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Coconut Avocado Ice Cream

Coconut Avocado Ice Cream | urbanbakes.comI am soo over this cold weather.  One day it’s 30 degrees out, followed by a tease at 55 and then back down again to a 30 “frigid” degree weather.  When. Will. It. Stop?!  I keep telling myself, “next year I’m moving down south where it’s hot and I see palms [I have a thing for palm trees!], yea next year.”  Has yet to happen.  Until then, I like to make myself a little something “tropical” to make me feel like I’m in paradise and coconut’s the trick.  However, I wanted something a bit more earthy and the avocados sure did hit the spot. Coconut Avocado Ice Cream |

This ice cream is silky-rich and creamy with the perfect coconut to avocado ratio.  At the beginning of each bite, the sweet taste of coconut dominates and as it begins to disappear, the avocado then, heightens giving a buttery flavor and earthy aroma.  Wes likes to call it “planty.”  I think the term he was looking for was, grassy.  As this may be true to those who’ve tried this flavor combination, I still found it to be a delight!

In case you’re wondering what the yellow shards are in the ice cream, it’s browned butter honeycomb brittle.  Sooo-so good.  The brittle enhances the ice cream’s buttery flavor while giving a crunchy texture.  Stay tuned for its recipe!

Like coconut? See my Chocolate Coconut Malibu Rum Cake

Like avocados? See my Avocado Mint Soup

Want more Ice Cream? See my Frozen Dessert Category 

Don’t forget to check below the recipe for more Eat Your Green recipes provided to you by #SundaySupper.


Coconut Avocado Ice Cream

Prep Time: 5 minutes

Total Time: 2 hours, 30 minutes

Yield: 1 1/2 quarts

Serving Size: 1/2 cup

Coconut Avocado Ice Cream


  • 2 medium ripe avocados
  • 1/4 cup granulated sugar
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 can (7 oz.) sweetened condensed milk
  • 1 can (13.5 oz.) coconut milk


  1. Pit avocados. Scoop flesh into a medium bowl and mash with lemon juice until smooth.
  2. Add sugar, sweetened condensed milk and coconut milk; stir.
  3. Cover bowl and chill in refrigerator 2 hours or overnight.
  4. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.
  5. Scrape ice cream into a chilled bowl. Cover and freeze until firm about 2 hours or eat as is. ENJOY!


For best results, make a day ahead and allow to freeze overnight to fully harden.

If you do not have an ice cream maker, copy/paste the link below in your browser to make this ice cream using the bag-technique.

Coconut Avocado Ice Cream recipe was slightly adapted from

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23 Responses to Coconut Avocado Ice Cream

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  1. Lol “planty” and “grassy” are pretty awesome descriptors for dessert! This looks incredible, Connie – your ice cream is so beautifully smooth and creamy! It is so cool that you used avocado for the ice cream. And the browned butter honeycomb brittle sounds amazing!

  2. This ice cream looks wonderful, Connie! I never would have thought to put avocado in ice cream, but like you said, I bet it’s so silky! And browned butter honeycomb brittle!? This ice cream is amazing!

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