Upside Down Pear, click for home.
FacebookTwitterRSS FeedPinterest

Avocado Ice Cream

I was going to stay away from frozen desserts. I didn’t want to make ice creams or ice box or basically anything that involved being stored in the freezer…and yet here I am about to give you an ice cream fake out.   It must be my boyfriend’s influence. I believe I’ve mentioned before his love of ice cream. It’s a staple that must be kept in our freezer at all times. Just like some family members I could name. You know who you are.

Avocado Ice Cream

Anyways, the reason I called it a fake out earlier is because you can totally convince yourself that it’s healthy! It’s practically the best way to get your vitamins and healthy fats since it’s made from avocado and bananas. I’ve seen avocados being used for desserts before. I thought that was crazy and that I’d never do anything as radical as that. Then I bought an avocado cookbook and made brownies. From then on I began planning how to use avocados in every kind of recipe.

Avocado Ice Cream

This ice cream is so easy to put together and only requires a blender. The hardest part is waiting for it to freeze…which I almost didn’t do since it tastes like whipped cream before being frozen. I’ve used almond milk before, but you really need to use either whole milk or something with cream. The almond milk works, but it comes out somewhat icy. Using cream gives it a thicker consistency. You really feel like you’re eating real ice cream with its smooth and creamy texture. Just add your favorite topping, or dig right in and eat it plain!  I liked adding blueberries to mine.


Avocado Ice Cream

  Avocado Ice Cream
Prep Time: 10 mins
  Total Time: 2 hrs
Makes: 6 servings

1 Hass avocado
1 ripe banana
2 teaspoons of vanilla (more or less to taste)
1/2 cup of half and half (cream or whole milk will also work)
1/4 cup of sugar
1 glass of ice cubes


1) Add avocado, banana, vanilla, half and half, sugar, and ice cubes to blender and blend until smooth.

2) Pour into container and place in freezer.  An air tight container is preferred to help keep original coloring.  Oxidation will make the ice cream turn brown (but it's still ok to eat).

3) Let it sit in the freezer for a couple of hours to completely solidify.  Sprinkle on your favorite toppings and enjoy!

Adapted from Averie Cooks.  Original recipe can be found here.


  © UPSIDE DOWN PEAR. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.   


AdmirorFrames 2.0, author/s Vasiljevski & Kekeljevic.
Want updates sent directly to your Inbox?

Subscribe by Email!