I absolutely love this Vegan Avocado Ice Cream Recipe. It’s so creamy and you don’t taste the avocado. If anything, you get a nice little hint of lemon from the added juice and zest. It’s really flavorful.
Speaking of flavorful, I am kind of on an ice cream kick. Head on over to my sister site, The Veg Life!, to see my recipe for Vegan Coconut Sweet Corn & Blackberry Swirl Ice Cream. I know it sounds like it shouldn’t work, but oh my gosh – it SO does. I am already planning on making the sweet corn base again for a second time! 🙂
Start with ripe avocados. They blend much easier.
Dice and scoop the flesh from two avocados into a Vitamix (or other blender). I went a long, long time before investing in my Vitamix and I have to say, I don’t know how I waited so long. High speed blenders make a huge difference. But of course, use what you have.
I do want you to use a full fat canned coconut milk. Thai Kitchen is always my favorite. It’s super consistent.
Next, add sugar. I know it seems like a lot, but I promise you this recipe is not overly sweet. It really needs the sugar. You could opt for any other sweetener you’d like and of course, do it to taste.
Before cutting the lemon, I made sure to get about a teaspoon of zest.
I added 3 tablespoons of lemon juice and the flavor really does come through. You can start with one and go from there to suit your particular taste.
I also added Xanthan Gum as a thickener. This step is optional and it’s not always easy to find, but you can click on the image below if you would like to purchase from Amazon {affiliate link}.
Everything goes into the blender and gets pureed until it’s completely smooth – no lumps!
The high speed blender makes the mixture light and creamy. If you are going to adjust my recipe, this is where I would stop and taste.
This mixture now goes into the bowl of an ice cream maker that you have frozen overnight. So plan ahead!
After 20 minutes or so, you have soft serve ice cream and it’s ready to enjoy.
However, if you’d prefer to be able to scoop the ice cream, place into a freezer-safe container (I like a glass loaf pan) and allow to freezer for about 2 hours. If you let it go too long, you may have to defrost for a few minutes on the counter before scooping.
Can I make your Vegan Avocado Ice Cream Recipe without an Ice Cream Maker?
You sure can! An ice cream maker does incorporate a lot of air. That’s it’s job (along with freezing). However, just place the mixture from the blender into that same freezer-safe container and you will be good to go! It will still taste great 🙂
If you made this recipe, please leave me a comment below and let me know how you liked it. I really love the feedback!
And if you enjoyed the recipe, why not PIN IT FOR LATER! 🙂
Vegan Avocado Ice Cream Recipe
Ingredients
- 2 medium Avocados ripe, pits and peels removed
- 15 oz. Coconut Milk canned, full fat
- 1 tsp Grated Lemon Zest
- 3/4 c Sugar
- pinch Salt
- 1/4 tsp Xantham Gum OPTIONAL THICKENER
Instructions
- THE NIGHT BEFORE: Place the bowl of an ice cream maker in the freezer right side up.
- Add the ingredients to a blender and puree until very smooth.
- Place the mixture into the frozen ice cream maker bowl and process for about 20-25 minutes or until you have soft serve consistency.
- For scoopable ice cream, place the mixture into a freezer-safe container and freeze for about 2 hours. You can store longer, but may have to defrost on the counter for a few minutes to be able to scoop it.
Video
Nutrition
