Amazing Avocado Ice Cream Recipe
This avocado ice cream recipe will change how you enjoy this superfood forever. Creamy, rich, and bursting with natural flavor, it’s the perfect summer dessert that requires no special equipment. The Filipino version adds a tropical twist that makes it extra special.
What makes this recipe stand out:
- No ice cream maker needed
- Only 4 simple ingredients
- Ready in just 6 hours
- Creamier than store-bought versions
Table of Contents
Creamy Filipino Avocado Ice Cream Recipe (No Churn)
Ingredients
- 2 large avocados
- 1 teaspoon freshly-squeeze lemon juice
- 1 can (14 ounces) sweetened condensed milk
- 2 cups heavy cream
Instructions
- Halve the avocados and discard the pits. Scoop out the flesh with a spoon and lightly drizzle lemon juice over it.
- Blend avocado and condensed milk in a food processor until smooth. Pour the mixture into a large bowl.
- Pour heavy cream into a separate bowl. Whip the mixture on low speed with a hand mixer until slightly thickened. Switch to medium speed and whip for 8–10 minutes until stiff peaks form.
- Fold one-third of the whipped cream into the avocado bowl gently until no streaks remain, being careful not to deflate it. Repeat with the next third, then the final third.
- Pour the mixture into a loaf pan. Cover with plastic wrap, pressing it firmly onto the surface.
- Freeze for 6 hours or overnight until solid. Serve while frozen.
Notes
Nutrition
Key Ingredients for Perfect Avocado Ice Cream
The magic of this Filipino avocado ice cream comes from just four ingredients:
- Ripe Hass avocados – Choose ones that yield slightly to pressure
- Heavy cream – Minimum 30% fat for best texture
- Sweetened condensed milk – The secret to creamy Filipino-style ice cream
- Fresh lemon juice – Prevents browning and adds brightness
For more tropical dessert inspiration, check out our guide to Filipino frozen treats.
How to Make Avocado Ice Cream – Step by Step
Follow these simple steps for perfect results every time:
- Cut avocados in half, remove pits, and scoop flesh into a bowl
- Drizzle with lemon juice and mash until smooth
- Whip heavy cream to stiff peaks in a chilled bowl
- Gently fold in condensed milk and avocado mixture
- Transfer to a freezer-safe container and freeze for 6+ hours
The key is gentle folding to maintain air in the whipped cream. This creates that signature light yet creamy texture of authentic Filipino avocado ice cream.
Expert Tips for the Best Avocado Ice Cream
After testing this avocado ice cream recipe dozens of times, here are my top tips:
- Chill your mixing bowl and beaters for 30 minutes before whipping cream
- Use avocados at peak ripeness – they should feel like softened butter
- Start mixing cream on low speed to build stable foam
- Press plastic wrap directly on the ice cream surface before freezing
For more professional techniques, explore our complete guide to homemade ice cream.
Delicious Variations to Try
While the classic avocado ice cream Philippines style is perfect as is, these twists are worth trying:
- Chocolate swirl – Add ribbons of chocolate sauce before freezing
- Coconut version – Replace half the cream with coconut milk
- Mango-avocado – Blend in 1 cup ripe mango puree
- Ube-avocado – Layer with purple yam ice cream
Find more creative dessert ideas on our Pinterest board.
Serving Your Homemade Avocado Ice Cream
This versatile treat works in many delicious ways:
- Scoop into waffle cones for classic appeal
- Layer with fresh fruit for a parfait
- Serve between cookies for ice cream sandwiches
- Top with toasted coconut or crushed nuts
The rich, buttery flavor pairs perfectly with tropical fruits like mango, pineapple, or banana.
Why This Avocado Ice Cream Recipe Works
Several factors make this version special:
- Condensed milk prevents ice crystals for ultra-smooth texture
- Proper whipping technique creates light, airy consistency
- Lemon juice preserves color and adds brightness
- High-fat ingredients ensure rich mouthfeel
It’s the perfect balance of Filipino tradition and modern convenience.
Frequently Asked Questions
Can I use frozen avocados?
Fresh is best, but thawed frozen avocados work in a pinch. Drain excess liquid before using.
How long does it keep?
Up to 2 weeks in an airtight container, though best within 5 days.
Can I make it dairy-free?
Yes! Use coconut cream instead of dairy cream and sweetened condensed coconut milk.
Final Thoughts
This avocado ice cream recipe proves healthy can be decadent. The creamy texture and rich flavor will make it your new favorite frozen treat.
Ready to try more delicious recipes? Visit our dessert collection for more inspiration.
