Creamy Avocado Coconut Ice Cream (No-Churn, Dairy-Free)

If you’ve ever stood in front of the freezer aisle craving something cold and creamy—but also wanting it to feel a little lighter and brighter—this is the kind of recipe that sneaks into your routine and never really leaves. It’s the sort of dessert I make when the weather starts warming up, when limes look extra tempting at the store, or when I want a scoop of something that tastes like vacation.

This no-churn avocado coconut ice cream is vegan, naturally sweetened, and packed with tropical flavor. The texture is lush and creamy (without any dairy), thanks to a dreamy mix of ripe avocado + full-fat coconut milk, plus a banana for softness and maple syrup for sweetness. Finish it with toasted coconut flakes, and every bite tastes like a sunny afternoon.

No ice cream maker. No complicated steps. Just blend, freeze, and scoop.

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Why You’ll Love This No-Churn Avocado Ice Cream

• Dairy-free and vegan, but still rich and creamy
• No-churn (no ice cream machine needed!)
• Naturally sweetened with banana + maple syrup
• Bright, tropical finish from lime juice and zest
• Perfect for warm-weather desserts, from Cinco de Mayo to summer weekends

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Ingredients Overview

Avocado-based ice cream doesn’t need much—just a few smart ingredients that do a lot of work.

What You’ll Need

• Full-fat canned coconut milk – Shake or blend until smooth. Coconut cream works too, but coconut milk gives a more balanced flavor. Avoid carton coconut beverage (it won’t get creamy enough).
• Ripe Hass avocados – Look for dark skin that yields slightly when pressed. Bright green flesh is the goal.
• Ripe banana – Adds extra creaminess and a gentle natural sweetness.
• Pure maple syrup – For clean sweetness and great flavor.
• Lime juice + lime zest – Adds a fresh citrus pop. Lemon can be used instead. (You can also add 1 teaspoon vanilla extract if you’d like.)
• Kosher salt – Just enough to bring out the flavors.
• Unsweetened coconut flakes – Toasted for crunch and that “tropical dessert” finish.
• Optional coconut shells/bowls – If you have them, they make the cutest serving “bowls.”

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Optional Add-Ins and Variations

Chocolate Avocado Ice Cream

Add 2–3 tablespoons cocoa powder or cacao powder.
For a chocolate-mint vibe, add ¼ teaspoon peppermint extract too.

Keto Option

Omit the banana and maple syrup. Replace the banana with ½ cup heavy cream and sweeten with ⅓ cup keto-friendly sweetener (like allulose).

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How to Make Avocado Coconut Ice Cream

This recipe comes together with a quick blend and some freezer time.

1) Chill your pan

Place a 9×5-inch loaf pan in the freezer for 30 minutes.

2) Blend until silky

In a food processor fitted with the S-blade, puree:

• coconut milk
• avocados
• banana
• maple syrup
• lime juice
• kosher salt

Process for about 1 minute, scraping down the sides halfway through, until completely smooth.

3) Add the zest

Add lime zest and pulse a few times so it stays speckled throughout (and doesn’t disappear into the mixture).

4) Freeze

Pour into the chilled loaf pan, smooth the top, and press plastic wrap directly on the surface to reduce air exposure.

Freeze for at least 4 hours.

5) Scoop and serve

Let it sit at room temperature for about 15 minutes before scooping. Garnish with toasted coconut flakes if you like.

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How to Store It

This dairy-free avocado ice cream keeps well for up to 1 week in the freezer when stored properly.

For best texture:

• Use a chilled container (a loaf pan is especially scoop-friendly)
• Press plastic wrap onto the surface to prevent ice crystals
• Store in the coldest part of the freezer with good airflow
• Avoid thawing and refreezing repeatedly
• For the best flavor and texture, enjoy within 5–7 days

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Serving Ideas

This healthy frozen dessert is delicious on its own, but it also plays well with toppings and fun presentations.

• Classic bowl or cone – Simple, perfect, no notes.
• Coconut bowls – Serve in coconut halves with mint + toasted coconut for serious island vibes.
• Blend into smoothies or milkshakes – It’s low in refined sugar and creamy enough to use like a frozen smoothie base.
• Top it off – Fresh fruit, dark chocolate chips, toasted nuts, or granola all work beautifully.

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Expert Tips for the Creamiest Texture

• Smooth coconut milk first: Shake the can vigorously or blend it so it’s fully emulsified.
• Use a powerful blender/processor: A high-speed blender (like a Vitamix) or strong food processor gives the smoothest texture.
• Ripeness matters: Avoid brown or overly mushy avocados and bananas—they can turn the flavor bitter or off.
• Add zest at the end: Keeps the zest visible and the citrus flavor bright.
• Optional churn: You can churn it in an ice cream maker if you want—follow manufacturer instructions.
• Let it soften before scooping: Because it’s rich in healthy fats, it needs 10–15 minutes at room temp to become scoopable.

Fun fact: Avocado ice cream has been mentioned as a favorite of Tom Brady.

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