Coconut-Avocado Ice Cream Recipe -
Coconut-Avocado Ice Cream Recipe
  • READY IN 13+ hrs

Coconut-Avocado Ice Cream

Recipe by  

"My mum loves avocados and coconut milk. Since we have an avocado tree and coconut cream on hand, I tried making this fusion ice cream and it's heavenly. The avocado lends a lovely, appetizing color, and it has the nice aroma of coconut. Simply irresistible. Definitely something different to impress your guests."

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Ingredients Edit and Save

Original recipe makes 1 quart Change Servings
  • PREP

    10 mins

    13 hrs 10 mins


  1. Puree milk, coconut cream, sugar, avocados, and lemon juice in a blender until smooth. Pour into a bowl, cover, and refrigerate for several hours until cold. Freeze in an ice cream machine according to manufacturer's directions, then freeze overnight.
  2. Allow ice cream to soften in refrigerator for 10 minutes before serving.
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  • Note
  • If you don't have an ice cream machine, you can make this in the freezer. Just pour the puree into a dish and place it into the freezer. Freeze for about 2 to 3 hours, then mash it into a slush; repeat the freezing and mashing about 3 to 4 times so that the ice cream will be smooth. Finally, freeze overnight and serve as directed.

Reviews More Reviews

Most Helpful Positive Review
Jun 22, 2009

soo good, i changed it alittle bit 2 avacodos; 1 can (14oz) coconut milk; 1 1/2 cups sugar; 2 3/4 cup heavy cream; half can of crushed pinapple; 2 hand fulls of shredded coconut soooooo goooddd A+++ Pasalamatan mo siya

Most Helpful Critical Review
Jul 18, 2006 mom and I did not care for this at all. You can really taste the avocado...not good. It looks really pretty, but does not taste as good as I had hoped.

May 25, 2006

I love this. The avocado gives the ice cream a gorgeous pale green color and almost a "green" flavor as well—it tastes really fresh, not overpowering & vegetal. We used sweet coconut cream, like you'd use for mixed drinks. As a friend said, "This would be wonderful served with light lemon butter cookies."

May 26, 2006

Mmmm...this was quite tasty. I kept waiting for a strange avocado taste after my first few bites, but it never came. It has a very fresh taste. It seems like an unusual combination, but it works perfectly together.

Nov 23, 2006

I used two ripe avocado's, a can each of good quality coconut milk and coconut cream about 1/2 cup of dark brown sugar and a 1/4 cup of cocoa. It is delicious and makes a very nutritious snack for my grandson who is allergic to milk and eggs. Thanks so much for the idea!

Jul 10, 2007

This was a very tasty recipe, and a nice change of pace in our dessert routine. It does taste very good with lemon biscuit cookies, and I think it would also be good with a banana cookie, too. The only change I would consider making next time would be to cut back on the white sugar just a bit (maybe 1/3 cup instead of 1/2)... I think the sweetness of the coconut cream would still carry the flavor. Thank you for submitting this recipe.

Jun 19, 2008

We used half & half instead of milk, added a teaspoon of vanilla and shredded coconut. This ice cream is so refreshing and creamy. Probably the creamiest ice cream I have ever had. The color is a very pretty pale green. Outstanding recipe!!! Thank you for sharing it.

Apr 07, 2009

its comes out beautiful and creamy. The only problem is that it needs to be eaten immediately because when it is frozen it is very hard to scoop and over time it goes a bit sour tasting.


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  • Calories
  • 294 kcal
  • 15%
  • Carbohydrates
  • 39.2 g
  • 13%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 15.3 g
  • 23%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 36 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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