Don’t forget to share your creations on Pinterest!
How to Make Authentic Filipino Avocado Ice Cream
Filipino avocado ice cream is a creamy, tropical dessert that blends the rich flavor of ripe avocados with sweetened condensed milk and heavy cream. Unlike Western versions, this Filipino-style treat has a uniquely smooth texture and a subtle nutty sweetness. Here’s a step-by-step guide to making this beloved dessert at home.
Ingredients for Filipino Avocado Ice Cream
- 3 large ripe avocados (preferably Philippine or Hass variety)
- 1 can (14 oz) sweetened condensed milk
- 2 cups heavy cream (or all-purpose cream)
- 1 tsp vanilla extract (optional)
- Pinch of salt
Step-by-Step Instructions
- Prepare the Avocados: Cut the avocados in half, remove the pits, and scoop the flesh into a mixing bowl. Mash until smooth with minimal lumps.
- Mix the Base: Add the sweetened condensed milk and vanilla extract (if using) to the mashed avocado. Stir until fully combined.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold Together: Gently fold the whipped cream into the avocado mixture until uniform. Avoid overmixing to keep the texture light.
- Churn or Freeze: Pour into an ice cream maker and churn according to manufacturer’s instructions. If you don’t have one, transfer to a freezer-safe container and freeze for 6 hours, stirring every 2 hours to prevent ice crystals.
- Serve: Scoop and enjoy! Garnish with crushed nuts or a drizzle of honey if desired.
Why Filipino Avocado Ice Cream is Unique
Unlike traditional ice cream, the Filipino version skips eggs and relies on the natural creaminess of avocados and condensed milk for richness. This makes it quicker to prepare while delivering a distinctively velvety mouthfeel. In the Philippines, avocado is treated as a sweet ingredient rather than savory, making this dessert a refreshing surprise for those unfamiliar with the combination.
Best Avocados for Ice Cream
For the best results, use ripe but firm avocados. Philippine varieties like “Pajo” or imported Hass avocados work well—they have a higher fat content, which enhances creaminess. Avoid overripe avocados with brown spots, as they can make the ice cream bitter.
Variations of Avocado Ice Cream in the Philippines
Filipino home cooks often experiment with these twists:
- Ube-Avocado Swirl: Layer or mix with purple yam (ube) ice cream for a vibrant, earthy-sweet contrast.
- Coconut Milk Version: Replace heavy cream with coconut milk for a dairy-free, tropical flavor.
- Chocolate Chips or Tablea: Add grated local chocolate (tablea) or dark chocolate chunks for depth.
Tips for Perfect Avocado Ice Cream Every Time
- Pre-chill Ingredients: Cold cream and condensed milk help the mixture freeze faster, improving texture.
- Acid Trick: A squeeze of calamansi or lemon juice prevents browning without altering taste.
- Smooth Texture: For an ultra-smooth consistency, blend the avocado and condensed milk in a food processor before folding in cream.
- Storage: Keep in an airtight container with parchment paper pressed on the surface to minimize freezer burn.
Serving Suggestions
Filipino avocado ice cream pairs wonderfully with:
- Toasted pinipig (crispy rice flakes)
- Fresh mango slices
- Warm puto (steamed rice cakes)
- Drizzled latik (coconut caramel syrup)
History of Avocado Ice Cream in the Philippines
Avocados were introduced to the Philippines during the Spanish colonial era, but it wasn’t until the 20th century that locals began using them in desserts. The abundance of avocados in regions like Benguet and Davao made them a cost-effective ingredient for homemade ice cream. Today, it’s a nostalgic treat often sold by neighborhood sorbeteros (ice cream vendors) alongside other unique flavors like mais (corn) and queso (cheese).
Frequently Asked Questions
Can I make avocado ice cream without an ice cream maker?
Yes! The no-churn method works perfectly. Just freeze and stir periodically to break up ice crystals.
How long does homemade avocado ice cream last?
Up to 2 weeks in the freezer, though it’s best enjoyed within the first 5 days for optimal creaminess.
Is Filipino avocado ice cream healthy?
Avocados provide healthy fats and fiber, but the sugar content from condensed milk makes it a dessert best enjoyed in moderation.
Final Thoughts
Filipino avocado ice cream is a delightful fusion of simplicity and indulgence. With just a few ingredients and no cooking required, it’s an accessible recipe that showcases the versatility of avocados in Philippine cuisine. Whether you’re craving a tropical dessert or exploring global ice cream variations, this creamy, dreamy treat is worth a try.
