Avocado Coconut Ice Cream
I think I may have found my new favourite Vietnamese-inspired dessert!
Inspired by the incredible avocado desserts we’ve tried here in Vietnam, this Avocado Ice Cream is smooth, creamy with just the right amount of sweetness. Made with avocado, coconut cream and sweetened condensed milk, it’s such a simple little frozen treat – it really is SO good!
You might not immediately think of avocado when it comes to dessert, but trust me on this one! Blended with coconut cream and sweetened condensed milk, it becomes beautifully silky and creamy, with a lovely subtle coconut flavour.
There’s no ice cream maker needed either. Simply blend everything together, pop it into the freezer for 1–2 hours and you’ll have a thick and creamy frozen treat ready to enjoy.
Serve it as is, or add toasted coconut, fresh mango, dragon fruit or berries for a tropical finish. A drizzle of melted chocolate or Nutella is delicious too!
And if you love simple desserts with a little twist, make sure you try my 2-Ingredient Chocolate Mousse next. Made with just tinned peaches and melted chocolate, it’s another easy dessert that tastes far more indulgent than you’d expect!
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Why You’ll Love This Recipe
Just 3 ingredients – avocado, coconut cream and sweetened condensed milk.
No-churn – no ice cream maker needed.
Quick to make – blend it together in minutes, then freeze.
Light and creamy – a refreshing little dessert for warm days and nights.
Gluten-free and egg-free – a great option when catering for different dietary needs.
Ingredients
Ripe avocado – Make sure your avocado is beautifully ripe and creamy. You only need half an avocado for two small serves.
Coconut cream – Adds richness and a lovely subtle coconut flavour. Use coconut cream rather than coconut milk for the creamiest texture.
Sweetened condensed milk – Adds sweetness and helps create that gorgeous silky consistency. You can adjust the amount slightly to suit your taste.
Top Tips
Use a perfectly ripe avocado. The avocado really matters in this recipe. Choose one that’s soft, ripe and creamy, without any brown or stringy bits.
Watch the freezing time. This Avocado Ice Cream is best after 1-2 hours in the freezer, when it’s thick, creamy and perfectly scoopable. If you freeze it for longer, it will become quite firm, so let it soften at room temperature before serving.
Have fun with the toppings. Keep it fresh and tropical with toasted coconut, mango, dragon fruit or fresh berries, or add a drizzle of melted chocolate or Nutella for something a little more indulgent.
Make it dairy-free. Swap the regular sweetened condensed milk for coconut sweetened condensed milk for an easy dairy-free version.
Variations
Chocolate Avocado Ice Cream – Blend through a little cocoa powder or melted dark chocolate for a rich chocolate version.
Nutella Avocado Ice Cream – Add a spoonful of Nutella before blending for a creamy chocolate-hazelnut twist.
Tropical Avocado Ice Cream – Top with fresh mango, dragon fruit and toasted coconut for an extra tropical finish.
Coconut Avocado Ice Cream – Use coconut sweetened condensed milk for even more coconut flavour and a completely dairy-free version.
Avocado Ice Cream
Make this easy 3-Ingredient Avocado Ice Cream with avocado, coconut cream and sweetened condensed milk. Smooth, creamy, no-churn and ready to enjoy after just 1–2 hours in the freezer.
Ingredients
- ½ cup ripe avocado
- ¼ cup (60ml) coconut cream
- ¼ cup (60ml) sweetened condensed milk
- Toasted coconut flakes
- Fresh mango
- Dragon fruit
- Fresh berries
- Melted chocolate
- Melted Nutella
Instructions
- Place the avocado, coconut cream and sweetened condensed milk into a small blender or food processor.
- Blend until completely smooth and creamy, scraping down the sides if needed.
- Spoon the mixture into a small freezer-safe container or serving dish and smooth the top.
- Place in the freezer for 1–2 hours, or until thick, creamy and semi-frozen.
- Spoon into serving dishes, add your favourite toppings and serve immediately.
- Note: Freezing time will vary depending on the size and depth of your container and the temperature of your freezer, so check the ice cream after 1 hour as it can firm up quite quickly. If it becomes too firm, simply leave it at room temperature for a few minutes to soften before serving.
Notes
Top Tips:
- Use a ripe avocado. Choose one that’s soft, creamy and free from any brown or stringy bits.
- Watch the freezing time. Check after 1 hour, as it can firm up quickly. Once thick and scoopable, it’s ready. If it becomes too firm, let it soften at room temperature before serving.
- No blender? No problem! Mash the avocado really well with a fork, then stir through the coconut cream and sweetened condensed milk. It won’t be quite as silky smooth, but it will still be delicious.
- Add your favourite toppings. Try toasted coconut, mango, dragon fruit or berries, or drizzle with melted chocolate or Nutella.
- Make it dairy-free. Simply swap the regular sweetened condensed milk for coconut sweetened condensed milk.
Nutrition Facts
Calories
448Fat
29 gSat. Fat
20 gCarbs
44 gFiber
6 gNet carbs
38 gSugar
36 gProtein
6 gSodium
92 mgCholesterol
13 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
