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Made by Danny

For a recent dinner party, I wanted to do a trio of ice creams for dessert. While brainstorming flavor ideas, I realized that I had two perfectly ripe avocados in my fruit bowl. I had been wanting to make an avocado ice cream forever, so it seemed like a perfect opportunity to do so.

I did a quick search to find a recipe to figure out the ingredient ratios. I trust the word of a food blogger over random recipe sites, so I always make foodblogsearch​.com my first stop when looking for recipe reference.

My search for avocado ice cream came up with a result for Coconut Avocado Ice Cream from the blog The Perfect Pantry. I was sold at the title! “That’s what I’m going to make for my dinner party!” It was a very good decision.

To make this ice cream kinder to my lactose intolerant friends, I swapped the dairy milk in the original recipe for rice milk, making it vegan (bonus points). I also decided to eliminate the white sugar and go for a 100% agave nectar sweetened approach (double bonus points). A pinch of salt and lime zest boost the flavor and make for a non-dairy frozen treat that is as rich and creamy as it is flavorful and refreshing.

From first taste, everyone at the dinner party agreed that this one was a winner. People were talking about it for days after the fact!

Avocado Coconut Ice Cream About 1.5 Quarts


  • 2 cups, Unflavored Rice Milk
  • 1 13.5 oz can (1 3/4 cup) Full Fat Coconut Milk
  • 1 cup plus 6 tbs Agave Nectar
  • Flesh of two Avocados (about 1 cup)
  • Juice of one Lime
  • Zest of one Lime
  • 1/4 tsp Salt

Adapted from The Perfect Pantry

  1. Place all of the ingredients in a blender. To zest the lime, use a microplane with a light touch to make sure you only get the outer green zest, not the bitter white pith. Blend all ingredients on high until all of the avocado is incorporated and the mixture is completely smooth. Do note that the mixture may taste a little too sweet. This is good, as it will taste far less sweet once frozen.
  2. Chill the mixture thoroughly in container in the refrigerator, overnight preferred.
  3. Give the mixture a quick shake to remix everything. Churn in ice cream maker according to manufacturers instructions, keeping in mind you may have to do this in two batches. Once churned, transfer to a covered air-tight container and let freeze overnight.
  4. The ice cream should be easy to scoop straight out of the freezer, so there is no need to let it defrost ahead of time. It will stay fresh in the freezer for about 4 days before it starts to loose its flavor.


6 Responses to “Avocado Coconut Ice Cream”

  1. A-K says:

    Wow! I wish I’d been at that dinner party! I am totally craving dessert right now and I might have just tried to eat my computer.

  2. Deb Schiff says:

    Gorgeous ice cream. I can only imagine how rich and creamy it is.

  3. Kevin says:

    This sounds really good! I have been wanting to try an avocado ice cream and adding coconut milk sounds great!

  4. Oh, I want to try this one. Not being lactose intolerant, I would make it with full-on cream. Cream and avocado with coconut sounds heavenly!

  5. Tsz says:

    Nice, no cooking and tempering needed. Will give it a try soon :)

    Thanks for sharing!

  6. tomoko says:

    beautiful! i made this recipe & added some fresh organic vanilla bean. :-) i am very excited to share this tomorrow with my guests for ‘cinco de mayo’. ;-)

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