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Avocado Ice Cream is a totally revolutionary dessert treat! It’s just like ice cream but it fits most food restrictions (though you’d never know!) because it’s dairy-free, nut-free, coconut-free and sweetened with honey, vegan or low carb sweetener.
You’ll LOVE the flavor variations, too: Peppermint, Mint Chocolate Chip, Dark Chocolate, Lime, Fresh Herb, Ice Cream, Matcha and Berry. Plus the original flavor: Avocado-Vanilla!
These creamy treats are good enough to serve to friends … yet you COULD eat them with breakfast on a sunny morning! Wink, wink.
Or we LOVE them on a hot afternoon!
Avocado Ice Cream is Paleo, AIP, Keto, Vegan, GAPS and Gluten-free.
Avocado Ice Cream is like sorbet … but creamy!
I used to be a snob about sorbet. Who would want something icy and sugary when you can have cream and honey? And yet, life has its seasons, right? So when I went through an avocado season without dairy, I thought of this idea.
When my first cookbook was published in 2015, my passionate goal was to put my Hashimoto’s into remission (this happened for me in 2019!). Any cookbook production causes some stress, even when you try to avoid it completely; and so that cookbook had a bit too. I was very careful, for the sake of my health, to limit it, but a bit crept in toward the end.
One day I was in bed and unable to get out. I did some computer work from the cushy prison; and I told myself then that when the cookbook was complete and the stress was behind me, not only would I rest, I would set out in complete earnest to put this final autoimmune disease into the past.
While I already had a lot in my diet and the right supplements in my favor, I am nothing if not thorough. I will do everything it takes, within my power. Many people who have Hashimoto’s have found success by eliminating nightshades, nuts and dairy, among other things. I do not mind eliminating foods too much, not for the greater cause of getting well, especially if I can make myself alternatives so I don’t feel deprived.
So I eliminated nightshades, nuts, seeds and dairy from my diet.
At that time, I created Avocado Milk and the week before that, No-Tomato Sauce.
I also noticed some (a lot) of brain fog from eating nuts. I listened to my body. No nuts for a while.
I think it’s important that we don’t let ourselves be discouraged, like these limitations are a life or death sentence that will always exist. If we are strict today, now, we will likely run freely on the hilltops of wellness later. And in the meantime — alternatives.
I found that I loved this recipe and all of its variations — even though it’s technically a sorbet! It offers the freedom to enjoy “ice cream”, and it’s a delicious alternative to all other creamy options. Amen for avocados!
Ingredients and How to make Avocado-Vanilla Ice Cream
The four ingredients in Avocado-Vanilla Ice Cream are simply: one large avocado, water, honey or low carb sweetener (for Keto) … (for Vegan, use maple syrup, coconut syrup or agave) … and vanilla extract!
To make Avocado Ice Cream, blend the ingredients in a blender until smooth.
The recipe is made like a sorbet: fruit, water and sweetener, but the avocado and vanilla extract make the recipe creamy.
Vanilla extract adds to the creamy texture because it lowers the freezing point of the mix, which makes the ice cream less icy.
Some of the flavor variations make Avocado Ice Cream even creamier, like the Chocolate.
When you go to buy and measure your avocado, one large avocado is about 4+ inches long. Two small avocados have a similar amount of fruit: about 1 cup of loosely packed chopped avocado.
Flavor variations of Avocado Ice Cream
Avocado-Vanilla is the base flavor that’s lovely. Yes, it tastes super good: of honey, vanilla and a little avocado.
The other flavors usually include just one extra ingredient, and sometimes one extra step. There are 8 extra flavors you can make from this recipe, so actually a total of 9 options.
The flavors are exciting!:
- CHOCOLATE — You can use Cocoa or Carob to make the ice cream addictively good. (For AIP, use carob.)
- BERRY — Berries make this treat super pretty, bright and fruity!
- PEPPERMINT — This flavor is great on hot days.
- MINT CHOCOLATE CHIP — Adding shaved unsweetened chocolate to the peppermint is a crazy, healthy way not to tack on sugar while tasting the classic goodness of Mint Chocolate Chip. (For AIP, use carob.) You can also use your favorite Paleo, Vegan or Keto bar or chips.
- LIME — And Lime, it’s a natural flavor companion that is so so good with avocado. This flavor reminds me of an electrolyte dessert, super delicious after exercise, but also anytime.
