Avocado Ice Cream Recipe: The Creamiest Homemade Treat
This avocado ice cream recipe will change how you see this superfood fruit forever. With just three simple ingredients and no special equipment needed, you can make the creamiest, most delicious frozen dessert right in your kitchen. Perfect for hot summer days or whenever you crave something sweet and healthy!
What makes this Filipino avocado ice cream special:
- Uses ripe avocados for maximum creaminess
- No ice cream maker required
- Ready in just 6 hours of freezing
- Packed with healthy fats and nutrients
What You’ll Learn
Why Avocado Makes Perfect Ice Cream
Avocados are nature’s butter. Their creamy texture and mild flavor make them ideal for desserts. Unlike traditional ice cream that uses eggs, this avocado ice cream recipe gets its richness from the fruit’s natural oils.
In the Philippines, avocado desserts are extremely popular. The tropical climate makes chilled treats like this avocado ice cream a favorite way to enjoy the fruit. The Filipino version tends to be sweeter and creamier than Western recipes.
Learn more about Filipino dessert recipes in our comprehensive guide to tropical sweets.
Simple Ingredients You Need
This easy avocado ice cream recipe requires just three main ingredients:
- Ripe avocados – Choose Hass avocados that yield slightly to gentle pressure
- Sweetened condensed milk – Provides sweetness and prevents ice crystals
- Heavy whipping cream – Makes the ice cream light and fluffy
That’s it! No eggs, no cooking, and no special equipment needed. For the best results, chill your mixing bowl and beaters in the freezer for 30 minutes before starting.
Step-by-Step Instructions
Follow these simple steps for perfect avocado ice cream every time:
- Cut avocados in half, remove pits, and scoop flesh into blender
- Add condensed milk and blend until completely smooth
- Whip chilled cream to stiff peaks in a cold bowl
- Gently fold avocado mixture into whipped cream
- Transfer to freezer-safe container and freeze 6+ hours
The key is not to overmix after adding the whipped cream. Stop folding as soon as no white streaks remain to keep the ice cream light and airy.
Delicious Flavor Variations
While the basic avocado ice cream recipe is delicious on its own, you can easily customize it:
- Chocolate avocado ice cream – Add ¼ cup cocoa powder
- Coconut avocado – Use coconut milk instead of cream
- Matcha avocado – Mix in 1 tbsp matcha powder
For more tropical dessert ideas, check out our collection of refreshing Filipino sweets.
Serving Suggestions
This avocado ice cream is delicious on its own, but here are some serving ideas:
- Top with toasted coconut flakes
- Drizzle with chocolate or caramel sauce
- Serve with fresh mango slices
- Sprinkle with crushed pistachios
For the perfect scoop, let the ice cream sit at room temperature for 5 minutes before serving. Dip your scoop in hot water between servings for cleaner scoops.
Creamy Filipino Avocado Ice Cream Recipe (Easy & No-Churn)
Ingredients
- 2-3 pcs avocados more or less 500 grams
- 1 can sweetened condensed milk (300ml)
- 500 ml whipping cream chilled overnight
- Green food color if desired (optional)
Instructions
- Cut the avocado in half lengthwise around the pit. Twist the halves in opposite directions to remove the pit. Slice each half lengthwise into two pieces. Peel the skin off each piece easily.
- Reserve half an avocado. Blend the remaining avocado with sweetened condensed milk until smooth. Pour into a large bowl.
- Chill a bowl, then whip the cream until smooth, stiff (like shaving cream), and nearly doubled in size. Avoid overbeating to prevent curdling or graininess.
- Fold one-third of the whipped cream into the avocado mixture with a spatula or whisk until fully incorporated to lighten the texture.
- Add the remaining whipped cream and fold gently with a spatula until fully incorporated. Avoid overmixing to prevent deflating the cream, which would result in dense, hard ice cream. Include green food coloring if desired.
- Peel the leftover avocado and dice it into tiny pieces. Sprinkle the cubes over the mixture and gently fold to combine, no more than 3-4 times.
- Pour the mixture into an ice cream container or freezer-safe dish (a loaf pan works). Seal with a lid or plastic wrap. Freeze for at least 6 hours or until solid.
Nutrition
This avocado ice cream recipe proves healthy desserts can be indulgent too. With its velvety texture and rich flavor, it’s hard to believe it’s made from fruit! Whether you’re looking for a Filipino-style treat or just a delicious way to use ripe avocados, this recipe delivers.
Have you tried making avocado ice cream before? What’s your favorite way to enjoy this creamy dessert? Let us know in the comments!
How to Make Creamy Filipino Avocado Ice Cream at Home
Filipino avocado ice cream is a unique tropical dessert that combines the rich, buttery flavor of ripe avocados with sweetened cream. Unlike Western versions, the Filipino-style recipe uses condensed milk for extra richness and a smoother texture. This no-churn ice cream is incredibly easy to prepare—no ice cream maker required!
