This totally no-churn ice cream recipe uses the texture of frozen California Avocados and mango—plus the cream from chilled coconut milk and zesty lime—to create an easy, delicious dessert perfect for the spring and summer months. A bit of condensed milk adds a just-right amount of sweetness to complement the fruit, while that dash of salt unites the flavors.
It all comes together in the food processor for minimal cleanup and effort. In fact, the hardest part of making this avocado ice cream is waiting for it to freeze before you can dig into that creamy, smooth, bright-green goodness. For more of a soft-serve consistency, you can enjoy the ice cream after just a few hours of freezing. But if you like a firmer texture, freezer overnight (or for at least 12 hours).
ripe California Avocados, diced into 1-inch chunks
ripe mango, peeled and cut into 1-inch chunks
(13.5-ounce) can full-fat coconut milk
(14-ounce) can sweetened condensed milk
limes, zested and juiced
Place the avocado and mango chunks on a sheet pan lined with parchment paper. Freeze for about 2 hours, or until firm, but not completely frozen.
Meanwhile, place the can of coconut milk in the fridge to chill for about 30 minutes. Once chilled, the coconut milk will separate into two distinct layers. Scoop the coconut milk solids on top and set aside the remaining liquid (save this for your next smoothie).
In the bowl of a food processor, add the frozen avocado and mango chunks, condensed milk, coconut milk solids, zest of 2 limes, and juice of 1 lime, and process until smooth. Taste for seasoning; it may need additional salt or another squeeze of lime.
Place the mixture in an airtight container and freeze for 2 hours.
Remove ice cream from the freezer and stir vigorously with a wooden spoon or an electric hand mixer. The goal is to incorporate the frozen ice cream around the edges of the container, form small ice crystals, and incorporate air.
Return to the freezer for 12 hours or until frozen completely. Serve with fresh lime zest.