Paleo Avocado Ice Cream

Avocado Ice Cream in tub

The Spruce / Christine Ma

Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Serving: 1 to 2 servings

This incredible, edible, paleo ice cream will blow your socks off. Maybe not literally, but it is so creamy and sweet that it will seriously impress you.

Coconut milk is used here instead of cream to provide a paleo-friendly alternative to regular milk, which also gives the dessert an extra creamy boost. You'll also see the use of salt and lime juice which work to maintain the green opaque colors of the avocados and round out the flavor. 

It is important to follow the recipe closely so as to get the best result. If the ice cream is not allowed to freeze completely, it can affect the quality of the taste and texture.


  • 4 ripe avocados
  • 3/4 cup raw honey
  • 1/2 cup of coconut milk
  • 2 tablespoons lime juice
  • 1/2 tablespoon pink Himalayan salt

Steps to Make It

  1. Gather the ingredients.

  2. Peel avocados or cut in half and remove the pit, scraping out the flesh.

  3. Smash avocado "meat" with a fork until consistency is smooth and without lumps. You can also smooth in a blender.

  4. Add honey to avocado meat. Mix thoroughly with a spoon.

  5. Put mixture in a blender.

  6. Add coconut milk, lime juice, and salt to the mix.

  7. Blend on medium until you get a nice smooth consistency and all ingredients are blended completely.

  8. Place mixture in ice cream maker or a freezer safe bowl and freeze for a minimum of 2 hours or overnight.

  9. Once frozen, scoop your preferred amount into a bowl and dig in!

  • Optional Garnishes: You can serve the ice cream with additional honey drizzled on top or serve your scoops with a side of fresh blackberries, blueberries, or other paleo-friendly fruits.
  • Storage: Place in freezer-safe, airtight container and store for up to three weeks.