorites 🙂
Lalaine, 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.
Hi 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!
happy holidays! can i use all purpose cream instead of heavy cream? thanks.
Hellooooo 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!
Hello Teepee
Oh please, please share the recipes! If you don’t mind, I’d love to seem the pictures also 🙂
super 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 🙂
This looks yummy! I have to try this technique in making ice cream. Thanks for sharing!
Refreshing and yummy, and oh, healthy, too! thanks for sharing this!