Avocado Ice Cream. This avocado ice cream is a very easy healthy homemade ice cream that's vegan, paleo-friendly and absolutely tasty. Creamy, smooth and ultra rich with no ice cream maker.


  • 1.1/4- ounce can full-fat coconut milk refrigerated overnight 
  • 2 ripe avocados halved, pitted and peeled 
  • 1 ripe banana cut, and frozen 
  • 3 tablespoon maple syrup 
  • 2 tablespoon lemon juice 
  • 4-5 large mint leaves


  1. Chill a loaf pan in the refrigerator for at least 30 minutes or up to 24 hours. 
  2. In a high-speed blender, add the peeled and pitted avocados. Scoop out the solid part of the coconut milk into a blender and save the liquid part to use in another recipe (like a smoothie). Add the banana, maple syrup, lemon juice and mint leaves. Blend until smooth and creamy. 
  3. Pour the mixture into the chilled loaf pan and use the back of a spoon to distribute evenly. Place in the freezer for at least 4 hours or overnight. 
  4. For best results, let soften for 10-15 minutes at room temperature before serving.


  1. For best results, eat the ice cream within 48 hours 
  2. To minimize browning, make sure to place a plastic wrap tightly over the ice cream, so that it is touching the ice cream, right before you freeze it 
  3. Store any leftovers in the loaf pan or an airtight container in the freezer

Nutrition Calories: 293kcal | Carbohydrates: 19g | Protein: 3g | Fat: 25g | Saturated Fat: 15g | Sodium: 15mg | Potassium: 574mg | Fiber: 5g | Sugar: 9g | Vitamin A: 140IU | Vitamin C: 11.3mg | Calcium: 32mg | Iron: 2.8mg