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Coconut Avocado Ice Cream

If you’re a friend of mine, or a former co-worker, or just about any acquaintance I’ve dined with at a pot-luck party, there’s a very good chance you’ve tried my homemade ice cream.

And I’m not bragging, but you probably thought I was some sort of dessert genius. Thanks, but the only credit I can take for making the world’s richest, creamiest, freshest-tasting ice cream is that I had the smarts to buy myself an electric ice cream maker. Then I pressed a button.

A couple of holiday seasons ago I noticed this ice cream maker at a homewares store, along with Liz Franklin’s drool-inducing Ice Cream cookbook cleverly merchandised nearby. I became obsessed with both the contraption and the book (particularly the almond mascarpone ice cream on p.68).

Not being an impulsive shopper, I thought about both items for weeks, discussed the idea with friends, interviewed owners of ice cream makers, and even borrowed one for a while before making the commitment. (I had been warned by my very own coauthor that I might get bored of it after a few uses. Wrong! She was so inspired by my enthusiasm that we now both use our ice cream makers regularly.)

I haven’t regretted the purchase for a single minute.

Although I love getting out there with unconventional recipes like smooth, green, guest-stumping coconut avocado (recipe below, since now you’re probably curious), my favorite formula remains the simplest: a humble combination of heavy cream (2 cups), milk (1 cup), and sugar (3/4 cup).

Just whisk together, pour into the buckety part of the machine, press the button, and come back 25 to 30 minutes later for a pure, creamy delight unlike anything you’ll find at a typical supermarket.

I keep a batch in my freezer at all times and add fruit, Famous wafers, nuts, chocolate sauce, or nothing at all, as the mood strikes me. Hey, guess what… the mood is striking me right this very minute! See ya!

Yield: 8 servings

Coconut Avocado Ice Cream

Adapted from Sunset Magazine.

Prep Time 10 minutes
Additional Time 6 hours
Total Time 6 hours 10 minutes


  • 2 ripe, medium avocados, chilled
  • 1/4 cup sugar
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (14-ounce) can coconut milk


  1. In a blender or food processor, blend avocado flesh, sugar, condensed milk, and coconut milk until smooth.
  2. Process in ice cream maker according to manufacturer's instructions.

Nutrition Information



Serving Size


Amount Per Serving Calories 194Total Fat 16gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 5gCholesterol 2mgSodium 15mgCarbohydrates 13gFiber 2gSugar 9gProtein 2g


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By on December 13th, 2010

About Robin Donovan

Hi, I’m Robin! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

I’m the author of more than 40 cookbooks, including Ramen for Beginners, 5 Ingredient Cooking for Two, Sushi at Home, The Baking Cookbook for Teens, and the bestselling Campfire Cuisine.

My food writing has also been featured in major print and online pubications including Cooking Light, Fitness, San Jose Mercury News, San Francisco Chronicle, and other popular publications.

More about Robin

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