Well it’s finally pretty safe to say that we are getting into summer weather and this super simple avocado lime ice cream is what you want to have in your freezer right now. This gluten-free, dairy-free, dessert served really well for a vegan class I taught recently, but you will not miss the dairy one bit. With very few ingredients it has a lot going on; tangy from the lime juice, creamy goodness from the coconut milk, a just-right-amount of sweetner, and a buttery texture from the avocado. It is truly a luscious frozen treat.
A Super Simple Ice Cream Recipe
What I love about this ice cream recipe is how quick and easy it is to make — no eggs, dairy or custard to fuss with. Just toss all ingredients into a blender, let the ice cream machine (or the freezer) do all the work, scoop into bowls and done!
When testing this recipe my first few attempts were good but missed the mark a little by being too cloying from too much avocado or too much coconut milk. I didn’t want a gelato, but I didn’t want it to taste like a creamsicle either. I also kept upping the lime juice amount and stopped just short of lip puckering — intense but so refreshing for a hot summer day. Plus, avocado plays so well with lime, it can take a lot more than you think.
For the purpose of keeping this ice cream vegan, I used pure maple syrup to sweeten it. I also like that maple syrup has more nutritional benefits (like vitamins and minerals) than other sweetners. You can also use raw cane sugar which adds a very subtle caramel flavour that is always delicious in coconut milk-based ice creams. A good-quality agave syrup (as in no additives or additional sugars), which is neutral in flavour, is another great option.
I have made many other vegan ice creams using a coconut milk-base. In order to get them to be creamy enough I usually have to add coconut cream, as well as the coconut milk. The creamy, buttery texture of the avocado, however, eliminates the need for coconut cream.
The Best Coconut Milk For Avocado Lime Ice Cream
The brand of coconut milk you use is important. So many have a lot of additives or are too watery, in other words not enough coconut meat to water ratio. This one is my favourite, available (for a lot less than Amazon) at most supermarkets and Asian stores, and has only 2 ingredients. Unfortunately, the cans are not BPA free which is something I always look for. For a BPA free can of coconut milk, I like this one. When buying coconut milk please always check the ingredients and do not buy the ones with more than 3 ingredients. In addition, stick to full-fat, the low-fat versions are usually loaded with extra additives and would not work for this recipe.
I prefer the consistency of churned ice cream and this Cuisinart ice cream maker is the one I use. That said, this avocado lime ice cream does lend itself well to a no-churn version. If you don’t have an ice cream maker, simply pour the blended mix into the prepared container, then freeze until hardened (see notes in recipe).
This is a delightfully different and simple ice cream to make and so refreshing on a hot summer day. I am sure you won’t be disappointed.
Super Simple Avocado Lime Ice Cream Recipe
- 2 ripe avocados peeled, pitted and cut into chunks
- 1 1/2 cans full-fat coconut milk
- 3/4 cup lime juice from about 5-7 large limes
- 3/4 cup maple syrup
- 1/4 teaspoon sea salt
- Place all ingredients in a blender. Blend until creamy and smooth.
- Pour the mixture into the bowl of your ice cream machine and process according to the manufacturer's directions. This usually takes about 25 minutes.
- Serve in chilled bowls or transfer to an airtight container and freeze for up to 1 month.
- Thaw for 5-10 minutes at room temperature before serving.
Pour the blended mixture into a shallow metal tin or glass container. Cover with plastic wrap and freeze for at least 6 hours or overnight.
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