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Mint Avocado Ice Cream




Ice cream has always been one of my most favorite treats. I’ve been on a quest for quite some time to perfect my own ice cream recipes. In fact, this blog was inspired by one of my trials of almond milk ice cream (which may someday make an appearance here).

I had never considered using avocado in ice cream, but the idea occurred to me after trying a recipe for mint chocolate frosting shots. It is basically just a dressed up version of coconut milk whipped cream, and it’s very tasty! But I wondered what would happen if I added even more creaminess with an avocado plus some additional liquid and then put it all in the ice cream maker. The result: pure joy for my taste buds!




Of course this recipe is vegan and gluten free. I also kept it low glycemic by sweetening with stevia and xylitol. Of course, you could try other sweeteners. Actually, the ice cream is not overly sweet, which is fine with me, but you may want  to experiment to get the taste you want. The same goes with the mint flavoring. The amount in this recipe is just what I like, but you may prefer a little less or more. I would start with less and taste it; it’s easy to add more but you’re stuck with it if you add too much. Also, some brands of extract may be stronger than others, so whatever you’re using might not measure quite the same as mine.

One of the best things about this ice cream is the texture. It’s thick and creamy and doesn’t melt overly fast like some healthy ice creams. I was hoping it wouldn’t freeze rock solid after being in the freezer overnight, but that was not the case. I have experimented some with guar and xanthan gums, which are supposed to help maintain that authentic ice cream texture, but so far I haven’t had much luck. It’s still yummy, but I recommend letting it sit out on the counter a bit and soften up before trying to eat it. That’s assuming you have any left to put in the freezer.




The ice cream in the photos was served with a black bean brownie recipe I’ve been playing with. It still needs work, so I’m not going to include the recipe here. There are loads of black bean brownie recipes on the web if you want to give one a try. If it’s a decent recipe, you won’t taste the beans at all…and it’s fun to serve these brownies to unsuspecting people and then tell them they’re eating chocolate and beans!

I hope you enjoy this recipe. I’m thinking this could make a great chocolate ice cream, too. Avocado has a relatively mild flavor, so there are probably quite a few combinations that would work well. I’m sure I’ll be testing that theory.


Mint Avocado Ice Cream
Serves: 4-5
Cool and creamy ice cream made with avocado, coconut milk, and mint. Vegan, gluten free, low glycemic.
  • 1 fresh avocado - peeled and pit removed
  • 1 can full fat coconut milk (13.66 oz)*
  • 1 Tbs powdered xylitol**
  • ⅛ tsp stevia powder
  • ½ tsp vanilla
  • ¾ tsp pure mint extract
  • ½ c. almond milk
  1. Put all ingredients in blender and blend until smooth.
  2. Chill in refrigerator (probably not necessary but I think it helps it freeze better in the ice cream maker).
  3. Prepare in ice cream maker according to instructions.***
*I use Thai Kitchen brand. **You can make powdered xylitol by simply putting regular granulated xylitol in the blender (any granulated type of sweetener should become powdered after blending). ***If you don't have an ice cream maker, you can put it in a container in your freezer and periodically take it out and mix it up. I've never made ice cream this way, but I'm told it works.


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