Vegan Dairy-Free Coconut Avocado Ice Cream

This vegan ice cream is thick and creamy with the use of avocados and coconut milk, then gets an extra kick from fresh cilantro and jalapeno peppers. No ice cream machine needed, just a blender and a freezer!


Avocado 1 Large , halved, seeded, peeled
Coconut cream 1/2 Cup (8 tbs) , frozen
Coconut oil 2 Tablespoon (solid)
Maple syrup 1 Tablespoon
Salt 1 Dash
Packed cilantro 1/2 Tablespoon
Jalapeno pepper 1/2 , seeded, sliced
Grated lime zest 1 Teaspoon



In a blender, blend together avocado meat, frozen coconut cream, solid coconut oil, maple syrup, salt, fresh cilantro and jalapeno pepper.

Transfer the ice cream to a shallow baking dish and freeze for 1-2 hours.

Garnish with grated lime zest.


Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Servings: 2

Nutrition Facts

Serving size

Calories 366Calories from Fat 212

 % Daily Value*

Total Fat 25 g38.5%

Saturated Fat 22 g110%

Trans Fat 0 g


Sodium 84 mg3.5%

Total Carbohydrates 38 g12.7%

Dietary Fiber %

Sugars 35 g

Protein %

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet