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Avocado Ice Cream

Updated: Jul 19, 2022

I have been this avocado ice cream trend popping up on my feed. Why not give it a shot? Well, and of cos I have to do it my way, which is why I made this 100% vegan friendly. I was skeptical initially. I am glad that it turns out better than I expected.

I mean, coconut condensed milk and coconut whipping cream? Who would have thought? The end result is a creamy, not too sweet and avocado aftertaste which lingers at the back of the mouth for quite a while.

After having a few scoops, I was brainstorming ideas on how to use this incredible ice cream. Please stay tuned. I have actually 2 recipe ideas coming up. On a side note, this loaf pan's worth of ice cream was gone within 2 days!



(Serve 8)

  • Avocados, 2

  • Fresh Lemon Juice, 1 Lemon

  • Sea Salt, Pinch

  • Coconut Condensed Milk, 320g

  • Coconut Whipping Cream, 400g

  • High Quality Vegan Friendly Dark Chocolate, 50g

  • Coconut Oil, 20g





  1. Slice, deseed and scoop out the avocado flesh into a large bowl.

  2. Add in lemon juice, salt and mash the avocados with a fork.

  3. Add in the condensed milk and mix until fully incorporated.

  4. In another large bowl, whisk the whipping cream until soft peaks form with a hand or stand mixer.

  5. Fold the whipped cream into the avocado mixture, 1/3 portion at a time, until well combined.

  6. Transfer into a loaf pan. Cover and freeze overnight.

  7. Thaw in the chiller at least 2 hrs before serving.

  8. When about to serve, melt the chocolate on a double boiler.

  9. Once the chocolate is completely melted, remove it from heat and add in the coconut oil.

  10. Stir to combine well.

  11. Scoop the avocado ice cream into a serving bowl and drizzle the chocolate mixture over the top.

Creamy and super avolicious...


Recipe Video:

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