No ice cream maker? No problem! This no churn Avocado Ice Cream is creamy, rich and smooth. All you need is a mixer! (gluten free, vegetarian)
If you love avocados and Mexican food as much as my family does, you’re going to be obsessed with this no churn Avocado Ice Cream recipe. Made with 2 ripe avocados and a few other ingredients, this ice cream is the perfect dessert to enjoy after your favorite Mexican meal.
The summer heat has been particularly strong this year and the high temps have altered my cravings. All I ever want nowadays is ice cream! If you live in an area where it’s consistently 90 degrees or hotter in the summer, I know you totally get me. Trust me, these ice cream cravings are no joke.
Since I cook Mexican food so often for the blog, I always tend to have avocados around – they’re great as a garnish and look beautiful in photos! But because I always buy more than I need so I can make sure to get that “perfect avocado,” I tend to have a lot left over. I hate throwing out food so I’m always trying to think of ways to use up all the extra avocados.
My go-tos are usually guacamole, avocado salad or an easy avocado toast, but when I was trying to come up with a way to use them in a dessert, an ice cream came to mind! And boy is it freaking delicious.
This avocado ice cream recipe is smooth, rich and creamy. The avocados give it a beautiful light green color and the butteriness of the fruit balances out the sweetness of the sweetened condensed milk. It’s the perfect blend of sweet and savory and it satisfies my dessert cravings almost instantly.
The best part about this recipe is that you don’t need an ice cream maker to make it! All you need is a mixer, a bowl and a loaf pan to freeze the ice cream in.
How to make avocado ice cream
- Add avocados, sweetened condensed milk, lemon juice and sea salt into a blender. Blend until completely smooth. Transfer the mixture to a large mixing bowl.
- In the bowl of a stand mixer (or you can use a hand mixer), add heavy cream. Mix on medium-high speed until firm peaks form.
- Gently fold together the whipped cream with the avocado mixture until completely combined.
- Pour into a standard loaf pan, cover with aluminum foil and freeze until completely firm, about 6 hours or overnight.
I love sugar cones so I scooped some avocado ice cream on top and ate it like that. If you’re more of a bowl or a la mode person, this ice cream would pair really well with some vanilla wafers, gingersnap cookies, and even graham crackers.
Lord, I’m making myself hungry all over again!
I hope you love this recipe as much as I do! If you make it or have any suggestions, please leave a comment below. I’d love to hear from you!
More dessert recipes to try
- Mexican Fruit Cups
- No Churn Mexican Chocolate Coconut Ice Cream
- Fruit Salsa with Cinnamon Chips
- Chili Chocolate Avocado Mousse