Vegan Avocado Lime Ice Cream Recipe

By
Max Falkowitz
Max Falkowitz is a contributing writer at Serious Eats.
Max Falkowitz
Max Falkowitz is a food and travel writer from Queens. From 2012 to 2015 he worked at Serious Eats, first as New York editor and later as features editor. He's also the co-author of the Dumpling Galaxy Cookbook with Helen You, and the author of the trivia game Taste Test: 200 Trivia Questions for Food Nerds.
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Updated Apr. 15, 2020
avocado ice cream
Photograph: Max Falkowitz

Buttery avocados brightened with lime make for smooth, creamy, dairy-free ice cream. Add lime juice in small increments to taste—too little and the ice cream turns out bland, too much and it becomes overly savory.

If your diet permits white sugar refined with bone char, feel free to substitute an equal volume of it for the raw sugar in this recipe for a cleaner flavor.

Read moreon the technique behind vegan ice cream.

Recipe Facts

Active:45 mins
Total:5 hrs
Makes:1夸脱

Rate & Comment

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  • 4 cups diced avocado (about 30 ounces from 6 avocadoes)
  • 1 cup raw (turbinado) sugar (see note)
  • 1 cup water
  • 1 tablespoon grated lime zest from 3 to 4 limes
  • 4 to 6 tablespoons lime juice, to taste, from 3 to 4 limes
  • Kosher salt

Directions

  1. In a blender or food processor, combine avocado, sugar, water, lime zest, and 2 tablespoons lime juice. Blend until very smooth, about 30 seconds. Transfer to an airtight container and stir in remaining lime juice and salt to taste in small increments. Ice cream base should have a subtle lime flavor but should taste mainly like avocado.

  2. Cover mixture and chill in refrigerator until it is very cold (at least 45°F, about 4 hours), then churn in ice cream maker according to manufacturer's instructions. Transfer to an airtight container and chill in freezer until ice cream is firm enough to scoop, about 5 hours.

Special equipment

Blender or food processor, ice cream maker

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