desserts

Avocado Ice Cream (No-Churn)

This no-churn Avocado Ice Cream is a creamy, dreamy RizzieFarms favorite. Ripe avocados are blended with sweetened condensed milk and a splash of fresh lemon juice, then folded into softly whipped heavy cream to create a luscious, semifreddo-style frozen dessert. The avocados give the ice cream a naturally silky texture and pale green color, while the lemon juice brightens the flavor and keeps it fresh. With only four ingredients and no ice cream maker required, it’s an easy, elegant way to turn garden or market avocados into a show-stopping treat.

Servings: 8 servings
Total Time: 385 min
Pan: 9x5-inch loaf pan or similar freezer-safe container

Ingredients

Avocado Ice Cream Base
  • 2 large ripe avocados
  • 1 teaspoon freshly squeezed lemon juice
  • 1 (14 ounce) can sweetened condensed milk
  • 2 cups heavy cream
Scoops of pale green avocado ice cream in a bowl.

Instructions

  1. Chill mixing tools Place a glass mixing bowl and the beater blades you will use for whipping the 2 cups heavy cream into the freezer for about 30 minutes so they are well chilled before you begin whipping.
  2. Prep the avocados Cut the 2 large ripe avocados in half, remove the pits, and use a spoon to scoop the avocado flesh into a food processor or blender. Drizzle the avocado with 1 teaspoon freshly squeezed lemon juice to help preserve the color and brighten the flavor.
  3. Blend the avocado base Add 1 (14 ounce) can sweetened condensed milk to the food processor or blender with the avocado and 1 teaspoon lemon juice. Blend until the mixture is completely smooth and no chunks of the 2 large avocados remain, then transfer the avocado–condensed milk mixture to a large mixing bowl.
  4. Whip the cream Remove the chilled bowl and beaters from the freezer. Pour 2 cups heavy cream into the cold bowl. Using a hand mixer on low speed, begin whipping the 2 cups heavy cream until it starts to thicken, then increase the speed to medium and continue beating for about 8–10 minutes, or until stiff peaks form in the whipped cream.
  5. Fold whipped cream into avocado mixture Add about 1/3 of the whipped 2 cups heavy cream to the bowl with the avocado–condensed milk mixture and gently fold it in until no visible white streaks remain. Repeat with another 1/3 of the whipped cream, folding gently, then fold in the final 1/3 of whipped cream, taking care not to deflate the whipped cream as you combine it with the avocado and sweetened condensed milk mixture.
  6. Transfer to pan and cover Pour the combined avocado and whipped cream mixture into a 9x5-inch loaf pan or similar freezer-safe container. Smooth the top with a spatula. Cover the surface directly with plastic wrap, pressing the plastic wrap gently onto the surface of the avocado ice cream mixture to prevent ice crystals from forming.
  7. Freeze and serve Place the covered pan in the freezer and freeze the avocado ice cream mixture for at least 6 hours, or overnight, until firm. When ready to serve, let the avocado ice cream sit at room temperature for a few minutes to soften slightly, then scoop and serve frozen.

Notes

  • Choose very ripe avocados for the best creamy texture and flavor.
  • The 1 teaspoon lemon juice helps keep the avocado color bright and adds a subtle tang.
  • For a sweeter dessert, you can add an extra tablespoon of sweetened condensed milk to the base.
  • This no-churn recipe has a semifreddo-like texture—rich and creamy without an ice cream machine.

Tags

dessert ice cream no churn avocado summer frozen dessert