Coconut Avocado Ice Cream

Photo: Annabelle Breakey; Styling: Karen Shinto

This coconut avocado ice cream is silky smooth, luscious, and surprisingly good with chocolate sauce.

Yield: Makes 1 qt.
Recipe from Sunset

More From Sunset

Recipe Time

Prep Time:
Freeze: 2 Hours

Nutritional Information

Amount per serving
  • Calories: 354
  • Calories from fat: 56%
  • Protein: 5.8g
  • Fat: 22g
  • Saturated fat: 13g
  • Carbohydrate: 38g
  • Fiber: 1.2g
  • Sodium: 74mg
  • Cholesterol: 17mg


  • 2 ripe medium avocados (about 1 lb. total), chilled
  • 1/4 cup sugar
  • 1 1/2 tablespoons fresh lemon juice
  • 1 can (14 oz.) sweetened condensed milk
  • 1 can (13.5 oz.) coconut milk*, chilled


  1. 1. Pit avocados. Scoop flesh into a food processor, add sugar and lemon juice, and whirl until smooth. Add sweetened condensed milk and coconut milk and whirl to blend.
  2. 2. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions. Freeze a metal bowl.
  3. 3. Scrape ice cream into cold bowl. Cover and freeze until firm enough to scoop, about 2 hours.
  4. *For a delicate flavor, buy real coconut milk. For a bigger coconut hit, buy a product made with coconut extract.
  5. Make ahead: Freeze airtight up to 2 weeks.
  6. Note: Nutritional analysis is per 1/2-cup serving.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Coconut Avocado Ice Cream Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy