Avocado Ice Cream

3.89 from 70 votes

No-churn avocado ice cream is easy to make with only four ingredients yet tastes so much better than store-bought. So creamy and delicious!

Prep Time10

Freezing6

Total Time6 10

Course: Dessert

Cuisine: Global

Servings: Servings

Calories: 445kcal

Cut avocados in half and remove pits. Using a spoon, scoop out the flesh and drizzle with lemon juice.
In a food processor or blender, combine avocado and condensed milk. Blend until smooth and no avocado chunks. Transfer the mixture to a large bowl.
In another bowl, add heavy cream. Using a hand mixer at low speed, beat mixture until it begins to thicken. Increase speed to medium and continue to beat for about 8 to 10 minutes or until stiff peaks form.
Add ⅓ of the whipped cream to the avocado bowl and gently fold in until there are no visible white streaks, making sure not to deflate the whipped cream. Repeat with another ⅓ of whipped cream and then the remaining ⅓ of the whipped cream.
Transfer the mixture into a loaf tin. Cover with plastic wrap, pressing down film onto the surface of the mixture.
Freeze for at least 6 hours or overnight until firm. Serve frozen.

Drizzle the avocados with lemon juice to keep from browning.
Start beating the cream at low speed to build smaller bubbles for a stable foam. When the mixture begins to thicken, increase the speed to medium and continue to beat until you reach stiff peaks.
The lighter and airy the whipped cream, the silkier the ice cream. Add the blended avocados to the whipped cream in thirds and fold in gently with a flexible spatula to prevent the whipped cream from deflating.