Vegan Coco-Avocado Ice Cream

Avocado lends to the creaminess in this recipe, making for a strikingly rich dessert.

Serves: 8Hands-on: 10 minutesTotal: 8 hours 15 minutesDifficulty: Easy

Serves: 8


  • 4 ripe bananas
  • 1 cup extra-virgin coconut oil
  • 2 ripe avocados, peeled and pitted
  • ¾ cup unrefined sugar
  • ⅛ tsp. salt
  • 1 Tbsp. vanilla extract


  • Place bananas and coconut oil in a food processor or blender and blend well.
  • Add remaining ingredients and blend well. Refrigerate 4 hours to overnight.
  • Add to ice cream maker and follow manufacturer’s instructions for freezing.