Vegan Avocado-Coconut Milk Ice Cream

Countess 1

"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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3 h 10 m servings 297 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 17.2 g
  • 27%
  • Carbs:
  • 39.7g
  • 13%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 15 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Blend avocados, lemon juice, lime juice, lemon zest, and lime zest together in a food processor until smooth; add coconut milk, agave nectar, and corn syrup and blend until smooth. Cover bowl of food processor and refrigerate for at least 1 hour.
  2. Pour avocado mixture into ice cream maker and process according to manufacturer's instructions.


  • Cook's Note:
  • Because freezing dampens flavors, make sure the puree is slightly sweeter than you'd like the finished product to be.
  • 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 4 hours.