Avocado Ice Cream

Recipe and photo by Tami Ganeles Weiser Yield:  16 half-cup servings
Prep Time:  15 minutes Chilling and freezing time:  15 hours Cook Time:  0 minutes

Avocado Ice Cream

It’s no surprise that rich and creamy avocados are a common dessert ingredient in Latin America and Southeast Asia. This egg-free, Filipino-style ice cream is a mix-and-freeze delight.


4 small ripe Hass avocados (about 22 ounces/624 grams), peeled and pitted

1 (14-ounce) can sweetened condensed milk

1½ cups heavy cream

1 cup whole milk

¾ cup (149 grams) granulated sugar

1 teaspoon pure vanilla extract


  1. Puree the avocado with an immersion blender in a large bowl until smooth.
  2. Add the condensed milk, cream, milk, sugar and vanilla and puree until completely smooth and fully combined. Refrigerate in a covered container overnight.
  3. Transfer to an ice cream maker and proceed according to the manufacturer’s instructions.
  4. Spoon into in air-tight containers, cover, place in the freezer for about 3 hours, until hardened. The ice cream can be stored for about a month in the freezer.

Kitchen Tips

If you don’t have an ice cream maker, the avocado cream may be served as a pudding. Chill overnight and enjoy as an indulgent breakfast or anytime snack.


Leave a Comment

All fields are required. Your email address will not be published.