Food & Cooking Recipes Dessert & Treats Recipes Vegan Avocado Ice Cream Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 6, 2017 Print Rate It Share Share Tweet Pin Email Photo: Martyna Szczesna Prep Time: 14 mins Total Time: 1 hr 40 mins Yield: 1 quart No dairy, no eggs, no problem! This vegan ice cream gets its velvety texture from avocados and coconut milk. Ingredients 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) Directions 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. Rate it Print