Avocado Ice Cream
Ripe avocado, water, raw honey, and vanilla extract blend and churn in 30 minutes into a dairy-free frozen dessert with a buttery mouthfeel and light texture without condensed milk or heavy cream.
Equipment
- Blender
- Ice Cream Maker
Ingredients
- 1 very large avocado, or two small 1 cup of loosely packed avocado chunks
- 4 cups filtered water
- 1/2 cup raw honey
- 4 teaspoons real vanilla extract 1 Tablespoon + 1 teaspoon
Instructions
- Load the blender with avocado, water, honey, and vanilla in that sequence, then run it for 30 to 50 seconds to dissolve the honey. The liquid should look glossy and evenly pale green, without avocado flecks or streaks of sweetener.
- Transfer the blended liquid to your ice cream maker and operate it using the manufacturer's directions. Watch for a thick, softly frozen consistency rather than relying on the clock alone.
- Dish up the freshly churned dessert for a soft texture, or transfer it to a freezer container for firmer scoops. For the frozen option, let the container stand on the counter for 15 minutes before serving so the mixture can soften.
Notes
Ingredient tip: Pick ripe avocados with creamy flesh that yields slightly to gentle pressure, and check for brown strings before measuring loosely into the cup.
Texture tip: Blend until the mixture looks uniform and glossy so undissolved honey does not leave uneven pockets of sweetness.
Storage: Transfer leftovers to a shallow, airtight freezer container and press parchment directly against the surface to help limit browning and ice crystals.
Serving tip: Let frozen leftovers sit on the counter for 15 minutes before scooping so the texture softens instead of microwaving the container.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.