Creamy Avocado Ice Cream


  1. Place all ingredients in a blender and purée until extremely smooth. Add more lime or sugar, to taste.
  2. If using an ice cream machine: Pour into the prepared bowl and freeze according to manufacturers instructions. Mine requires a 30-minute churn and then gets poured into a container to freeze for 6 hours.
  3. If you don’t have an ice cream machine: pour into a freezer-safe bowl and place in the freezer for 30 minutes. Remove, beat vigorously with a whisk or spatula for 1 minute. Place in the freezer and repeat 2 more times. This helps create air between the ice crystals so the ice cream remains “scoopable,” rather than hardening too much.
  4. Serve with a drizzle of honey.

The Gouda Life

Ottawa, Ontario

Kelly Brisson shares her passion for cooking and food photography on her culinary blog, The Gouda Life.

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