Overhead shot of Vegan Avocado Ice Cream Recipe

Vegan Avocado Ice Cream Recipe

Vegan Avocado Ice Cream Recipe
Course Dessert
Cuisine American, vegan
Keyword avocado, avocado ice cream, frozen dessert, ice cream, vegan ice cream
Prep Time 20 minutes
Cook Time 20 minutes
freezing time 2 hours
Total Time 40 minutes
Servings 8 scoops
Calories 265kcal
Author Living Vegan Staff


  • 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


  • 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.



Serving: 1scoop | Calories: 265kcal | Carbohydrates: 25.5g | Protein: 2.1g | Fat: 19.3g | Saturated Fat: 12.2g | Sodium: 31mg | Potassium: 360mg | Fiber: 4.1g | Sugar: 20.7g | Calcium: 10mg | Iron: 1.1mg