Tropical No Dairy Avocado Ice Cream Recipe

by Pamela

Post image for Tropical No Dairy Avocado Ice Cream Recipe

Although the days are getting a bit shorter these days it is still summer.  Well, it’s summer in the rest of the country (apparently a hot one from what I hear), but here in Los Angeles….not so much.  Yes, I’m gonna bitch a little.  I know, we have great weather (compared to most everyone else) in the winter, but I would really appreciate some daily temperatures, in July and August, that are warmer than our winter temperatures are.  I am mostly complaining because even though I planted more tomato plants than ever before, I am getting far less than ever.  Our days have been mostly overcast and it hasn’t gotten hot enough for my little maters.  I am definitely savoring the one’s that I am getting though.

So in hopes of seeing some warmer temperatures I went a little nuts making ice cream.  You might recall that I did a post last week for Chocolate Covered Cherry Vegan Ice Cream.  Well, I made this avocado ice cream the very next day.  Obsess much?  I like to think of it more as an offering to Mother Nature summoning her to get her act together and give us some warmer temperatures.

I was still doing my clean detox so this is also a vegan ice cream and would be considered a clean detox recipe.  But I promise you,  just like before, that you will be the only one who knows everyone is eating a healthy ice cream.  You’ll also be the only person who knows that the reason why it’s green is because it’s made from avocado’s.  Seriously, it’s avocado ice cream but you can’t taste them.  It’s a tropical flavor bomb due to  the coconut and pineapple that’s in there.  Think of it as a green piña colada minus a straw.

Even though this ice cream (I know, technically it’s not ice cream but let’s just go with it) doesn’t have the usual milk, eggs and cream it still has a creamy texture thanks to the avocados and coconut milk, but especially from the avocados.  This stuff will still freeze solid, so you’ll need to do a bit of defrosting before serving if you don’t serve it directly from your ice cream maker.

I wanted to add another flavor dimension and some texture to it so I went with chocolate shards, but you could just as easily add some salted nuts.  (Since I was doing the detox, I was limited on the nuts I could use and I didn’t think that the one’s I could eat would pair up well with the avocado.  But peanuts and macadamia nuts would be fantastic in this.)

If you’ve been reading my site for a bit, you know that I’m a rather big fan of coconut oil.  I’ve used it to make desserts like the chocolate cherry ice cream last week and a matcha panna cotta.  I’ve also used it in savory dishes like snow peas with coconut and seafood curry.  I like cooking with coconut oil because it’s solid at 70 – 80 degrees Farenheit and has a rather high smoke point of roughly 360 degrees Farenheit.  This high smoke point makes coconut oil excellent for frying foods and it won’t break down.

Relationship Advice

August 18th is officially known as Bad Poetry Day (not just August 18th 😉 ).  So, in the spirit of the day take a few minutes and jot down a short poem for your honey.  I’m not suggesting that you don’t try your hardest to make it a great poem but let’s face it, we can’t all be Walt Whitman or Shel Silverstein now can we?

To get you started here’s mine to Craig.

Humpy Bumpy

Diggly Dumpy

I promise you I won’t dress frumpy

Makes 1 Quart


  • 2 Large Avocados (peeled and pitted)
  • 1 15 Ounce Can of Pineapple Tidbits in Juice
  • 1/2 Cup Coconut Milk
  • 3 Tablespoons Fresh Lime Juice
  • 1 Teaspoon Vanilla Bean Paste (or 1/2 of a vanilla bean scraped)
  • 1 Large Pinch of Salt
  • 1/2 Cup Cocoa Powder
  • 1/2 Cup Coconut Oil
  • 1/4 Cup Agave Nectar


Cut avocados into small pieces, roughly the same size as the pineapple tidbits.

Line a half sheet pan with parchment paper.

Spread the avocado pieces onto the parchment paper.

Drain the can of pineapple, but keep the juice.

Spread half of the pineapple onto the sheet with the avocado.

Freeze the avocado and pineapple for 2-4 hours.

Add half of the frozen avocado and pineapple to the bowl of a food processor.  Chop the mixture until it is almost smooth then scrape into a bowl.  Process the second batch to the same consistency.

Add the first processed batch back into the bowl of the food processor.

With the blades running, add in the remaining pineapple, pineapple juice, coconut milk, lime juice, vanilla and salt.  Process until smooth.

Pour the mixture into a bowl, cover and refrigerate until cold (approximately 1 hour).

While the mixture is chilling, make the chocolate shards.

In a small bowl, add the cocoa powder and coconut oil.

Microwave in 30 second intervals until the coconut oil is melted.

Add the agave nectar to the mixture and stir to thoroughly combine all of the ingredients.

Line a half sheet pan with foil.

Pour the chocolate mixture onto the foil and spread it out into an even thickness.

Put the chocolate into the freezer.

Pour the avocado mixture into the bowl of your ice cream maker and process to its instructions.  This mixture will probably thicken up sooner than the listed time to process.

Remove chocolate from freezer.

To make shards, fold up the foil and break into piece sizes that you desire.

Stir the chocolate shards into the avocado ice cream and serve or freeze for a firmer texture.

Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose.
Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.
Welcome to My Man's Belly! Leave me a comment and let me know what you think about the site or if there's a recipe you'd like to see here. Have a great day.


