Desserts
Avocado Chocolate Mousse
No eggs, no cream, no cooking. Blended long enough, avocado and cocoa become something genuinely mousse-like.
10 minServes 4Easy
Avocado Ice Cream
Avocado freezes better than most fruit because it is mostly fat, which is why avocado ice cream is a real tradition in parts of Latin America and Southeast Asia rather than a novelty.
The stirring schedule below replaces the churn. Three stirs, half an hour apart, and it comes out smooth.
MyAvocadoTree Editorial TeamPublished 4 September 2026Updated 4 September 2026
Prep
15 min
Cook
No cooking
Total
15 min
Servings
6
Difficulty
Medium
Cuisine
International
- Vegan
- Vegetarian
- No cooking
- Gluten-free
Ingredients
Instructions
- 1
Blend everything together for 2 full minutes until completely smooth and slightly aerated.
- 2
Taste while it is still liquid — it should be a little sweeter and sharper than you want, because freezing mutes both.
- 3
Pour into a shallow metal tin, cover, and freeze for 1 hour.
- 4
Stir hard with a fork, breaking up the frozen edges, then return to the freezer. Repeat twice more at 30-minute intervals.
- 5
Freeze for a final 3 hours. Let it sit at room temperature for 5 minutes before scooping.
Recipe tips
- A shallow metal tin freezes far faster and more evenly than a deep plastic box, which means smaller ice crystals.
- The tablespoon of vodka does not make it taste of alcohol — it lowers the freezing point so the ice cream stays soft. Glucose syrup does the same job alcohol-free.
- Do not skip the stirring. Left alone it sets into a solid block you cannot scoop.
- Full-fat coconut milk only. Light coconut milk makes it icy.
Nutrition (approximate)
Estimated per serving from the ingredient quantities above. Treat these as a guide, not a measurement — ripeness, brands and portioning all shift the numbers.
- Calories
- 375 kcal
- Protein
- 3 g
- Carbs
- 34 g
- Fat
- 27 g
- Fibre
- 7 g
Storage
Keeps two weeks in the freezer in a sealed container with baking paper pressed onto the surface. After that it starts to develop crystals.
Frequently asked questions
Do I need an ice cream maker?
No. The three stirs during the first two hours do what churning does — break up the ice crystals as they form.
Why is my ice cream rock hard?
Either the stirring was skipped or there was nothing in it to lower the freezing point. Add the vodka or glucose syrup next time and let it soften for five minutes before scooping.
Can I use dairy cream instead of coconut milk?
Yes, 300 ml of double cream plus 100 ml milk works and gives a richer result. It stops being vegan at that point.
Will it stay green?
It fades slightly towards pale yellow-green over a week. The lime juice slows it and freezing largely halts the browning.
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