Rich and luscious avocado ice cream. This churned ice cream is a delicious way to use up extra ripe avocados!
Avocados are super versatile. They’re not just for avocado toast or adding into sandwiches and salads.
Growing up, we ate avocados for dessert. Smashed avocados with drizzled with sweetened condensed milk over a pillowy pile of shaved ice. It’s a simple, yet so satisfying and delicious dessert.
Eating avocados as a sweet treat is common in many parts of the world, especially in Southeast Asia.
Rincon Tropics kindly sent a box of California Haas avocados. Their avocados are by far some of the creamiest, tastiest avocados I’ve had! (You can order avocados and a variety of subtropical fruits from their Instagram page.)
Easy Ways to Ripen Avocados
An avocado is ripe and ready to eat when it yields to a firm, gentle pressure. It should feel slightly soft when squeezed, but not squishy or mushy.
The avocado’s skin color is also a good indicator. Bright green avocados are generally rock hard and certainly not ready to eat. Ripe avocados will have a dark green, almost dark brown skin.
If you have a firm bright green avocado, here are two methods to quickly ripen the fruit. The avocado will be ripe and ready within 3 days using the following techniques:
- Place firm avocados in a brown paper bag with an apple or banana. Seal and set at room temperature. Check daily to monitor progress.
- Place firm avocados in a bowl set in direct sunlight. Check daily until avocados have softened.
You can certainly eat unripe avocado. However, it won’t have the same rich, creamy flavor or texture you normally associate with the fruit.
How to Make Avocado Ice Cream
This is real deal churned ice cream! An ice cream maker is required to make this recipe.
(However, I have also included a no churn version in the blog post! The flavor and texture will be slightly different, but it’s a great alternative.)
Traditional ice cream base has very few ingredients: egg yolks, sugar, cream, and milk. The egg yolks play a crucial part in creating the ice cream’s creamy texture.
Egg yolks are part thickener and part stabilizers. Don’t be scared off by making ice cream with egg yolks. It’s much easier than you think!
Equipped with a digital kitchen thermometer, you can safely cook the egg yolks to the proper temperature. (I personally use the Thermapen. I’ve had it for over 6 years now and it’s still going strong!)
The ice cream base quickly comes together in 5-10 minutes. Cool slightly, then puree the ripe avocados into the base mixture.
Store in the fridge overnight and allow the flavors to meld together.
Recommended Ice Cream Maker
I personally use this compressor ice cream maker. It is the one photographed above.
It is a bit pricier than other ice cream machines. However, it is well worth the price if you make ice cream often.
Most ice cream makers require you to freeze the churning canister ahead of time. The compressor machine doesn’t have that extra step.
Simply pour the chilled ice cream base into the machine. And, within 35 minutes you’ll have soft churned ice cream!
Prior to purchasing the compression machine, I used this simpler ice cream maker. This version requires you to chill the freezer bowl for at least 24 hour before use. It works great and takes up minimal kitchen space.
Freezer Safe Ice Cream Container
When making many batches of ice cream, I use these fancy stackable ice cream tubs. They are great and come in a variety of different colors.
However, if I’m just making a single batch of ice cream, I prefer to simply store my churned ice cream in a steel loaf pan.
Wrap the loaf pan tightly and securely with plastic wrap. Ensure a tight seal to prevent any unwanted freeze aromas and flavors seeping into your ice cream.
If you plan on sharing your homemade ice cream with others, these reusable round ice cream tubs are perfect !
How to scoop and serve homemade ice cream
The avocado ice cream will be quite firm directly out of the freezer.
- Keep ice cream out at room temperature for 5-8 minutes before scooping.
- Dip ice cream scooper in warm water. Shake off excess water.
- Scoop ice cream in an angle, pulling towards you in an “s” motion.
- Gently pack the ice cream against the side of the container to ensure a tight scoop. Then, release into serving container or bowl.
- Repeat dipping scooper in warm water with each additional scoop.
2% milk, also labeled at reduced-fat milk, may be used in place of whole milk (5% fat). Do not use non-fat (0%) milk. Otherwise, the ice cream will have an icy texture.
You may also substitute full-fat well shaken canned coconut milk in place of the whole milk.
I have not tested a vegan version of this ice cream.
Alternative Recipe: No Churn Version
The no churn version is significantly richer and higher in fat. In place of whole milk, egg yolks and sugar, the no churn avocado ice cream uses heavy cream and canned sweetened condensed milk.
Puree together avocados and sweetened condensed milk until smooth. Whip heavy cream to soft peaks. Add the sweet avocado puree. Then, continue to whip mixture to firm or stiff peaks.
- 250 grams ripe avocado (2 medium avocados)
- 14 oz can sweetened condensed milk
- 2 cups very cold heavy cream (also labeled at heavy whipping cream)
Method: In a blender or food processor, puree avocado and condensed milk until smooth. Whip cold heavy cream to soft peaks. Add sweet avocado puree to cream. Whip to stiff, firm peaks. Transfer to freezer safe container. Cover and freeze for at least 6 hours.
Storage and Leftovers
Ice cream will keep in the freezer in an airtight container for up to two weeks.
Avocado Ice Cream
- digital kitchen thermometer
- immersion blender or high speed blender
- ice cream maker
- 1 ¼ cup heavy cream
- ¾ cup whole milk
- ¾ cup granulated sugar (150 g)
- 4 large egg yolks
- ¼ teaspoon kosher salt
- 250 grams ripe avocado (2 medium avocados, halved, pitted, and peeled)
- In a medium saucepot, combine cream, milk, and one tablespoon sugar. Set over medium heat and bring to a simmer. Stir as necessary to ensure milk does not burn along the sides or bottom of the pot.
- Meanwhile, in a large bowl, whisk together egg yolks and remaining sugar. Once milk mixture has come to a simmer, lower heat. Temper hot milk into sugar-yolk mixture. Slowly add hot milk into sugar-yolk mixture about ¼ cup at a time, whisking to distribute heat. Once almost all the milk has been added to the yolk mixture, transfer everything back into the sauce pot.
- Stir over medium-low heat until mixture reaches nappe consistency, or 180°F on a digital kitchen thermometer. Stir frequently to ensure mixture does not curdle or burn. Let mixture sit at 180°F for about 90 seconds to pasteurize eggs. Remove from heat and stir in salt.
- Immersion blender: Place avocado in a large bowl. Pour about ½ of warm ice cream base into the bowl. Use immersion blender to puree mixture. Add another ½ of ice cream base until mixture is smooth. orBlender: Place avocados in a blender. Pour about ½ of warm ice cream base into blender. Place a towel over the top of blender to allow excess heat to escape. Blend. Add remaining half of ice cream base. Blend until smooth.
- Transfer mixture to an airtight container and let mature in the fridge overnight.
- The following day, freeze mixture in your ice cream maker according to your unit's instructions. Churn until the volume has increased by half and mixture has thickened to a soft serve consistency. Transfer ice cream to a freezer safe container and freeze for at least 1 hour to firm up.
- Let ice cream sit at room temperature for 5 minutes to soften before scooping and serving.
- Heavy cream is also labeled as heavy whipping cream.
- 2% milk, also labeled at reduced-fat milk, may be used in place of whole milk (5% fat). Do not use non-fat (0%) milk. Otherwise, the ice cream will have an icy texture.
- You may also substitute full-fat well shaken canned coconut milk in place of the whole milk.
- Store in an airtight container in the freezer for up to two weeks.