• 3 ripe avocados – halved, pitted, and peeled
  • 2 lemons, juiced
  • 2 limes, juiced
  • 1 lemon, zested
  • 1 lime, zested
  • 1 (14 ounce) can unsweetened coconut milk
  • 1 cup agave nectar, or more to taste
  • ¼ cup corn syrup (Optional)


  1. Blend avocados, lemon juice, lime juice, lemon zest, and lime zest together in a food processor until smooth; add coconut milk, agave nectar, and corn syrup and blend until smooth. Cover bowl of food processor and refrigerate for at least 1 hour.

  2. Pour avocado mixture into ice cream maker and process according to manufacturer’s instructions.


Corn syrup helps the finished product emulsify better, but for those conscious of sweetener intake, it can be left out.

Because freezing dampens flavors, make sure the puree is slightly sweeter than you’d like the finished product to be.

Serve from ice cream canister for soft-serve consistency, or pack into a freezer-safe container, cover the surface with parchment or waxed paper, and freeze for at least 4 hours.