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+ servings

Avocado Ice Cream

This delicious vegan, raw and gluten-free Avocado Ice Cream doesn't even need an ice cream machine to make!
Course Dessert
Cuisine Fusion, Vegan
Prep Time 25 minutes
Total Time 25 minutes
Servings 4
Calories 383kcal
Author Elephantastic Vegan


  • 1 1/2 avocados
  • 1 teaspoon lemon juice
  • 1 can (14 oz) full-fat coconut milk
  • 1/3 cup brown rice syrup (or your preferred liquid sweetener such as maple syrup or agave syrup)


  • Place the can of coconut milk in the fridge overnight.
  • Cut the avocados in half, remove the pit and spoon out the avocado flesh.
  • Put the avocado flesh in a food processor together with the lemon juice and blend until it's a perfectly smooth avocado cream.
  • Open the coconut milk can upside down (so that the hard cream is on top).
  • Spoon out the coconut cream until you hit the coconut water (save the coconut water for a different recipe or for a smoothie).
  • Whip the coconut cream in a bowl with a KitchenAid, or other electrical mixer until it's a nice, soft coconut whipped cream. Add in the avocado cream and the rice syrup and mix until incorporated.
  • Put the ice cream in a freezer-safe dish.
  • Place it in the freezer for at least 4 hours.
  • If it is too hard to spoon out after 4 hours, let it sit at room temperature for a minute or two. Enjoy!


Calories: 383kcal | Carbohydrates: 30g | Protein: 4g | Fat: 31g | Saturated Fat: 19g | Sodium: 37mg | Potassium: 575mg | Fiber: 5g | Sugar: 17g | Vitamin A: 110IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 3.6mg