Avocado No-Churn Ice Cream


The most difficult part of this recipe is remembering to refrigerate the coconut milk the day before making the ice cream. Don’t skip this step as it’s important that the coconut milk is cold and set. Chilling the loaf pan is also useful, either for 2 – 4 hours or a full 24 hours when you pop the coconut milk in the fridge.


  • 1 x 400 g can full-fat coconut milk, refrigerated overnight
  • 2 ripe avocados halved, pitted and peeled
  • 1 ripe banana cut, and frozen
  • 30 – 45 ml (2 – 3 tbsp) maple syrup or honey, optional
  • 30 ml (2 tbsp) lemon juice
  • Coconut shavings to garnish


  1. Chill a loaf pan in the refrigerator for at least 2-4 hours.
  2. In the bowl of a food processor, add the peeled and pitted avocados. To the same bowl, scoop out the coconut milk, it should be solid with a little liquid. Add the banana, maple syrup or honey depending on how sweet the banana is and how sweet you like your ice cream, add the lemon juice. Blend until smooth and creamy.
  3. Pour the mixture into the chilled loaf pan and use the back of a spoon to distribute evenly. Place in the freezer for at least 4 hours or overnight.
  4. For best results, let ice cream soften for 10-15 minutes at room temperature before serving garnished with coconut shavings.