timer icon
10 • minutes
food icon
4 • serves
difficulty icon

No Churn Avocado Ice Cream

5/5 (2)


  • tick4 avocados, scooped (we love NZ Avocado)
  • tick2 cans Chantal Organics Coconut Cream, refrigerated
  • tick¼ cup lemon juice
  • tick⅓ cup maple syrup, or to taste
  • tick1 tsp salt
  • tick½ cup shelled pistachios, roughly chopped (we love Alison’s Pantry)
  • tickEquipment: A metal loaf tin, chilled in the freezer beforehand


  • Step 1.

    Blend the avocado pulp until smooth.

  • Step 2.

    Add the solid coconut cream (it will divide in the fridge, simply discard the liquid or use in another recipe) and blend until smooth.

  • Step 3.

    Add the bananas, lemon juice, maple syrup and salt and blend until smooth and creamy. Check the sweetness, if you prefer a sweeter ice cream then simply add more maple syrup.

  • Step 4.

    Pour into the chilled tin and top with chopped pistachios.

  • Step 5.

    Freeze for 4 hours, or until set. If it freezes solid then simply let it thaw for 10 mins before serving. Scoop into bowls or waffle cones and enjoy.

Chantal Organics Products used

Coconut Cream

Other recipes you may like

Chocolate & Beetroot Mini Cakes
Beetroot and chocolate is a killer combo! The beets not only add a moist, dense texture to the cakes, they also give the cakes a nutritious earthy flavour and feel. Dress with cute pink cream cheese icing for your next tea party!
Cheats Salty Sweet Peanut Butter Frozen Yoghurt
Making ice cream has never been easier. Our cheats salty sweet peanut butter frozen yoghurt takes only 5 minutes to prepare and is ready to eat after 2 hours in the freezer. It’s sure to be a new summer favourite!

5/5 (2)

What do you think about this recipe?

Stay in the Know

Join our newsletter for the latest in delicious recipes and sustainable living inspiration

Sign Up for Recipes

Join our newsletter for the latest in delicious recipes and sustainable living inspiration