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Easy no-churn Avocado Ice Cream using a food processor and very simple ingredients!

Easy No-Churn Avocado Ice Cream

This easy, no-churn Avocado Ice Cream is made using a food processor and very simple ingredients! You’re just 5 ingredients away from this delicious vegan, dairy-free, clean-eating, and paleo avocado ice cream recipe!

Categories Dairy-Free, Dessert, Frozen, No Refined Sugar, Sweet Treat, Unrefined
Difficulty Easy
Keyword homemade ice cream recipe
Prep Time 2 hours
Freeze 3 hours
Servings 4
Calories 274 kcal
Author Lacey Baier


  • 1/4 cup hardened coconut cream (from 1 14-oz can full-fat coconut milk, refrigerated overnight — only the cream)
  • 2 ripe avocados, halved, pitted and peeled
  • 2 very ripe bananas, sliced and frozen
  • 3 tbsp pure maple syrup, plus more, to taste
  • 1 tbsp freshly squeezed lemon juice


  1. Add sliced, peeled fresh avocado to a food processor or high-speed blender, and blend until smooth.

  2. Add hardened coconut cream from canned coconut milk, along with sliced frozen bananas, pure maple syrup, and lemon juice, and blend until smooth and creamy. If bananas are not fully ripe, you may need to add in additional maple syrup.
  3. Taste, and add any more pure maple syrup, as needed, to reach the desired sweetness.
  4. Transfer the mixture into a freezer-safe container, and place in freezer for at least 3-4 hours or overnight.

  5. When ready to serve, let soften for 10-15 minutes at room temperature before scooping.
Nutrition Facts
Easy No-Churn Avocado Ice Cream
Amount Per Serving (0.5 cup)
Calories 274 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 5g25%
Sodium 10mg0%
Potassium 781mg22%
Carbohydrates 29g10%
Fiber 9g36%
Sugar 11g12%
Protein 3g6%
Vitamin A 184IU4%
Vitamin C 17mg21%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.