Creamy Coconut Avocado Vegan Ice Cream Recipe

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Hello! This post includes detailed tips about keeping vegan ice cream creamy in the freezer. If you only want the recipe, jump down to “Vegan Coconut Avocado Ice Cream Recipe” in the table of contents.

It Is Possible To Make Creamy Vegan Ice Cream

I used to assume vegan ice cream had to be icy or grainy. After tasting a decent coconut-strawberry vegan ice cream, I started experimenting and discovered that a properly balanced base can be every bit as creamy as dairy versions.

Not everyone likes banana-based “nice cream,” so I focused on a base that uses avocado and full-fat coconut milk for richness and texture.

How to Keep Your Vegan Ice Cream Creamy

The key is fat. Fat creates a smooth mouthfeel and inhibits large ice crystals. Full-fat canned coconut milk and ripe avocados supply enough fat to make a rich, silky green base that carries additional flavors well. A coconut-avocado base is mild and pairs nicely with stronger swirls such as chocolate, fruit compotes, or the strawberry-hibiscus used here.

I focused on a texture that is super creamy with no graininess or iciness, and I balanced the base to accept a bright swirl and a crunchy nut mix-in.

Methods for Binding Water in Ice Cream Base

Reducing free water in the recipe is important to prevent large ice crystals. Common approaches include using starch-thickened bases (as popularized by some artisans) or removing water by reduction. For this recipe, the avocado contributes body and fat, so I didn’t rely on starch. If you prefer, small amounts of invert sugar or a little corn syrup help limit crystallization, and alternatives like maple syrup can offer a less-processed option for a vegan kitchen.

Freezing: Still versus Churned

Churning as the base freezes keeps ice crystals small. Swirls added after churning — like fruit purees — freeze still, so they must be prepared to minimize free water. For the strawberry-hibiscus swirl I reduced the fruit mixture until jammy, which concentrates flavor and reduces ice crystal formation. I also add two teaspoons of vodka to the swirl; alcohol lowers the freezing point, helping the swirl stay scoopable straight from the freezer.

If you want to avoid processed ingredients, reduce the swirl well and consider a touch of maple syrup for extra anti-crystallization effect.

The Hibiscus Rose Swirl

I received a jar of hibiscus flowers in rose syrup and used them in the swirl for a tart-floral note that pairs well with pistachio. The flowers are optional; a plain strawberry swirl works well, too.

Do I Need An Ice Cream Maker to Make This Avocado Ice Cream

An ice cream maker makes the job easier, but you can get excellent results without one. Chill the base quickly, then whisk or beat it every 30–45 minutes while freezing to incorporate air and break up crystals. Repeat until the texture is soft-serve, then transfer to a container and freeze until firm. Alternatively, freeze solid, cut into chunks, and puree in a blender or food processor to re-emulsify before refreezing.

• Chill the base quickly in an ice bath.
• Whisk vigorously and freeze, then whisk again every ~45 minutes until soft-serve texture (4–5 cycles).
• Once soft, layer with swirl and mix-ins, then freeze until firm (4–6 hours or overnight).

Let the finished ice cream temper for a few minutes at room temperature before scooping.

I hope you enjoy this avocado-based vegan ice cream — it’s smooth and rich. If you make it, consider sharing a photo with the recipe author or on social media.

Vegan Coconut Avocado Ice Cream Recipe

Jennifer Field

A mellow, creamy coconut-avocado base pairs with a bright strawberry-hibiscus swirl and crunchy pistachios for contrast. Leave out the swirl or mix-in if you prefer a simple vanilla or avocado ice cream. Yield: about 2 quarts.

4.86 from 7 votes

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Servings 8 servings

Calories 275 kcal

Equipment

• Saucepan
• Countertop blender or food processor
• Ice cream maker (optional)
• Freezer-safe container

Ingredients

For the Base

• 2 13.5 oz cans full-fat coconut milk
• 1.5 pounds very ripe avocados (about 3 medium)
• 1 1/4 cup vegan sugar (about 8.75 oz)
• 1.5 Tablespoons lime or lemon juice (or apple cider vinegar)
• 1 teaspoon vanilla
• ⅜ teaspoon kosher salt

For the Strawberry Hibiscus Swirl

• ½ pint strawberries, hulled and halved (about 1 generous cup)
• 6 hibiscus flowers in rose syrup plus 2 Tbsp syrup (optional)
• pinch of salt
• 2 teaspoons fresh lemon or lime juice
• 1 Tablespoon vegan sugar (more to taste if omitting hibiscus)
• 2 teaspoons vodka

For the Pistachios

• 4 oz roasted pistachios, shelled and skins rubbed off (about ½ cup once shelled)
• 2 Tablespoons hibiscus rose syrup (or 1 Tbsp water + 2 Tbsp sugar)

Instructions

 

For the Base

• Heat the coconut milk over medium heat until very warm to melt any fatty clumps that might feel grainy.
• Puree the avocados in a blender until smooth.
• With the blender running, slowly pour in the warm coconut milk and blend until fully combined.
• Add sugar, acid (lemon/lime juice or ACV), vanilla, and salt; blend again. Taste and adjust sweetness or acidity as desired.
• Strain into a metal bowl and chill to 40°F (4°C) or colder.
• Churn in an ice cream maker (2-quart capacity or in batches) according to the manufacturer’s instructions. Add chopped pistachios during the last 2–3 minutes of churning.

For the Strawberry-Hibiscus Swirl

• Combine strawberries, hibiscus flowers (if using), syrup, sugar, salt, and lemon/lime juice in a saucepan. Cook over medium heat until it reaches a full boil.
• Mash the berries and flowers and simmer gently until the mixture is very thick and jammy. Adjust sugar to taste.
• Puree for a smooth swirl or leave chunky if you prefer. Stir in the vodka and chill to under 40°F (4°C).

For the Nuts

• Place pistachios and hibiscus syrup (or water and sugar) in a heavy skillet and heat until the syrup boils.
• Reduce heat to medium-low and stir constantly until the syrup thickens, becomes very sticky, and begins to caramelize.
• Spread the nuts on a silicone mat to cool. They may remain slightly sticky—chop coarsely and store in the freezer until adding to the ice cream.

Putting it all together

• Spoon about one-third of the strawberry-hibiscus puree into the bottom of a container and spread evenly.
• Top with one-third of the churned ice cream, fully covering the puree. Repeat layering with the remaining puree and ice cream in two more additions each.
• Run a knife through the layers to create a swirl, reaching to the bottom and moving up and down gently — avoid overmixing or the colors will blend to gray.
• Press plastic wrap directly onto the surface and freeze at least 4 hours, preferably overnight to ripen.
• Allow the ice cream to temper at room temperature for about 5 minutes before scooping.
• Enjoy.

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Notes

For a simple vanilla version, increase the vanilla to 1 Tablespoon and omit the swirl and nuts. Adjust flavors and sweetener to suit your tastes.

Nutrition

Serving: 1gCalories: 275kcalCarbohydrates: 31gProtein: 4gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 13gSodium: 168mgFiber: 8gSugar: 21g

Did you make this recipe?Please tell us how it went!

This yields an incredibly creamy, non-icy vegan ice cream. You likely won’t miss dairy or eggs. Thanks for reading — enjoy making and sharing this recipe.