Avocado Ice Cream

This delicious raw vegan Avocado Ice Cream is guaranteed to be the hit at your next dinner party.
Course Dessert
Cuisine Vegan, Vegetarian
Keyword gluten-free, kid-friendly, summer
Prep Time 4 hours 10 minutes
Total Time 4 hours 10 minutes
Servings 4 servings
Calories 383kcal
Author Eva Burg



  • Put the coconut milk into the fridge overnight to let the cream solidify.
  • Quarter the avocado, this way you can simply peel off the skin.
  • Add the avocado and lemon juice to a blender and mix until perfectly creamy.
  • Open the can of coconut milk upside down so that you can spoon out the hard cream on top. Keep the coconut water for another dish.
  • Whip the coconut cream with an electric mixer until it turns into a nice whipped cream.
  • Blend the brown rice syrup and avocado mixture into the whipped coconut cream.
  • Fill the delicious goodness into a freezer safe dish and freeze for at least 4 hours. Enjoy!


Calories: 383kcal | Carbohydrates: 30g | Protein: 4g | Fat: 31g | Saturated Fat: 19g | Sodium: 37mg | Potassium: 575mg | Fiber: 5g | Sugar: 17g | Vitamin A: 110IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 3.6mg