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Avocado Ice Cream

Avocado Ice Cream

Rich and luscious avocado ice cream. This churned ice cream is delicious way to use up extra ripe avocados!
Yield: about 1 quart
Prep Time: 10 mins
Cook Time: 10 mins
Inactive Time: 12 hrs
Total Time: 20 mins
Course: Dessert
Cuisine: American, Filipino
Keyword: avocado ice cream, green ice cream, avocado dessert, chocolate avocado, avocado popsicles, frozen avocado dessert
Servings: 8
Author: Maryanne Cabrera


  • 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.
    Blender: 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.


See blog post for a no-churn ice cream option
Ingredient Notes:
  • 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.