Coconut-infused Avocado Ice Cream


Not the most glamorous photos of the coconut-infused avocado ice cream, but you get the picture.

A few months ago, I decided to make ice cream for the first time. I wanted to create a relatively simple recipe that did not require an ice cream maker. So I went with avocado ice cream. It was an easy decision given my love for avocados. Plus I was planning to use the bread loaf pan I use for making my chocolate chip banana bread.

I looked a various recipes online for avocado ice cream. The combination of coconut with avocado appealed to me. In the end, I picked four distinct recipes to help inspire my own set of ingredients. I added spices to enhance the flavor. Ultimately, I came up with the following recipe. Feel free to modify it as you see fit. Have fun!



  • Four (4) medium-sized avocados
  • One (1) Tbsp. lime or lemon juice (subtle difference; your choice)
  • Pinch of salt (equivalent to 1/8 tsp.)
  • One (1) 14 oz. can sweetened condensed milk
  • One (1) 14 oz. can coconut milk
  • Four (4) Tbsp. pumpkin butter (equivalent to 1/4 cup)
  • Two (2) Tbsp. ginger syrup or honey (equivalent to 1/8 cup)
  • Three (3) oz. raspberry Greek yogurt (optional or improvise)
  • One (1) tsp. wasabi paste
  • One (1) tsp. hazelnut liqueur
  • One (1) tsp. nutty virgin coconut oil (or extra virgin coconut oil)
  • 1/4 tsp. finely crushed anise seed
  • 1/2 tsp. finely crushed fennel seed
  • 1/16 tsp. or dash of the following spices:
    • Ground ginger
    • Ground or finely crushed cardamom
    • Ground allspice (or use nutmeg, cloves and cinnamon)
    • Fresh mint (dry mint will do, but go with 1/8 tsp.)
  • Four (4) oz. whipped cream



Put aside standard size bread / meatloaf pan: 9″ x 5″ x 2 1/2 “ (length by width by height, in inches). And place in the freezer before prepping the ingredients. As you set up the ingredients, place the can of coconut milk upside down.

Cut avocados into halves. Remove the pit, spoon flesh out and place into blender.  Add lime juice and salt. Scoop out the sweetened condensed milk and coconut milk. [If thicker coconut cream separates from the liquid, just use the cream for this recipe and set aside the coconut water for another use.] Then blend for a few seconds until avocado is chunky; not smooth. Proceed to add pumpkin butter, ginger syrup, raspberry Greek yogurt, wasabi paste, hazelnut liqueur and coconut oil then cover blender.

Finely crush two to three stars of anise seed until you get about 1/4 tsp. (you can go with less, say 1/8 tsp., but no more than 1/4 tsp. else it will overpower the avocado). Do the same with the fennel seed (up to, but no more than 1/2 tsp.). Place in blender along with ginger, cardamom, allspice and mint. Then puree until texture is smooth.

Take loaf pan out of the freezer. Reduce speed of blender to low setting then slowly add the cream until it is mixed into the puree. Pour into loaf pan. Use spatula to get out as much of the avocado puree (use a spoon to enjoy whatever is left in the blender before cleaning it). Cover loaf pan with plastic wrap (I prefer to use Glad Press’n Seal), but don’t use aluminum foil. Then place overnight in freezer, or let freeze for at least six hours. When you’re ready for some avocado ice cream, uncover loaf pan and set it outside at room temperature for 5 to 10 minutes before serving. As long as you cover the pan after each serving, it should retain its flavor and rich texture for up to two weeks in the freezer. Enjoy!



Included are hyperlinks to the recipes I referenced for inspiration. Also provided is a URL for cooking measurements and conversions, and a link with options for using coconut water.

Avocado Ice Cream (Food Network Kitchen):

Avocado Ice Cream (Alton Brown):

Coconut Avocado Ice Cream:

Mint Chocolate Chip Avocado Ice Cream:

Measurement and Conversion Charts:

Drink It, Cook It, Love It: The Many Uses for Coconut Water (February 25, 2013):