This dairy free banana avocado ice cream hits all the right notes with it's creamy texture, bright mint undertones, and decadent chocolate chunks. This 6-ingredient ice cream is light and healthy while still satisfying your sweet tooth!

Scoops of avocado ice cream in a bowl with a mint sprig on the side.

Why You'll Love This Recipe

Rich and creamy. Let's be honest, when you have a craving for ice cream, extra creamy and decadent is the only way to go!
Easy peasy. With only six ingredients, this recipe wins for simplicity! And it's a great way to use up those overripe bananas on your counter.
Guilt free indulgence. Thanks to a base of banana, avocado and coconut milk, you can achieve that perfect creamy texture without the added fat of using cream.
Vegan, dairy free and gluten free. Without using heavy cream or whole milk as your base, this recipe checks all these boxes!
Family friendly. What kid doesn't love ice cream? You can feel good serving it to your family knowing that the ingredients are made from actual fruit!
No ice cream maker required. You heard us right! Just a trusty food processor or blender will do the trick to blend up the ice cream base to a creamy texture. Pop it in the freezer for a few hours and you're good to go!

If you're an ice cream fanatic like we are, you'll absolutely love this paleo red velvet brownie ice cream that's to die for!

Ingredients to make banana avocado ice cream.

Ingredient Notes and Substitutions

banana-Banana is crucial in this banana avocado ice cream recipe because it acts as a thickener. It just wouldn't be the same if you left it out or subbed it for something else. Look for ripe bananas to make it extra sweet!
avocado-The avocado in this recipe helps keep the creamy texture while cutting through some of the strong banana flavor. You don't hardly taste the avocado but if you'd like to leave it out, just sub the same amount for more banana.
coconut milk-For this recipe, you'll want to use the coconut beverage in the carton, not canned coconut milk. It's preferable if you can buy the unsweetened kind, so that you can control the sweetness level yourself. Any non dairy milk alternative will work well as a substitute.
fresh mint leaves-Adding fresh mint to this recipe helps round out the flavors so that the banana and avocado aren't overwhelming. If you don't have access to fresh mint, you can add a half teaspoon of mint extract.
honey-We love using honey as a natural way to sweeten up this ice cream. You can also substitute with agave, maple syrup or by adding 1 or 2 pitted dates.
dairy free chocolate chips-By using dairy free semi sweet or dark chocolate chips, it keeps this recipe dairy free and vegan! We personally love the Enjoy Life brand of chocolate chips.

How to Make Banana Avocado Ice Cream

Sliced banana on a cookie sheet with parchment paper ready to be frozen.

Slice your bananas and place in a single layer on a cookie sheet lined with parchment paper. Freeze for 1-2 hours.

Ingredients to make banana avocado nice cream in a food processor.

Place all ingredients except for the chocolate chips in the blender and blend until smooth. Add more coconut milk 1 tablespoon at a time if needed to get it to fully blend.

Spoonful of banana avocado ice cream after blending.

Blend until smooth. It should have a thick, frozen yogurt-like consistency.

Banana avocado ice cream with chocolate chunks on top in a loaf pan.

Stir in chocolate chips and transfer to a loaf pan lined with parchment paper. Freeze 1-2 hours or until it reaches your desired consistency.

Expert Tips

Start with bananas that are good and ripe. The kind that would make for great banana bread are ideal for optimum banana flavor and sweetness.
A food process works better than a blender in this case since it tends to need less liquid to fully blend. The less liquid the better for a thick and creamy texture.
If you don't have time to freeze the mix after blending, we recommend freezing your avocado when you freeze your banana slices. That way your mix is super cold and thick by the time you finish blending it. It will still be a thick frozen yogurty texture.

FAQ

How do I store nice cream?

We recommend using a freezer safe dish with a tight sealing lid to store your nice cream. It will keep for up to 3 months in the freezer but will be extremely hard. Before serving, let it thaw for 20-30 minutes at room temp so you can scoop it out.

How do I keep the top of my avocado ice cream from turning brown?

Just like guacamole, oxidation causes avocado to turn brown. The solution is to lay some plastic wrap over the surface of your ice cream mixture, pressing down to squeeze out any air.

Can I use other milks beside coconut milk?

Yes! Any dairy free milk alternative would work great in this recipe. We prefer hemp milk for it's mild flavor but you could also use, almond, soy or macadamia nut milk even. Just look for the unsweetened version.

Can I use an ice cream maker?

Absolutely! An ice cream maker is ideal but this recipe is designed to be simple and not require any fancy equipment. This way you don't have to worry about freezing the container ahead of time too.

More Delicious Dairy Free Dessert Recipes to Try

Banana Avocado Ice Cream

Author: Katie Clack
Total Time: 10 minutes
Yield: 2 cups 1x

Print Recipe

Description

This dairy free banana avocado ice cream hits all the right notes with it's creamy texture, bright mint undertones, and decadent chocolate chunks. Using avocado in this nice cream keeps it light and healthy while still satisfying your sweet tooth!

Ingredients

Scale

2 ½ cups sliced ripe banana
1 cup of fresh avocado
⅓ unsweetened coconut milk
2 tbsp honey
20 fresh mint leaves
⅓ cup dairy free chocolate chips

Instructions

Prep a baking sheet with parchment paper. Slice your ripe bananas and freeze until hard, about 1-2 hours.
In a food processor, combine your frozen banana slices, avocado, unsweetened coconut milk, honey and mint leaves. Blend until completely smooth. If it's not blending well, you may need to add more coconut milk 1 tablespoon at a time until it's smooth. Stir in chocolate chips by hand.
Prep a loaf plan or glass dish with parchment paper as a liner. Spread the banana avocado ice cream mixture into the loaf pan. Freeze an additional 2 hours, until it reaches the ice cream consistency you desire. If you freeze overnight, you will need to let it soften at room temperature for 20-30 minutes so you can scoop it easily.

Notes

You can eat right away once it's blended if you like the softer, frozen yogurt-like texture. Or freeze until it reaches the consistency you desire.
You can swap out coconut milk for any other dairy free milk alternative you enjoy such as soy, almond, or hemp milk. Just make sure they are unsweetened, otherwise you may need to leave out the honey so it's not too sweet.
You can substitute the fresh mint leaves for ½ to 1 teaspoon of mint extract. Start with ½ teaspoon and taste before adding more.

Prep Time: 10 min (+4 hours freeze time)