- MATCHA — A reader tried this flavor herself and let me know, so I’ve added it. Delicious and beautiful, I now love this flavor too.
- ICE CREAM or FROZEN YOGURT — You can substitute some of the water (exact amount below) with cream, yogurt or coconut milk if you want to make a creamier Avocado Ice Cream. (For AIP, just coconut milk or coconut yogurt, not the dairy options.)
- FRESH HERB — Purée fresh herbs into the mix if you love gourmet, summery flavors: basil, mint or tarragon are blended with the base ingredients and a little fresh lime juice. (These herbal Avocado Ice Cream flavors are amazing for garnishing summer drinks, salads and desserts. Plus, add edible flowers to garnish.)
None of these flavors taste like sugary sorbet. They all taste of honey, vanilla, a bit of avocado, and creamy, refreshing goodness.
Avocado Ice Cream for breakfast …
Protein is always first and central when I make meals. So keep that in mind as I share my love for ice cream at breakfast …
My kids will tell you: We don’t mind (ha, ha — we love) making ice cream for breakfast. It’s the time of day best suited for eating a bit of honey, for my body at least. I love making nutrient-dense waffles and topping them with this satisfying, refreshing treat. (You know, we owned a gut-healing cafe where I often went and did this with soft-serve?!
So I’ve been a bit spoiled over the years, Paleo waffles and ice cream ready to go at all times, high in protein and low in sugar.)
I have learned to really prefer the healthy versions of ice cream and waffles. My waffles are nutrient-dense and unsweetened. And ice creams like this aren’t too sweet.
So the whole smorgasbord is actually energy-giving with no slump.
Therefore, I encourage you, too, to eat Avocado-Vanilla Ice Cream for breakfast, if it makes you happy. (Just not too much.)
Does it help you keep life fun and low stress? No blood sugar spikes? Then, go for it! You’re not eating a giant portion. There’s everything right about adding extra food joy to your life!
If you’re looking for gluten-free waffles that will fit your diet to do this, too, here are several waffle recipes to choose from:
- Paleo & AIP Cassava Flour Waffles (one-bowl, with sourdough variation)
- Keto Coconut Flour Waffles (nut-free, GAPS, Paleo)
- Paleo Cassava Flour *Sourdough* Waffles (Reduce phytic acid, increase nutrition)
- Paleo and AIP Plantain Waffles or Pancakes — Egg-free, Nut-free
- Best Keto Chocolate Chaffle (Low Carb, Paleo, dairy-free option)
- VAD Bean, Soaked Oat and Rice Waffle recipe coming soon (Vegan, Gluten-free, high in protein, B vitamins and fiber)
Avocado-Vanilla Ice Cream as an afternoon treat
Avocado-Vanilla Ice Cream is also excellent in the afternoon heat!
When the weather is up into the high 90s, I wait to make this until about 4pm, and we all feel so much better for it!
Cool off with the good nutrition of avocados and raw honey!
Certainly, you can enjoy Avocado-Vanilla Ice Cream for dessert after dinner, too! But personally, I prefer having a small dinner and my treats earlier in the day.
And because Avocado-Vanilla Ice Cream is so refreshing, it’s wonderful to indulge in the sun — like electrolytes on a cone!
How many people does the recipe serve
This ice cream recipe makes a bigger batch than most ice cream recipes! In fact, you may have an extra cup of the mix that won’t fit into your ice cream maker.
Or, just pour it all in, and the slush will come temptingly spilling over the top once frozen.
That said, Avocado Ice Cream serves 6 people, or up to 10, with smaller servings.
How to store and defrost leftovers
Store leftovers in an airtight, sealed container.
Place ice cream in the refrigerator to defrost it evenly. Or on the counter if you don’t mind the edges getting melty.
Because there’s a full half cup of sweetener in this recipe (which makes it softer and more scoopable), you can scoop this flavor straight from the freezer.
But for the optimum texture, better to briefly defrost it.
Allow 15 minutes for Avocado Ice Cream to become softly scoopable, at room temperature, or longer in the fridge.
The Keto and Low Carb version of this recipe takes less time to defrost; 10 minutes may be about right.
Avocado Ice Cream — dairy-free, with 8 flavor variations!
Equipment
Ingredients
- 1 very large avocado , or two small (1 cup of loosely packed avocado chunks)
- 4 cups filtered water
- ½ cup raw honey (OR use low carb sweetener for Keto!, like liquid allulose)
- 4 teaspoons real vanilla extract (1 Tablespoon + 1 teaspoon)
Instructions
- Place all ingredients in blender, in the order they are listed. Purée until honey is fully dissolved, 30 to 50 seconds.
