Indulge in a creamy, refreshing treat with this Avocado Lime Ice Cream, a naturally vibrant dessert that combines the rich, buttery flavor of ripe avocados with zesty lime.
Packed with heart-healthy fats, fiber, and plant-based nutrients, this guilt-free ice cream is low in saturated fat yet satisfyingly creamy.
Quick to prepare and easy to chill, it’s perfect for everyday enjoyment or a simple, wholesome dessert option.
Avocado Lime Ice Cream
Equipment
- Medium bowl ×1
- Medium saucepan ×1
- Ice cream maker ×1
- Small bowl ×1
- Spoon or spatula ×1
Ingredients
- 4 egg yolks
- 1 ¼ cups heavy cream
- ½ cup granulated sugar
- Pinch salt
- ½ teaspoon pure vanilla extract
- 2 large ripe avocados
- Zest of 2 limes
- Juice of 1 lime
Instructions
- Prepare the Egg Yolks: In a medium-sized bowl, carefully separate the egg yolks from the whites, reserving only the yolks for this recipe. Using a whisk, beat the yolks gently until they turn a pale yellow and slightly thickened. This will help create a smooth, creamy custard base for your ice cream. Set the bowl aside while you prepare the cream mixture.
- Heat the Cream Mixture: Pour the heavy cream into a medium saucepan. Add the granulated sugar and a small pinch of salt. Place the saucepan over medium heat and stir the mixture frequently with a whisk or spatula. Heat until the sugar dissolves completely and the cream begins to steam and just reach a gentle simmer. Avoid boiling, as scalding the cream too much can affect the texture.
- Temper the Egg Yolks: Slowly pour the warm cream mixture into the beaten egg yolks in a thin, steady stream while whisking continuously. This technique, known as tempering, prevents the yolks from curdling and ensures a smooth custard. Once fully combined, pour the mixture back into the saucepan.
- Cook the Custard: Place the saucepan back over medium-low heat and cook the mixture gently, stirring constantly with a spatula or wooden spoon. Cook until the custard thickens slightly and coats the back of the spoon, which usually takes a few minutes. Remove the custard from the heat to prevent overcooking.
- Cool and Add Vanilla: Allow the custard to cool slightly in the saucepan, stirring occasionally to release heat and prevent a skin from forming on the surface. Once cooled, stir in the pure vanilla extract for added depth of flavor. Cover the custard and refrigerate for at least 30–45 minutes until completely chilled.
- Prepare the Avocados: While the custard chills, peel the avocados and remove the pits. Place the avocado flesh in a small bowl and mash it thoroughly with a fork or potato masher until completely smooth and creamy. Make sure there are no lumps, as smooth avocado ensures a silky ice cream texture.
- Combine Avocado with Custard: Gently fold the mashed avocado into the chilled custard. Add the zest of two limes and the juice of one lime. Stir well to fully incorporate the flavors. Taste the mixture and, if needed, add a little extra sugar to balance the tartness of the lime, keeping in mind the sweetness will mellow slightly once frozen.
- Churn the Ice Cream: Pour the custard-avocado mixture into the bowl of your ice cream maker. Follow your machine’s manufacturer instructions to churn the mixture until it reaches a soft, creamy consistency. This process usually takes around 20 minutes, depending on your ice cream maker.
- Freeze to Set: Transfer the churned ice cream into an airtight container. Smooth the top with a spatula, cover, and freeze for at least 2–4 hours to firm up before serving. This ensures a perfect scoopable texture.
- Serve and Garnish: Scoop the ice cream into bowls or cones. Garnish with extra lime zest, thin lime slices, or a sprig of fresh mint for a bright and appealing presentation. Enjoy immediately for a creamy, refreshing dessert, or store in the freezer for later indulgence.
Notes
- Use ripe avocados for the creamiest texture; underripe fruit can result in a grainy ice cream.
- Always temper the egg yolks to avoid scrambling and ensure a smooth custard.
- Taste the custard before churning; the sweetness can be adjusted to your preference as freezing dulls sugar slightly.
- Lime zest adds a fresh, aromatic flavor—don’t skip it, as it balances the richness of avocado.
- For an ultra-smooth texture, strain the custard through a fine-mesh sieve before adding the avocado.
- This recipe works well with a standard home ice cream maker; if you don’t have one, try freezing in a container and stirring every 30 minutes to prevent ice crystals.
- Garnishes like fresh mint, toasted coconut, or lime slices elevate both flavor and presentation.
Chef’s Secrets: Creating Perfect Creaminess
The key to achieving silky, creamy ice cream lies in careful custard preparation and chilling.
Always temper your egg yolks slowly with the hot cream to avoid curdling, and never rush the cooling process—letting the custard chill thoroughly enhances the texture and flavor.
When mixing in the avocado, ensure it’s fully smooth, and fold gently to maintain a luscious consistency.
A small pinch of salt also enhances the natural flavors, creating a richer and more balanced taste profile.
Serving Suggestions: Delicious Ways To Enjoy
This Avocado Lime Ice Cream is wonderfully versatile.
Serve it in elegant bowls with thin lime slices or fresh mint for a refreshing summer dessert.
It pairs beautifully with tropical fruit like mango, pineapple, or passion fruit, as well as light pastries like shortbread cookies.
For a playful twist, try drizzling a little honey, chocolate sauce, or coconut flakes over each scoop.
Its creamy richness and tangy lime flavor make it a perfect complement to a sunny brunch or a light, post-dinner treat.
Storage Tips: Keep Ice Cream Perfect
Store the ice cream in an airtight container to prevent freezer burn and preserve its smooth texture.
Press a piece of parchment paper directly on the surface before sealing to minimize ice crystal formation.
The ice cream will maintain its ideal consistency for up to two weeks in the freezer.
When ready to serve, remove it from the freezer about 5–10 minutes in advance to make scooping easier, and always use a warm spoon or ice cream scoop for clean, perfectly shaped portions.
Frequently Asked Questions
1. Can I make this ice cream without eggs?
Yes! You can create an egg-free version by blending the cream, sugar, avocado, and lime into a smooth mixture, then chilling and freezing while stirring every 30 minutes until firm.
The texture will be slightly less custardy but still creamy and delicious.
2. What type of avocado is best?
Hass avocados are ideal due to their rich, buttery texture and natural creaminess.
Avoid underripe avocados, which can be fibrous and affect the smoothness of the ice cream.
3. Can I make this recipe in advance?
Absolutely. The ice cream can be prepared and frozen ahead of time.
Churned ice cream should be stored in an airtight container and will keep well for up to two weeks without losing flavor or texture.
4. How do I prevent ice crystals from forming?
Ensuring the custard is fully chilled before churning and covering the ice cream with parchment paper before sealing helps reduce ice crystal formation.
Additionally, using an ice cream maker and proper freezing techniques keeps the texture smooth.
5. Can I adjust the sweetness or lime flavor?
Yes, taste the custard before churning and adjust sugar levels to your preference.
Lime juice and zest can also be increased for a more tangy flavor, keeping in mind that freezing will slightly mellow the tartness.
