Avocado and Lime Ice Cream (dairy and egg-free, with easy plant-based/vegan swap)

A scoop of avocado and lime ice cream in a glass cup, with a cut avocado and lime next to it.

Avocado and Lime Ice Cream (dairy and egg-free, with easy plant-based/vegan swap)

This refreshing ice cream is made with avocados, fresh lime zest and juice, and coconut cream. it’s dairy free but does have a touch of honey in it for flavor and the natural glucose in honey. The glucose in the honey keeps the ice cream scoopable, but feel free to substitute corn syrup for the honey to make it entirely vegan/plant-free.

Course Dessert, Snack

Cuisine American

Keyword avocado, ice cream, lime

Prep Time 10

Cook Time 20

To freeze canister (if necessary) 1

Servings

Calories 390kcal

Author Irvin

Equipment

Ice cream maker

Ingredients

13.5 to 15 ounces unsweetened coconut cream 1 can
5 teaspoons cornstarch
½ cup white granulated sugar
2 tablespoons honey or corn syrup for plant-based/vegan
1 lime zest and juice
½ teaspoon kosher salt
3 ripe large Hass avocados

Instructions

If your ice cream maker has a canister that requires freezing ahead of time, place it in the freezer for 24 to 48 hours before making this ice cream. Do not try to make the ice cream without the canister completely frozen (I’ve tried before and it does not go well).
Once the canister is fully frozen, place the coconut cream and cornstarch in a medium to large saucepan. Cook over medium heat until the cream has thickened a bit into the consistency of plain yogurt. It should hold a line when you dip a spoon into it and draw a line with your finger over the back of the spoon.
Remove from heat and stir in the sugar, honey, lime zest, lime juice, and salt.
Scoop out and add the avocado flesh into the saucepan. Then use an immersion blender to puree the avocados into a smooth mixture. If you don’t have an immersion blender, add the avocados to a countertop blender or food processor, and pour in the coconut cream mixture. Puree with the blender or food processor until smooth.
Cover the mixture with plastic wrap, touching the surface of the mixture to prevent any browning and refrigerate overnight. Or pour the mixture into a gallon freezer resealable Ziploc bag. Then submerge the bag into a large bowl filled with ice and water. Let it sit for 2 hours to fully chill.
Once the ice cream mixture is fully chilled, freeze the ice cream in your machine as per the instructions. Typically, it takes 15 to 20 minutes to freeze. The ice cream should be the consistency of soft serve. Scoop and store it in an airtight container in the freezer to harden overnight. Once hardened, remove from the freezer 15 minutes ahead of serving to let it soften a bit and make it scoopable.

Nutrition