Photo by: Photo: Annabelle Breakey; Styling: Karen Shinto

Coconut Avocado Ice Cream

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

  • Yield: Makes 1 qt.


  • 2 none ripe medium avocados (about 1 lb. total), chilled
  • 1/4 cup sugar
  • 1 1/2 tablespoons fresh lemon juice
  • 1 none can (14 oz.) sweetened condensed milk
  • 1 none can (13.5 oz.) coconut milk*, chilled


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. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions. Freeze a metal bowl.

3. Scrape ice cream into cold bowl. Cover and freeze until firm enough to scoop, about 2 hours.

*For a delicate flavor, buy real coconut milk. For a bigger coconut hit, buy a product made with coconut extract.

Make ahead: Freeze airtight up to 2 weeks.

Note: Nutritional analysis is per 1/2-cup serving.

Nutritional Information

Amount per serving
  • Calories: 354none
  • Calories from fat: 56%
  • Protein: 5.8g
  • Fat: 22g
  • Saturated fat: 13g
  • Carbohydrate: 38g
  • Fiber: 1.2g
  • Sodium: 74mg
  • Cholesterol: 17mg

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Coconut Avocado Ice Cream Recipe