HomeFOOD & WINEAvo style nice-cream

Avo style nice-cream

This Summer what could be nicer than a decadent dessert by using the seasons avo’s for a quick and easy treat!

Dairy-free nice-cream is the coolest and most delicious ice-cream. But instead of making it just with bananas or coconut milk as has been the trend over the past few years, we’re taking things to a whole new level of creaminess and adding an avo to the mix!

When ripe, avocados are naturally soft, rich and creamy – perfect for a smooth, velvety ice-cream. As summer rolls around and cooling dishes make their way onto our menus, avo nice-cream offers the ideal balance between decadence and a refreshing healthy treat.

The best part about this ice-cream is you don’t have to churn it! Simply add all the ingredients to a food processor, blend it up and freeze it. The trick is to refrigerate the coconut milk beforehand as well as the loaf pan for an instant chill that kickstarts the no-churn process.

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You can use your choice of sweetener for this all-natural treat, omitting it completely, or choosing between honey or maple syrup as both work equally well to round out the flavour.

Using avos like this produces a creamy base to work from and you can even add choc chips or mint to bring in more traditional ice-cream flavours if you wish.


Serves 4

Preparation time: 20 minutes & 4-24 hours freezing time

Cooking time: 0 minutes


  • 1 x 400 g can full-fat coconut milk, refrigerated overnight
  • 2 ripe avocados halved, pitted and peeled
  • 1 ripe banana cut, and frozen
  • 30 – 45 ml (2 – 3 tbsp) maple syrup or honey, optional
  • 30 ml (2 tbsp) lemon juice
  • Coconut shavings to garnish


  1. Chill a loaf pan in the refrigerator for at least 2-4 hours.
  2. In the bowl of a food processor, add the peeled and pitted avocados. To the same bowl, scoop out the coconut milk, it should be solid with a little liquid. Add the banana, maple syrup or honey depending on how sweet the banana is and how sweet you like your ice cream, add the lemon juice. Blend until smooth and creamy.
  3. Pour the mixture into the chilled loaf pan and use the back of a spoon to distribute evenly. Place in the freezer for at least 4 hours or overnight.
  4. For best results, let ice cream soften for 10-15 minutes at room temperature before serving garnished with coconut shavings.

Note: The most difficult part of this recipe is remembering to refrigerate the coconut milk the day before making the ice cream. Don’t skip this step as it’s important that the coconut milk is cold and set. Chilling the loaf pan is also useful, either for 2 – 4 hours or a full 24 hours when you pop the coconut milk in the fridge.

For further information and avo recipes, visit www.avocado.co.za, like us on Facebook @iloveavocadoSA and follow us on Instagram @iloveavossa


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