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Avocado Ice Cream in a white serving bowl
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3.86 from 68 votes

Avocado Ice Cream

No-churn avocado ice cream is easy to make with only four ingredients yet tastes so much better than store-bought. So creamy and delicious!
Prep Time10 mins
Freezing6 hrs
Total Time6 hrs 10 mins
Course: Dessert
Cuisine: Global
Servings: 8 Servings
Calories: 445kcal


  • 2 large avocados
  • 1 teaspoon freshly-squeeze lemon juice
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups heavy cream


  • 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.



Drizzle the avocados with lemon juice to keep from browning.


Calories: 445kcal | Carbohydrates: 32g | Protein: 6g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 98mg | Sodium: 89mg | Potassium: 472mg | Fiber: 3g | Sugar: 27g | Vitamin A: 1100IU | Vitamin C: 6.6mg | Calcium: 190mg | Iron: 0.4mg