Ripe avocados’ creamy texture lend themselves to make a perfect frozen treat. In the summer, I’m always craving something cold and refreshing. I’ve been making a lot of banana based nice cream so I decided to experiment with avocados this time around and boy was I surprised with how good it turned out. The ice cream was extremely smooth and could easily be mistaken for regular ice cream!
You will want to use ripe and soft avocados to make this and it can last in the freezer for up to a week, making for a great midday treat, breakfast bowl, or post dinner dessert.
The only prep you will need to do in advance of making this is to freeze one sliced banana which makes it easy to blend when you are ready to make the recipe. Additionally, you will need to refrigerate your coconut milk overnight so that the fat and liquid separate, leaving a thick coconut paste. You will want to use the thick paste for this recipe.
Once you are ready to make your avocado ice cream, you will need a high powered blender or food processor. Put everything into the blender except the chocolate chips and blend until smooth. If you want your ice cream to be thinner, you can add some dairy free milk or a bit of water to thin it out.
I love this variation of nice cream because avocados are full of protein and healthy fats that aid in gut health and digestion!
Substitution ideas:
- Honey: to keep it refined sugar free you can also use maple syrup
- Coconut Milk: you can use regular milk or dairy free milk, but it will be a lot thinner and more watery
- Chocolate Chips: these are optional. Other delicious toppings could be nuts, coconut, chia seeds, flax seeds, goji berries, or a nut butter drizzle
Check out some of my other nice cream recipes:
- Peanut Butter Nice Cream
- Raspberry Nice Cream
- Vegan Cookie Dough Nice Cream
- Cherry Chocolate Nice Cream
- Pistachio Nice Cream
4 Ingredient Avocado Nice Cream
Cooking & Baking Supplies
- Food Processor
Ingredients
- 2 ripe avocados
- 1 frozen banana
- 2 tbsp honey
- 1/2 cup coconut milk, regular (needs to be refrigerated overnight)
- 1/4 cup chocolate chips (optional)
Instructions
- Cut open avocados and remove the pit and the avocado from the shell.
- In a high power blender or food processor, add in avocado, banana, honey, and coconut milk and blend until smooth and creamy.
- Add in chocolate chips and mix with a spatula.
- Transfer ice cream to a parchment lined pan (a bread pan is ideal), cover with plastic wrap, and place in the freezer for 1-2 hours then ENJOY!
