Vegan avocado ice cream is so refreshing on a hot day and it’s tons of fun to make!
The hot weather is here along with the Summer fun, so my daughter and I decided that we’re going to make a new frozen recipe every week to help us stay cool. We both love avocado, and can seriously eat it at every meal. It wasn’t something that I ate as a child, but as an adult I have come to enjoy it on its own, on toast or salads, or in baking recipes and sauces. My daughter, on the other hand, has loved it since she was growing in my belly – it was my number one pregnancy craving and her favorite solid food as an infant.
So, with our adoration for all things avocado it seemed natural for us to experiment and see if we could turn it into a vegan ice cream. It took us three tries to get it right. The first time we went overboard on the avocados (who knew that was possible!), the second time it wasn’t creamy enough and the third time it came out great! In the end the perfect combination included avocado, frozen bananas, coconut cream, almond milk, and maple syrup.
That’s when our imaginations ran away with us. The vegan avocado ice cream was delicious, but we thought what if we could make it look like an actual avocado pit and all? We were up for the challenge and so excited with the results. For the pit, we used frozen bananas, coconut cream, and mini dark almond butter cups. You can make your own almond butter cups, or Unreal makes some gluten free and dairy free ones that would work well too.
In addition to a refreshing treat on a hot day, it also turned into a fun afternoon in the kitchen with my kids. Here’s the simple recipe so you can make some too.
Vegan Avocado Ice Cream
This recipe is gluten free, refined sugar free, vegan, dairy free and egg free. It makes 4 servings.
Vegan Avocado Ice Cream
Ingredients
Avocado Ice Cream:
- 1 ripe avocado
- 2 avocado skins cut in half so you'll have 4 total including the ripe avocado above
- 2 cups frozen banana
- 5 oz coconut cream
- 1/4 cup unsweetened almond milk
- 2 tbsp. maple syrup
Avocado Pit:
- 1 cup frozen banana
- 4 mini dark chocolate almond butter cups
- 2.5 oz coconut cream
Instructions
Avocado Ice Cream:
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Slice your avocado in half, discard the pit, save the skin to the side, and scoop the avocado into a food processor or blender.
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Place the avocado skins inside the freezer for 10 minutes to make them more stiff. Note: you'll need a second set of avocado skins, so save them from a previous recipe or make some guacamole or avocado toast while you're making this recipe and save them.
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Add the rest of the ingredients and blend until smooth.
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Fill the chilled avocado skins with the avocado ice cream and place them on a plate in the freezer.
Avocado Pit:
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Blend the ingredients in a food processor or blender until smooth.
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Using a round ice cube maker, fill the compartments half way with the chocolate banana ice cream. (A donut hole pan could work for this too).
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Transfer them to a freezer for 3 hours.
Final Touches:
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Remove the avocado and pit ice creams from your freezer.
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Remove each pit and place it on top of an avocado half with the round part facing up.
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Let them sit out for 15 minutes until they're soft enough to eat with a spoon. This might be a little bit longer if they sit in the freezer over night.
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Enjoy!!
Recipe Notes
Want more of the chocolate banana pits? Make a full circle rather than a half. Once the avocado ice cream is frozen, scoop out enough room for the pit with a spoon and add the round pit.
Don’t want to go through the steps to make it look like an avocado?
No worries! Follow the same steps to make and blend the avocado ice cream. Then transfer it to a bread pan and freeze it for three hours.
Do you love frozen desserts as much as we do? Then you might also want to make:
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