Ingredients for Authentic Filipino Avocado Ice Cream
- 3 large ripe avocados (preferably Philippine variety)
- 1 (14 oz) can sweetened condensed milk
- 2 cups heavy cream or all-purpose cream
- 1 tsp vanilla extract
- Pinch of salt
- 1 tbsp lemon or calamansi juice (to prevent browning)
Step-by-Step Preparation
1. Selecting the Perfect Avocados
For the best avocado ice cream Philippines style, choose avocados that yield slightly to gentle pressure. The flesh should be vibrant green without brown spots. Philippine avocados have higher fat content, making them ideal for ice cream.
2. Preparing the Avocado Base
- Cut avocados in half, remove pits, and scoop flesh into a blender
- Add condensed milk, vanilla, and citrus juice
- Blend until completely smooth with no lumps
- Taste and adjust sweetness if needed
3. Whipping the Cream
In a separate bowl, whip heavy cream to stiff peaks. The cream should hold its shape when the whisk is lifted. For authentic Filipino avocado ice cream texture, don’t overwhip—stop when you get glossy peaks.
4. Folding the Mixtures
Gently fold the avocado mixture into whipped cream using a spatula. Maintain as much air as possible for that signature light-yet-creamy consistency. The color should be uniform pale green.
5. Freezing Process
- Pour into a freezer-safe container
- Cover surface with plastic wrap to prevent ice crystals
- Freeze for at least 6 hours (overnight is best)
- For smoother texture, stir every 2 hours during first 6 hours
Pro Tips for Perfect Avocado Ice Cream
Texture Enhancements
- Add 1/4 cup powdered milk for extra creaminess
- Include 2 tbsp corn syrup to prevent iciness
- Mix in diced avocado chunks before freezing for varied texture
Flavor Variations
- Ube Avocado: Swirl in ube halaya (purple yam jam)
- Chocolate Chip: Add dark chocolate chunks
- Tropical Twist: Mix in ripe mango bits
- Coffee Infused: Add 1 tbsp instant coffee powder
Why Filipino Avocado Ice Cream is Special
Unlike Western versions that treat avocado as a novelty, Philippine cuisine has long celebrated avocado as a dessert fruit. The local variety has higher fat content and nuttier flavor compared to Hass avocados. Traditional Filipino avocado ice cream recipe uses minimal ingredients to highlight the fruit’s natural richness.
Cultural Significance
Avocado ice cream Philippines style is commonly sold by street vendors and in neighborhood sari-sari stores. It’s particularly popular during summer months when avocados are in season. Many Filipinos grew up eating this as an afternoon snack or after-dinner treat.
Nutritional Benefits
While definitely a dessert, this avocado ice cream recipe offers some health advantages:
- High in heart-healthy monounsaturated fats
- Contains fiber from avocado flesh
- Rich in vitamins C, E, K, and B-6
- Provides more nutrients than traditional dairy ice cream
Serving Suggestions
Classic Filipino Style
Serve in small bowls or ice cream cones. Top with:
- Crushed cornflakes for texture contrast
- Drizzled condensed milk
- Toasted coconut flakes
Modern Presentations
- Avocado ice cream sandwiches between pandesal
- Milkshakes blended with fresh milk
- Parfaits layered with graham crackers
- As topping for warm bibingka (rice cakes)
Troubleshooting Common Issues
Preventing Ice Crystals
If your avocado ice cream develops icy texture:
- Ensure container is airtight
- Don’t skip the surface plastic wrap
- Add 1 tbsp vodka or rum (alcohol lowers freezing point)
Dealing with Browning
To maintain vibrant green color:
- Use fresh lemon/calamansi juice
- Process avocados quickly after cutting
- Store in back of freezer (less temperature fluctuation)
Storage and Shelf Life
Properly stored Filipino avocado ice cream lasts:
- 1 week in standard freezer
- 2-3 weeks in deep freeze
- Best consumed within 3 days for optimal texture
For longer storage, vacuum seal containers to prevent freezer burn. Thaw at room temperature for 10 minutes before scooping.
Frequently Asked Questions
Can I use frozen avocados?
Yes, but thaw completely and drain excess liquid. Fresh yields better flavor and texture for this avocado ice cream recipe.
Is there a dairy-free version?
Substitute coconut cream for heavy cream and use coconut condensed milk.
Why is my ice cream too hard?
Likely over-churned. Let sit at room temperature 15 minutes before serving. Next batch, reduce cream whipping time.
Can I add eggs for custard base?
Traditional Filipino avocado ice cream doesn’t use eggs, but you can make a cooked custard version for richer texture.
Final Thoughts
This Filipino avocado ice cream recipe showcases how Philippine cuisine transforms simple ingredients into extraordinary desserts. The combination of lush avocados with sweetened cream creates a frozen treat that’s both familiar and exciting. Whether you’re craving a taste of childhood or discovering this tropical delight for the first time, this easy no-churn method delivers authentic flavors with minimal effort.
Experiment with different avocado varieties and toppings to make it your own. The basic recipe is forgiving—adjust sweetness to your preference and feel free to incorporate other Filipino flavors like macapuno or langka. Once you try this homemade version, you’ll understand why avocado ice cream Philippines style remains a beloved classic.
