No Churn Avocado Ice Cream

We have not had a shortage of hot days this summer and what goes better with a hot summer day than some yummy, creamy, sweet avocado ice cream? Yup, avocado. I was searching for a recipe for a dessert that would be refreshing and easy to make that would go with a light summer lunch of gazpacho. I wanted something easy, tasty, fresh and not have to use a lot of ingredients, when, bingo, I happened across this recipe and photo of No-Churn Avocado Ice Cream! Sold! It looked and sounded delicious. I had the perfect avocado on my counter and just needed to get some sweetened condensed milk and heavy whipping cream and I was all set. I thought it would taste really good after some spicy gazpacho, and it did. With only 3 ingredients to put together, it was super easy, and it even turned out to look just like the recipe photo, which usually doesn’t happen. I made it the night before and put it in the freezer according to the directions. It set up very nicely and was still soft enough to dish up fairly easily. Do yourself a favor and try this recipe from: It’s wonderful!

Servings 2 1/2 pints
3 ingredients are all you need for this creamy, sweet avocado ice cream.


  • 1 14 oz can sweetened condensed milk
  • 1 large/extra large ripe avocado about 7.5 oz weighted whole, peeled and seed removed
  • 2 cups cold heavy cream


  1. In a blender, add avocado and condensed milk. Mix on high speed until smooth and no avocado chunks remain. Pour avocado mixture into a large bowl.
  2. In a mixing bowl of a stand mixer, add cold heavy cream. Whip on high speed with wire whisk attachment until cream become stiff peaks.
  3. Add in 1/3 of the whipped cream to the avocado bowl. Gently fold in the whipped cream until no white streaks remain, but careful not to mix too hard as you want to maintain the air that was whipped in. Repeat with another 1/3 of whipped cream and again with the final 1/3. Pour mixture into a 9 x 5 inch loaf baking pan. Freeze overnight until solid.

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