Vegan Avocado Ice Cream

avocado ice cream
Photo: Martyna Szczesna
Prep Time:
14 mins
Total Time:
1 hr 40 mins
1 quart

No dairy, no eggs, no problem! This vegan ice cream gets its velvety texture from avocados and coconut milk.


  • 2 medium avocados (about 1 pound), halved, pitted, and peeled

  • 1 can (13.5 ounces) coconut milk

  • ½ teaspoon grated lemon zest, plus 3 tablespoons fresh lemon juice

  • ¾ cup sugar

  • ¼ teaspoon kosher salt

  • ¼ teaspoon xanthan gum (optional)


  1. Mash avocados (you should have about 1 1/2 cups). In a blender, combine avocados, coconut milk, lemon zest and juice, sugar, salt, xanthan gum, if using, and 1/4 cup water. Blend until smooth. Refrigerate 1 hour or up to overnight. Freeze mixture in an ice cream maker according to manufacturer's instructions. Transfer to a loaf pan and freeze, wrapped in plastic, up to 1 week. Let soften at room temperature 20 minutes before serving.

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