Larry Wapnitsky May 31, 2014 at 7:14 pm

I made this, but realized after the fact that I never added the salt nor vanilla. Further review of the instructions doesn’t say when to add them. Still tastes good, but lacks a little something…

Pamela June 1, 2014 at 6:44 am

Hi Larry, I’ve updated the recipe instructions to include when to add the vanilla and salt (thanks for catching that). The ‘something’ that’s missing is the salt. I know it sounds weird…but just that bit of salt really brings out all the flavors.

Meredith September 1, 2010 at 9:06 am

Oh man this looks delicious! Your pictures are gorgeous! Everything here looks so yummy!
I’ve recently launched my own blog, I’d love for you to check it out and tell me what you think 🙂 Thanks!

Marisa August 26, 2010 at 5:17 am

This is genius! And I love that gorgeous green colour – reminds me of pistachio icecream.

Laura August 23, 2010 at 3:41 pm

This looks great! I’ve been trying to figure out how to use avacados in a different way!

Chef Dennis August 21, 2010 at 7:35 pm

this is an amazing recipe!! I do love coconut, it just baffles me that the avocado replaces the cream….wow….I would love to try this ice cream!!

marla {family fresh cooking} August 21, 2010 at 3:47 pm

I love all this ice cream you have been creating. I prefer non-traditional “high energy” sweets so this is very much my thing! The avocado & coconut oil sounds amazing. I too use the coconut oil a lot around here. So simple that it can be kept at room temp and just scooped out as needed. Keep up the great work with these inventive recipes 🙂 xo

Faith August 20, 2010 at 9:37 am

Avocado Ice cream sound like a good treat for the summer! I just made a cake with avocado. It seems we had the same thing in mind!


Pamela August 21, 2010 at 12:41 pm

It’s really pretty cool how easy it is to use and how versatile it is.

Melissa W. August 19, 2010 at 9:16 am

I’m signed up to the Tropical Traditions Newsletter

Melissa W. August 19, 2010 at 9:15 am

I signed up for your feed via Google Reader

Pamela August 21, 2010 at 12:41 pm

Thanks for signing up Melissa!

Lynn August 19, 2010 at 7:37 am

Your recipe looks like a great jumping off point for my own experiments. Thanks

Anna Johnston August 18, 2010 at 10:21 pm

Mmmmm, Green Avocado Ice Cream…. but seriously, youa green piña colada minus a straw! Great recipe… Cheers Anna

Jennifer August 18, 2010 at 10:00 pm

I just tried vegan coconut ice cream (dark chocolate Coconut Bliss bars, to be exact), and I think I’m a convert. I also heard that movie popcorn is fried in coconut oil, so I’m really excited about the stuff! I subscribed to your feed and signed up for the TT newsletter at this email.

Pamela August 21, 2010 at 12:42 pm

Congratulations Jennifer – check your e-mail!

Andrea @ Fork Fingers Chopsticks August 18, 2010 at 9:03 pm

I love coconut oil and buy it in gallon size containers. I haven’t tried this brand. FYI, I’m already on your feed and I signed up for the newsletter.

Okay so how rich is this? With the fat from the avocado and the coconut oil, I’d think it’s so rich I could eat one of those scoops from the picture. Or, did you eat the whole bowl in one sitting.

Pamela August 21, 2010 at 12:45 pm

I haven’t gone so far as to get the gallon containers….yet. 😉

This ‘ice cream’ seems to have just the right amount of creamy mouthfeel. You don’t feel all sluggish after eating it, like you can after eating some of that super premium ice cream. I was good and only ate half of what you see in that picture (immediately following the photo shoot). I had brain freeze from eating it too fast. LOL

BusyDad August 18, 2010 at 4:13 pm

Look delicious! I’m sure you’ve heard of them, but have you ever tried Vietnamese avocado milkshakes? MMMM. The first time someone showed one to me, I thought they were kidding. So based on that, I know your ice cream tastes amazing. Coconut rulz!

Funny, I was just pondering the idea of getting an ice cream make last night. I think reading this is fate telling me something!

SMITH BITES August 18, 2010 at 3:12 pm

Have never even heard of coconut oil – but I love coconut so I’m thinking I’ll love the oil. I’m definitely a subscriber – you keep me laughing! And have signed up for Tropical’s newsletter as well – WOO!

Pamela August 21, 2010 at 1:04 pm

You definitely need to try coconut oil – it’s great stuff. You do get a bit of a coconut flavor, but it’s not pronounced. I’m glad I get you laughing…it makes my day when I hear that. 🙂

Nive August 18, 2010 at 2:39 pm

wow…drool-worthy icecream…thanks for the giveaway…I’ve signed up for your news feed and am already receiving updates from tropical traditions!!!

Elizabeth August 18, 2010 at 1:13 pm

I still have not braved the avocado ice cream, but this sounds like a good one to start with. I LOVE avocados, but just don’t see them in something sweet..maybe I can change my mind!

Maria @ ScandiFoodie August 18, 2010 at 1:10 pm

I think I’d like this as I really like avocado smoothies! The colour is stunning too!

Ken August 18, 2010 at 10:36 am

I lovee both your ice cream post, but avocado is high on my list of fav. food. I mi st make this to complete my summer.

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