Spring is creeping up on us and our favorite fruit is back in season. Avocado’s are usually topped on salads, but they also makes a smooth, creamy delicious ice cream.

Here’s my quick and easy recipe for Avocado Ice Cream!

Avocado Ice Cream


12 ounces avocado meat, approximately

3 small to medium

1 tablespoon freshly squeezed lemon juice

1 1/2 cups whole milk

1/2 cup sugar

1 cup heavy cream


Peel and pit the avocados. Save skin for serving dish. Add the avocados, lemon juice, milk, and sugar to a blender and puree.

Transfer the mixture to a medium mixing bowl, add the heavy cream and whisk to combine.

Place the mixture into the refrigerator and chill until it reaches 40 degrees F or below, approximately 4 to 6 hours.

For soft ice cream, serve immediately inside avocado skin. If desired, place in freezer for 3 to 4 hours for firmer texture. Enjoy!

-Courtney Brown (@CourtneyBrown)



‘Another day broke, money ain’t my motto, nope Traded peace for the sorrow that I swallow/ Bottle after bottle, like the role models of the hollow Feeling like a seedless avocado…’ – Blu and Exile