Avocado-Based Raw Lime Ice Cream Recipe

raw lime ice cream
  • Total: 20 mins
  • Prep: 20 mins
  • Cook: 0 mins
  • Freezing Time: 4 hrs
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
306 Calories
16g Fat
43g Carbs
3g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If turning avocados into ice cream strikes you as taking raw food too far, guess again! This simple raw food ice cream or sorbet recipe gives you a sublime experience with a zesty twist. Serve it up with Raspberry Sauce with a hint of cardamom and you've just created one of the mouthwatering wonders of the world.

You need the avocados to be at their perfect stage of ripeness. To test ripeness, remove the stem end and insert a toothpick. If the toothpick slides in easily, it is ready, go for it! Be sure to zest the limes before you juice them.


  • 2 cups avocado, mashed
  • 1/2 cup fresh lime juice
  • 1 teaspoon lime zest
  • 3/4 cup agave nectar
  • 1/2 teaspoon vanilla extract
  • Pinch sea salt

Steps to Make It

  1. Process all of the ingredients together in a food processor on high speed until well combined and smooth. As the flavor of the avocados, limes, and sweetener all vary greatly, feel free to adjust the taste as you see fit. Remember that after it freezes the flavor will be a little less sweet and a little less tangy. If you want it to taste more limey, add more zest rather than juice.

  2. Freeze in an airtight container (preferably glass) for at least 2 to 4 hours before serving. You may need to let it thaw just a bit in order to get a spoon through it.