Homemade Vegan Avocado Ice Cream

Avocado is one of my favorite go-to’s when I want something creamy. Its flavor is minimal, texture smooth, and it’s healthy! You can add almost any flavor to it. I can thank our daughter, Monica, for suggesting this Avocado Ice Cream recipe. It’s become a favorite at our house.

A friend posted on Facebook that Cado’s Avocado Ice Cream is now commercially available. I look forward to it arriving in our local stores! Meanwhile, I thought I’d share our recipe. This is the basic vanilla. Experiment with different fruits and flavorings to please your family’s palate. Two of my favorites are coffee (decaf if you can’t handle the extra buzz – see below), and mint (see below).

I use an ice cream freezer with a gel-filled bowl that you place in the freezer, pull out to fill with your ice cream mixture, and then place it in the machine to churn. If you  don’t have an ice cream maker, you can pour this mixture into a freezer-proof pan, such as an 8×8 cake pan, and place in freezer. Pull it out every 30 minutes, stir vigorously, and return to freezer until it is frozen solid.

avocado ice cream, hard freeze 3, close up

Finished vegan avocado ice cream with a smooth, creamy, firm texture.

Vegan Avocado Ice Cream

Ingredients:

  • 2 ripe avocados
  • 3/4 cup sugar (or to taste)
  • 1 Tablespoon vanilla
  • Approximately 2 cups chilled nut, coconut, rice, or soy milk

 

 

Instructions:

  • Puree avocados with sugar
  • Add vanilla
  • Add sufficient milk to make 3 Cups mixture.
  • Pour into your ice cream maker bowl and follow machine’s directions.
  • Options: Add another flavor of your choice, such as mint, coffee, or chocolate. Consider flavoring with your favorite jam (cut back on the sugar).
avocado ice cream 2

Soft-serve vegan avocado ice cream

To keep your ice cream firm, yet soft enough to scoop, place it in the door of your freezer. It’s not quite as cold there, so it won’t freeze so hard.

Also try Vegan Chai Ice Cream with Avocado (below)

or  Vegan Chocolate-Mint Ice Cream with Avocado (below)

or Vegan Coffee Ice Cream with Avocado (below)

It sounds crazy to post an ice cream recipe during the winter, but growing up on a Midwestern farm, we always made it in the winter time. We had the type of ice cream maker that you placed inside a tub of ice, turning it with a crank, adding rock salt as you churned away. During a good winter freeze, Dad chopped the ice off our water tanks so the cattle could drink, and lugged the ice up to our house to pack in the ice cream maker. We wrapped up in robes and sat by the heat registers to keep ourselves warm as we indulged in endless bowls of this creamy treat. Another treat is this snow ice cream.

Vegan Chai Avocado Ice Cream

Ingredients:

  • 4-6 bags of a spiced tea of your choice (I like Bengal Spice or Cinnamon Spice by Celestial Seasonings but any brand will do nicely)
  • 2 ripe avocados
  • 3/4 cup sugar (or to taste)
  • 1 Tablespoon vanilla
  • Approximately 2 cups chilled nut, coconut, rice, or soy milk

Instructions:

  • Heat 1 cup milk in a small sauce pan, adding 4-6 bags of spiced tea. Allow to come to an “almost” boil, turn off, and cover to let steep for 5 minutes. Squeeze bags and remove. Place your chai in fridge to chill. If you are in a hurry like I usually am, stick it in your freezer for a quick chill.
  • Follow instructions for the above basic recipe but omit the vanilla. After pureeing the avocados and sugar, add your chilled “chai milk” first and then add sufficient additional milk of choice to make the 3 cups of mixture. Follow remaining instructions.
  • Remember that flavor decreases in a cold food, so add more spice tea bags if you prefer it stronger.

Vegan Chocolate-Mint Avocado Ice Cream

  • Follow the chai ice cream recipe above, replacing the spice tea bags with mint tea bags or comparable fresh mint leaves. Omit the vanilla.
  • The mixture is already green from the avocado, so no need to add food coloring.
  • At the end of the freezing cycle, add in 1/3 cup (or more) grated chocolate, or chopped chocolate chips, and churn sufficiently to mix in well.

Vegan Coffee Avocado Ice Cream

  • Follow the chai ice cream recipe above, substituting  the tea bags with 1 Tablespoon instant coffee added to heated milk. No need to steep it – just cool it down and follow instructions for the above basic recipe but omit the vanilla.
  • After pureeing the avocados and sugar, add your chilled “coffee milk” first and then add sufficient additional milk of choice to make the 3 cups of mixture. Follow remaining instructions.

*Learn more about the commercially available organic, non-dairy Cado brand of Avocado Ice Cream

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About Ellie Hadsall

My life is a journey with insights and gifts being revealed as I move forward. Every one I meet is a companion on this adventure. Together, we ride a wave of transformation. Let's leave the old behind and move through new portals! After a long, fulfilling career in human resource, personal development, and motivational speaking, I am currently a spiritual mentor, author, intuitive, Kriya minister, Vedic fire ceremony practitioner, meditation teacher and spiritual friend.
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