Avocado Ice Cream

Main Ingredient
Recipe Seasonality
  • 2 avocados. halved, pitted, peeled
  • 1 cup heavy cream 
  • 4 tablespoons cane sugar 
  • 1/2 teaspoon vanilla extract 
  • 1 teaspoon olive oil 
  • Salt to taste 
  • Optional: 5-10 mint leaves 

Chill a loaf pan in the refrigerator for at least 30 minutes or up to 24 hours. 

In a blender, add peeled and pitted avocados and the remaining ingredients. Blend until smooth and creamy. 

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 3 hours or overnight. 

For best results, let soften for about 5-10 minutes at room temperature before serving.  

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