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Avocado Ice Cream

Avocado Ice Cream

One of the reasons that I love living in California is that phrases like “I have a surplus of ripe avocados” are pretty commonly uttered in my kitchen. I love avocados and use them all the time on sandwiches, in salads and in guacamole. I often eat them plain, with just a sprinkle of salt if I get a really good one. I’m often tempted to turn them into a sweet dessert, as it is frequently done in Central and South America, but I almost always turn back to a savory dish in the end.


This is an avocado ice cream and, while it may share its color with some savory avocado dishes, it is definitely a dessert dish. The ice cream is made by pureeing avocados with some sugar, milk and half-and-half. A food processor works best for this, as it does an excellent job blending everything together and making sure that all of the sugar is well-incorporated into the ice cream base. I added some rum, for a little flavoring and because a small amount of alcohol will help to lower the freezing point of the mixture, making it softer in the freezer, and a little bit of vanilla extract. You could leave out the alcohol, if you like, but your ice cream may not be quite as creamy once it has been stored in the freezer.

The finished product is a very creamy sorbet, with a definite splash of rum and vanilla, and the slightest aftertaste of avocado. it’s not quite as creamy as an ice cream, but much smoother than most fruit-based sorbets. I think that if the ice cream wasn’t green, you might get away with pretending the avocado isn’t in there at all. The ice cream is good on its own, but gets even better if you introduce a little bit of texture to it. I found that chopped pistachios looked great on top of the ice cream and added a nice crunch, as well as a little bit of a toasty flavor. The ice cream also went fabulously with hot fudge sauce, which seemed to really bring out the rum notes in the dessert.

Avocado Ice Cream
2 ripe avocados (approx 1 1/4 cups avocado)
3/4 cup sugar
1 cup milk
1 cup half-and-half
2 tbsp rum
2 tsp vanilla extract
2/3 cup chopped, toasted pistachios, for serving

In a food processor, combine avocados, sugar, milk, half-and-half, rum and vanilla extract. Whizz for about 2 minutes, until mixture is very smooth and you can’t feel any grains of sugar in it.
Chill for up to 24 hours if not using right away.
Pour into ice cream maker and freeze according to directions.
Ice cream can be served immediately, with a generous sprinkle of chopped pistachios on each serving, or frozen in an airtight container until ready to serve.

Serves 6-8

Note: There should be no problems with this turning brown (as avocados can at room temperature) because it is always chilled or frozen, so don’t worry about the lovely green color fading!

Avocado Ice Cream, churning

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  • Stephanie
    June 1, 2009

    I tried to make an avocado ice cream after watching a episode of Alton Brown’s Good Eats. The recipe he gave was lacking the vanilla and rum you used here – but lemme say that I’m sure your’s turned out much better! While I normally like avocado, this was just not something I would try again – there was a definite almost grassy or plant-like after taste to it. Not what I associate with ice cream. lol If I get brave enough to try it again, I think I’ll go with the recipe you’ve offered here – the vanilla and rum will surely make a difference.

  • Jillian
    June 1, 2009

    So happy to know you are safely home!

  • Elisa
    June 1, 2009

    Oh.my.goodness. I have been wanting to try avocado ice cream for the longest time. I might have to break out my parents’ ice cream maker (used only once in 10 years, le sigh) to try this one! Thanks!

  • SimplePleasure
    June 1, 2009

    Welcome home! So glad to see all your Paris post. 😛

    Living in a tropical country we also have an abundance of avocados, typically in my family we just make it into shakes, it’s good to know I can use it for ice creams. hmmm…my favorite

  • Linda
    June 1, 2009

    Wow…who would have thought avocado ice cream? I guess living in Central NY state doesn;t much lend us to think of using an avocado in ice cream!

  • pumpkinpie
    June 2, 2009

    I have seen recipes for chocolate mousse using pureed avocado instead of cream. Is bacon the next step?

  • Betty
    June 2, 2009

    Mmm this looks fabulous! I have tried several of your recipes and have been more than happy with them all. I’m in England though and I’ve no idea what half and half is?! Can you tell me what this is or if there’s a substitute? Thanks so much!

  • dawn
    June 2, 2009

    not only do I love that green color, but the flavors in here are calling me. wonderful, thanks for sharing!

  • Jessica
    June 2, 2009

    Oh my Gawd…

    There’s nothing that soothes a Californian’s heart more than avocado ice cream.

    I’ve got to try this out soon. Great idea!!

  • bette
    June 2, 2009

    I make more of a custard using pasteurized shell eggs. I think the eggs make a difference. Also, I add lime juice and zest. It’s the most refreshing treat!

  • Sara @ Our Best Bites
    June 2, 2009

    This is nostalgic for me- I used to eat avocado ice cream all the time when living in Brazil. (Corn ice cream too!) It’s gorgeous, love that color!

  • Jayme
    June 2, 2009

    I absolutely love love love avocadoes and while I can’t even imagine eating them in something sweet like ice cream, I really want to try this.

  • Akiko
    June 2, 2009

    Sounds really yummy! Back in Brazil where I was born and raised, we always used a hand held blender/mixer to puree avocados, juice of limes and sugar for a great breakfast treat. Also, we put avocado into smoothies called “vitaminas” along with papaya, apples and milk. The avocado makes is really creamy! But, I remember that the avocado we use overthere is bigger than the ones we find here, about the size of a big papaya… I think they are the Florida avocado variety. I feel it is creamier than our CA avocado.

  • Josh, Great Chefs
    June 2, 2009

    A smooth combination. I’ve had it a few times before, very nice on the dry hot days, I find.

  • Nina
    June 4, 2009

    Wow, this is something I have never tried before-but it looks delish!

  • Mrs. L
    June 5, 2009

    Thanks for the recipe. After I made an avocado pie and posted it on my blog, my mom has been bugging me to make avocado ice cream. In her native Philippines she used to have it all the time.

  • Kid
    June 6, 2009

    my nanny used to make avocado ice cream by just using avocados mixed with condensed milk. i don’t know the ratio, though. but i sure remember licking everything clean ^_^

  • Jogos de Carros
    July 12, 2009

    Hello Nicole!

    Thanks for share this great Avocado Ice Cream recipt!

    Best Regards,

  • Madura
    May 14, 2010

    “I’m often tempted to turn them into a sweet dessert, as it is frequently done in Central and South America, but I almost always turn back to a savory dish in the end.”

    I eat them as a dessert and I have not yet been able to cross the line into savoury. Just 2 splashes of milk and 2 tsp of sugar mashed in with a fork and its soooo good.

    I saw Alton’s recipe but hated the thought of lemon juice in, so thanks for your adjustments. Will be trying it without rum. I think some coconut flavouring/toasted coconut on top would be nice.

  • […] sweet tooth and love avocado? We’ve got a solution for you: Nicole of Baking Bites has a recipe for Avocado Ice Cream that is just too scrumptious not to try. Be adventurous and give it a try — we’re sure you won’t […]

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