- Pour into ice cream maker, according to manufacturer's instructions.
- Serve immediately or freeze for later, pulling it out 15 minutes early for easy scooping.
Notes
Flavor Variations
- Peppermint — Substitute vanilla extract with ¾ tsp. peppermint extract. (Quantity may vary if you use a different brand, so taste to be sure.)
- Mint Chocolate Chip — Substitute vanilla extract with ¾ tsp. peppermint extract. Chop or shave dark chocolate, ¾ cup, and add into freezing ice cream during the last 2 to 3 minutes of churning. For AIP, use carob chips.
- Chocolate — Heat 1 cup of the filtered water. Add ½ cup cocoa and a pinch of sea salt, whisking it into the hot water. For AIP, use carob in place of the cocoa.
- Lime — Substitute ⅓ cup of the water with fresh lime juice.
- Fresh Herb — Purée in fresh herbs like basil, mint or tarragon, with the above lime juice.
- Matcha — Add 1 Tablespoon high quality matcha powder (like this) to the blender with the other ingredients.
- Ice Cream (dairy-free option) or Frozen Yogurt — Replace ½ of the water with coconut milk, sprouted nut milk, yogurt or cream. If you use the cream option do not puree it for the full 30 to 50 seconds. Add it in toward the end of pureeing, so it doesn't turn into butter/curdle. (AIP, only use the coconut milk/yogurt options.)
- Berry — Replace one cup of the water with one cup berry puree or a heaping cup of whole or chopped berries. If you use raspberries or blackberries, process the purée through a fine mesh strainer first, to remove the seeds.
- Sprinkle 1 teaspoon gelatin over one cup of the water used, in a small saucepan. Dissolve completely by heating the water, stirring. Add this back into the recipe, in the blender.
Nutrition
Anna @GreenTalk says
Delicious! What a great way to get some good fats and cool off at the same time.
Megan Stevens says
Yes, well said. 🙂
Emily @ Recipes to Nourish says
What a fun sorbet! Such a great idea Megan, I love all of the different flavor combos too!
Megan Stevens says
Thanks, Emily!! So glad!
Carol @studiobotanica says
Delicious recipe! LIME for me.. I don’t have an ice cream maker, sadly.. Sharing with my readers as many peeps do have!!
Megan Stevens says
Thanks, Carol! This would be a great one for the blender too! Do you have a blender? If so, pour 3/4 of the “mix” into ice cube trays, blend them alone once they freeze, then add the final 1/4 liquid mix and blend, using a spatula, until you have an ice cream texture. <3
linda spiker says
Fantastic. I have never had avocado sorbet but I have had avocado shaved ice and loved it.
Megan Stevens says
Oh nice!! Sounds great in hot weather– and a fun treat!
Raia Torn says
This sounds delicious – I need to get myself an avocado tree. :p Too many good recipes I need to try, and they’re so expensive!
Megan Stevens says
Oh! We used to have one, down in San Diego, in the home I grew up in. I’m glad you live in a climate where it’s an option, how lovely, how exciting!!
Tash @ HolisticHealthHerbalist says
I’ve never thought of using avocados as a base for sorbet before! Very interesting! I love avocados so I’ll have to give this a try soon 🙂
Megan Stevens says
I think you’ll LOVE it! 🙂
Vanessa Nixon Klein says
Sounds so delicious and easy! I’m going to try the dark chocolate variation 🙂
Megan Stevens says
Great, Vanessa. You’ll love it! 🙂
Stacy says
The looks delicious and refreshing! I’m so intrigued. I’m going to have to try this!
Megan Stevens says
So glad, Stacy. Yes, so perfect in this heat (at least it is SO hot where I am this summer) to have a nourishing treat. Hope you love it!
Renee Kohley says
I am SO trying this once the avos go on sale here again! Sounds so great! Thank you Megan!
Megan Stevens says
So glad, Renee!! Our kids love it too. I love that you have mapped out the sales. That is great!!! I am grateful for Trader Joe’s and their good price on avocados; and I am SO glad that they are good right now. Bad stringy avocados are a sad season!
linda spiker says
Avocados…the Californian’s favorite food! And as a base for ice cream! Lovely color too:)
Megan Stevens says
I guess CA will start growing fewer avocados. I heard an interesting feature on NPR yesterday, a decision many farmers are making due to the drought. I guess Cali will grow more persimmon and continue with their new crop of grapes… We do love our alligator pears, n’est pas? Thanks, Linda!
