No Churn Avocado Ice Cream garnished fully with cake crumbs. pistachios, coconut, and chocolate ganache

No Churn Avocado Lime Ice Cream

Note that I am giving you a recipe that makes a small amount – enough for 2 to 3 servings. Simply double the recipe to make a larger batch. 

Makes 1 1/3 cups (double for 2 2/3 cups)

Course Dessert
Cuisine Mexican
Keyword Ice Cream
Author Fran Costigan


  • 1/2 an average size avocado, ripe, but not too ripe
  • finely minced zest and juice of the two small limes (about 1 tablespoon zest and 3 tablespoons lime juice)
  • 5.4 ounce can coconut cream (this is 1/2 cup + 2 tbsp, or 150 milliliters)
  • 2 tablespoons water
  • 2 tablespoons coconut sugar
  • 2 tablespoons cane sugar


  1. Put all of the ingredients into a blender container. I used my Vitamix high-speed blender.
  2. Start blending on low speed and quickly increase the speed to high. You will need to stop the blender a few times to scrape the sides and get the mixture moving.
  3. Taste and add more sweetener or lime, but to me this was just right.
  4. Spoon the puree into a shallow container. Cover and freeze for 3 hours or until solid. Every freezer is different.
  5. Ten to fifteen minutes before serving, remove the ice cream from the freezer and allow to soften until you are able to scoop portions into serving dishes.
  6. Serve with toasted coconut shreds or flakes, cacao nibs, chopped macadamia or pistachios, sliced banana, fruit, or even chopped cilantro.

Recipe Notes

The color of this No Churn Avocado Lime Ice Cream is not bright green, and that’s just fine.