No-Churn Avocado Coconut Ice Cream — Dairy-Free, Creamy Summer Dessert

This no-churn avocado coconut ice cream is dairy-free and full of tropical flavor. Blended with ripe avocado, creamy coconut milk, and sweetened with maple or honey, it’s silky, rich, and refreshingly simple. Add a splash of lemon or lime for brightness. Ready in just minutes plus freezing, it's a guilt-free, indulgent treat perfect for summer.

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Prep Time 10

Freeze Time 4

Total Time 4 10

Servings: 6

Course: Desserts

Cuisine: American, Tropical

Calories: 200

Ingredients Equipment Method Notes

Ingredients

2 Avocados riped
1 can coconut milk 13.5 oz or ~400ml
3 tbsp Maple syrup or honey
1 tbsp Lemon juice
1 tsp Vanilla extract
1 pinch Salt
1 tbsp Shredded coconut Optional Garnish
1 tbsp Dark chocolate shavings Optional Garnish

Equipment

1 Blender or food processor
1 Airtight freezer-safe container
1 Spatula

Method

Cut the avocados in half, remove the pits, and scoop the flesh into a blender or food processor.
Add the coconut milk, sweetener of choice, lemon juice, vanilla extract, and a pinch of salt.
Blend until completely smooth and creamy, scraping down the sides as needed.
Taste and adjust sweetness or lemon juice to your liking.
Pour the mixture into an airtight container, smoothing the top with a spatula.
Cover and freeze for at least 4 hours, or until firm.
Let sit at room temperature for 5–10 minutes before scooping.
Serve plain or topped with shredded coconut and dark chocolate shavings.

Notes

Sweetener swaps: Use agave syrup for a fully vegan option, or monk fruit/stevia for a lower-sugar version.
Coconut milk: Full-fat canned coconut milk creates the creamiest texture, but light versions can work too (just a bit less rich).
Avocado tips: Use very ripe avocados for the smoothest texture and mildest flavor.
Add-ins: Add lime zest or a hint of mint for a refreshing variation.