Elaina Newton says
This sounds delicious! You’re really making me wish I had an ice cream maker. I’d need another freezer or to clear out all the stuff in have packed away in there.
Megan Stevens says
It’s true, Elaina. It’s one of those gadgets that’s so nice to have! I do love cleaning out my freezer too!!
Wolfy Wolf says
Why is there gelatin as a variation? Is there something we should know?
Megan Stevens says
Great question. I include gelatin in many of my recipes for its gut-healing benefits. Added to ice cream or sorbet, it also affects the texture, making it just slightly more creamy. I like to add it to the chocolate version, since cocoa can be more abrasive to the gut lining. Thanks for asking. 🙂
Wolfy Wolf says
Thank you so much for the response! It was incredibly informative and helpful. I’d also like to complement you, as I have so very often left questions on blogs that got no response and I’ve seen so many others who have left questions that were months or years old, and were never answered. You not only answered, but you answered quickly and thoroughly, so I thank you very much. <3
Megan Stevens says
Thank you for your kind words and encouragement! I so appreciate the community here at EB and am so pleased when I can assist. I’m glad the answer was helpful. <3 🙂
Symin says
First sorbet recipe that I actually really love. And the ice cream variation with coconut cream tastes just like the dairy version as I remember it back in the days when I ate and loved dairy. I would add that agar agar works like gelatin in these recipes for those who want to stay vegan or vegetarian. Thankyou so much for the time and effort you have spent on your recipes as well as sharing them with us! Fantastic site!
Megan Stevens says
Yay!! So glad!! I agree; I’m not usually a sorbet fan! I’m so glad for your success and pleasure, and always pleased when I hear back from someone after they’ve made the recipe. Thanks for your added input as well!! Cheers! 🙂
Bernadette Lacey says
Sounds delish! I have a one pint ice cream maker so I’m wondering how many cups you’re pouring into the ice cream maker. I know it says six servings but how big are they? Thanks!
Megan says
Hi Bernadette, a one pint ice cream maker? 🙂 That sounds tiny! Is it basically half-size? This sorbet recipe is a big one! You can see if you look at the photo on the pin itself that the standard home ice cream maker is FULL when it’s done churning. About 5 cups of puree go into the ice cream maker, so each portion is pretty big with the 6 servings estimated: about 1 cup servings. Thanks for the great question!
Tafa says
I just made the chocolate one. Fantastic.
Might try a matcha variation next!
Thank you so much.
Megan says
Great, Tafa! You’re welcome. Thanks so much for sharing! I love this recipe, too, and it’s always so nice to have others enjoy it! 🙂 Matcha sounds lovely! Always chocolate. 😉 Blessings!
Tafa says
Just tried the Matcha – 1TBS of matcha powder on your avocado base. ? Brilliant.
Megan says
Great, Tafa!! That sounds incredible! Thank you so much for sharing! 🙂 (8 variations! 😉 )
Dorothy says
This looks and sounds delicious!! Ice cream is an Achilles heel, yet finding an affordable and healthy pre-made ice cream lessens the enjoyment. I read or heard that all store bought ice cream has propylene glycol in it, similar to antifreeze and not good for you! Supposedly the manufacturers don’t have to list it because they all have it. I’m thankful this uses only one avocado, as the price has gone up recently. I eat avocado almost every day. Thank you for a great frozen treat recipe with all the variations!!
Megan says
Hi Dorothy, thank you for your thoughtful, kind comment! I’m so happy you like the idea of this recipe. I agree with you that store bought takes so much of the enjoyment out of this easy homemade treat. (I’m sorry for the delay in responding, btw!) I hope you get to make it soon and love it.
Dorothy says
Thanks Megan! I tried the vanilla version, and it was a nice flavor. I did use maple syrup, reducing the amount and added monk fruit drops. I would maybe try honey next time. We ate most of it right away and it was mmm good!! I’d like to try the berry variety when they’re in season. ?
Megan says
Great, Dorothy!! So happy you enjoyed the recipe, and thanks for sharing and commenting!! 🙂
Dorothy says
We enjoyed the lime version recently, made with honey. ?. It even looks limey, with the green color. ?. I had an inspiration to add a tablespoon of avocado oil to see if it would help with scooping out the remainder of the ice cream, which usually gets stuck in the container and has to thaw before it can be removed. It worked, with no ice cream left stuck to the freezer bowl! Guess who ate the leftovers later?
