No-Churn Avocado Ice Cream

You guys, it finally legitimately snowed here in NE! I also have not been able to stop eating this avocado ice cream. That’s how my new year has been so far. Can you believe that it’s 2017?! With the new year, resolutions and goals are set and one of the main ones across the board is healthy eating and exercise. To me, I have never liked the idea of a “diet”, but rather the idea of a healthy lifestyle. Eating healthy and delicious food that is packed full of nutrients for my body. With that being said, you can’t skimp when it comes to dessert! So why not dessert first this 2017?

Disclaimer: brownie not included in recipe nor healthy lifestyle eating post, but give a little take a little, right? Plus, if you top a brownie off with avocado ice cream that makes it semi-healthy right? That’s what I was thinking when I snarfed it down for lunch one day. I absolutely love avocado anything, so I was very excited for this ice cream. I obviously loved the results as I have been eating them every day. Avocados are packed full of vitamins, minerals and heart-healthy fatty acids. The creamy texture of the avocados only adds to the decadence of this ice cream, so what’s not to love?

Yes this recipe includes heavy cream (I mean, it’s ice cream) and the only sugar comes from the sweetened condensed milk. As I was saying before, it’s all about balance. There’s so many ways you can go with toppings and mix-ins for this ice cream, but a couple that I went with were dark chocolate nibs and blueberries! The ice cream itself ended up tasting like cake batter to me, so you can start dreaming up what toppings you would desire! Any fruit would pair perfectly with this creamy delight, and certainly chocolate and sprinkles will never disappoint. Obviously from my pictures, brownies make a perfect pairing.

No-Churn Avocado Ice Cream 


  • 1 small avocado, seed and skin removed
  • 2 cups heavy cream
  • 1 14 oz can sweetened condensed milk
  • Dark chocolate chips and blueberries for mix-ins or toppings


  1. In a blender, blend the avocado and sweetened condensed milk until smooth. Set aside.
  2. In a medium-sized bowl, whip the heavy cream with a whisk or beaters until stiff peaks form, about 5-8 minutes depending on method of beating (by hand or beaters).
  3. Fold the avocado mixture into the whipped cream until evenly combined, careful to not overmix.
  4. Pour the avocado ice cream mixture into a small bread pan or pan/bowl of choice to be frozen in. Freeze for at least 5 hours or until set. Keep frozen for future enjoyment.