Dreamy Avocado Ice Cream

You will need an ice cream maker for this recipe. But if you don’t have one, this also makes a phenomenal mousse – just chill well in the refrigerator after blending.  

Makes 8 servings


  • 3-4 Avocados, ripened (such as Hass), about 1 1/2 pounds
  • 1/2 cup Granulated Sugar
  • 1 cup Reduced Fat (2%) Plain Greek Yogurt (or non-dairy Greek yogurt)
  • 1/2 cup Cashew Cream (optional)
  • 1 tablespoon Fresh Lime Juice
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt (optional)
  • 1 Tablespoon Vodka* (optional, for keeping ice cream scoopable)

Optional add ins:

  • Chopped dark chocolate
  • Coarsely chopped pistachios or other nuts


  1. Slice avocados in half and remove pits. With a spoon, scoop the avocado flesh into a food processor in chunks. Add sugar, Greek yogurt, cream, lime juice, vanilla, and salt. Puree until smooth and the sugar is completely dissolved, about 2 minutes.
  2. Freeze according to your ice cream maker’s instructions. ( Optional add-ins: About 5-10 minutes before the freezing time is complete, add the chopped chocolate or nuts and continue to mix.) Serve immediately (the mixture will have the consistency of soft serve) or freeze in an airtight container for 2 to 4 hours for a firmer consistency.
  3. After 4 hours, if not using the vodka, the mixture will become very firm. Let rest on counter 15-20 minutes prior to serving.


Adapted from WellPlated.com