Megan says
Great, Dorothy!! I love the lime-honey version too. Thanks for sharing your avocado oil trick, that’s great! 🙂
Tina says
i am AIP and miss ice cream sooooo much, I am also allergic to coconut, all nuts and of course no types of gum are aloud in the AIP protocol. So not bing able to have ice cream has hurt my feelings. I am excited to try this recipe out. Have you tried it with pure maple syrup? Thank you for sharing.
Tina
Dorothy says
I also wondered if maple syrup would be as good. The price of local honey has gone up dramatically and it seems sweeter than maple syrup. Also, could we lower the amount of honey or maple syrup and add, say monk fruit drops? Megan mentioned that the amount of sweetener helps make it scoopable.
Megan says
Hi Dorothy, good questions! Yes, you can use maple syrup. I often make ice cream with it. With avocado, I find honey to be more complimentary with several of these flavor variations. But especially with the chocolate, carob or berry, the maple syrup will be good. You can also reduce the sweetener, but as you reminded, it does affect the scoopability: So if you plan to eat it all fresh out of the ice cream maker, this really isn’t a big deal. But if you plan to freeze and scoop it, you’re going to get a icier product, not as creamy. You can increase the vanilla extract a little to help with this, as the alcohol in it lowers the freezing point of the ice cream.
Megan says
Hi Tina, great!! You’re so cute, that it hurt your feelings, yes, I get it. 😉 You can definitely make it with pure maple syrup, especially certain flavors like the carob and berry. I find with the light green-colored flavors, the honey creates a cleaner flavor profile and purer color, but yes, go for it; it will work well!
Bev says
I happened upon EB today and am so happy I found it. I love avocado ice cream. Even better is that I like that you cover so may diets. I have to eat foods that are less acidic so I’m always looking for recipes that don’t irritate my gut. I have family members that I cook for and saw the diets they should be on so I’m going to add some of the foods in for them. Thank you!
Megan says
Yay, terrific, Bev. So happy you found EB, and thanks for your comments! I love providing recipes for a variety of dietary needs. 🙂 Blessings and best!
Brittney says
Yes, So I don’t have an ice cream maker and can’t afford one. I have a food processor and blender is all I have. Is there an alternative of how to make this without an ice cream maker. Sure I can figure it out and I feel stupid for asking. But excited to try this now that I can’t have dairy.
Megan says
Hi Brittney, one method that can be used in general is to freeze the “mix” into ice cube trays, and then pulse the frozen cubes in your food processor until you get the ice cream texture. You may need to let them defrost just a little before processing. I haven’t tried it with this recipe, but in general it’s a good method. Best, and hope you enjoy!
Emilie Mcvey says
I followed the directions to a ‘T’, but what I got could best be described as chocolate ice, or even frost. I made it last night, then stuck it in the freezer for dessert tonight. I took it out about 15 before we were ready for dessert, but it was like scraping really thick frost off a car.
What did I do wrong?
Megan says
Hi Emilie, the directions for Chocolate say, “Heat 1 cup of the filtered water.” So you need to use 1 cup of the 4 cups for the chocolate mixture. All I can guess is that you added an extra cup of water instead of using one of the 4 cups called for in the recipe.
Andrea Garber says
Hi Megan, I LOVE your recipes and you are so informative. Question, is there a reason to use filtered water vs. tap water? THANKS SO MUCH!!! Andrea
Megan says
Hi Andrea, thank you!, and happy to help. Filtered water means fewer or no pollutants, toxins, minerals we don’t want etc. It means clean water vs water with chlorine and various poisons.
Laurie Peterson says
Wow! I just found this website and I’m so excited to try some of these recipes. Can you tell me have you ever used frozen avocado pieces? I usually do not buy fresh avocado because it usually gets wasted at one point or another and I have trouble picking them out the right way and using them at the right time so I buy frozen avocado pieces. . Thank you! Looking forward to your answer. I do eat avocado, but I’m not really crazy about the taste so I’m wondering how much avocado flavor actually actually comes through on these ice creams
Megan says
Hi Laurie, I think frozen should work! As long as the avocados were frozen when ripe. Their flavor is pretty subtle, but to be sure you’ll like it, I’d start with one of the stronger flavors instead of vanilla. 🙂