This Yummy Avocado Ice Cream is rich, thick, creamy, and made with just 5 ingredients! No sugar and no eggs are needed; it can be made with or without an ice cream maker!
AVOCADO ICE CREAM Recipe by ARMAN
How to make avocado ice cream:
- Avocados: Firm but ripe avacados. Prefer Hass avocados, as they have a creamier texture.
- Coconut milk: Full fat and canned coconut milk. Do not use coconut milk from a carton.
- Granulated sweetener of choice: Used allulose, but erythritol or monk fruit sweetener can be used.
- Mint leaves: Use fresh mint leaves.
- Heavy cream: Also known as double cream or thickened cream.
Start by blending together your avocado, coconut milk, sweetener, and mint leaves until combined. Add in the heavy cream and blend until smooth. Pour into a bowl and refrigerate it for 3 hours. After 3 hours, add it to an ice cream maker and churn it as per the machine’s instructions.
Place the ice cream in the freezer for 30 minutes, before scooping and serving.
Tips to make the best keto avocado ice cream:
- If the ice cream has some chunks in it, run the mixture through a sieve before refrigerating it.
- Feel free to add some chocolate chips or nuts for some added texture.
- For a chocolate avocado ice cream, add 1/4 cup of cocoa powder to the mixture before blending it all together.
- To store: Avocado ice cream should always be stored in the freezer, covered. If your ice cream maker comes with a portable container, keep it stored in that. Alternatively, you can use a freezer-friendly container.
Can we make this without an ice cream maker?
For a no-churn avocado ice cream, place the chilled mixture into a loaf pan and place it in the freezer. Every 30 minutes, stir the mixture until it becomes extra thick.
Other recipes you might like to try: Chocolate Protein Ice Cream, Sugar Free Ice Cream Bars Recipe, Berry and Banana Smoothie Recipe
Yummy Avocado Ice Cream
- 2 large avocados
- 1 1/2 cups coconut milk, full fat and from a can
- 3/4 cup granulated sweetener of choice, used allulose
- 1 cup fresh mint
- 1 cup heavy cream
- In a high speed blender, add all the ingredients and blend until completely smooth.
- Transfer into a bowl and refrigerate for 3 hours, to thicken and chill.
- Place the chilled avocado ice cream mixture into an ice cream maker and churn as per the instructions. Alternatively, you can transfer it into a freezer friendly container and place it in the freezer. Mix every 30 minutes, to ensure it doesn't ice up.
- Let the frozen ice cream sit at room temperature for 15 minutes, before serving.