Vegan Avocado-Coconut Milk Ice Cream


"My very favorite non-dairy ice cream! Rich, creamy, vegan and free of cane sugars. It tastes a little like key lime pie; the avocado just adds silkiness and color. I added a little corn syrup because it helps the finished product emulsify better, but for those conscious of sweetener intake, it can be left out without ill effect. Delicious when sprinkled with toasted shredded coconut!"
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Serving size has been adjusted!
Original recipe yields 8 servings

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  • Prep

  • Cook

  1. Using food processor, puree avocadoes with citrus juice and zest.
  2. Add coconut milk and agave nectar (and corn syrup if using), puree until well-blended.
  3. Cover and chill thoroughly for at least one hour.
  4. Pour chilled puree into your ice cream maker and process according to manufacturer's instructions.
  5. Serve from ice cream canister for soft-serve consistency, or pack into a freezer-safe container, cover the surface with parchment or waxed paper, and freeze for at least four hours.


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