- Prep10 min
- Freezer friendlyyes
Avocado berry ice cream with no ice cream machine and no churning. Blend five ingredients, pour into a loaf tin and let the freezer do the rest. That’s about 10 minutes of effort, most of it halving two avocados.
Frozen berries mean no washing and no chopping. It’s dairy-free and low carb, and it sits in the freezer ready for the night you want something sweet and can’t face a recipe.
Can I manage this today?
- Spoon rating: 🥄🥄 Low-Spoon
- Hands-on time: about 10 minutes (plus 3–4 hours hands-off in the freezer, then 10 minutes standing before serving)
- Main effort: halving and scooping two avocados
- Chopping: none. Halving the avocados is the only knife work
- Standing and attention: a couple of minutes at the bench while the blender does the work
- Washing up: one blender jug and one loaf tin
There’s one way to make this one: blend, pour, freeze.
Kerry’s notes
Cut the avocados, blitz everything, pour, freeze. That’s the whole method, and I like it that way. Take it out 10 minutes before you want it so it cuts without a fight, and put leftovers back in an airtight container.
Want the nutrition detail? Leigh will explain it at length, so I’ve sent you to her: How macros fuel our body. I’ll be over here with the spoon.
This one’s Ninja Approved. Marty was busted sneaking it out of the loaf tin with a spoon before it had properly set.
What’s that ingredient?
Monkfruit sweetener (Lakanto Classic). A white sugar replacement made from erythritol with a little monk fruit extract. It sweetens the ice cream without sugar, and 10 mL is all this recipe needs. Find it at Low Carb Emporium. Keep it in the pantry with the lid on.
Coconut cream. The thick, rich cousin of coconut milk, usually sold in tins. It gives the ice cream its richness. Look in the tinned coconut section at the supermarket and keep unopened tins in the pantry. There’s no like-for-like swap here.
Celtic sea salt. A grey, slightly damp sea salt. A pinch lifts the flavour. Here’s the Celtic sea salt we used.
Why this recipe works
- The avocado gives it a creamy texture without any dairy.
- Coconut cream adds richness, so there’s no custard to cook and nothing to stir on the stove.
- Frozen berries add colour and fruitiness straight from the bag.
- It suits low carb and keto ways of eating (here’s the difference between the two).
- The freezer time is all hands-off, so you can blend on a better day and eat it on a worse one.
Ingredients at a glance
- Avocado: makes it creamy.
- Coconut cream: adds richness.
- Monkfruit sweetener: sweetens without sugar.
- Frozen mixed berries: add colour and flavour.
- Celtic sea salt: lifts the flavour.
No Spoon Swaps
- Frozen berries: no washing, no chopping and nothing going soft in the fridge. See Convenience ingredients are accessibility tools.
- Lidded freezer container instead of a lined loaf tin: skips the baking paper and cling wrap, but you scoop it instead of cutting slices.
- Frozen or pre-mashed avocado instead of halving fresh ones: no knife work, but the texture may differ.
Substitutions and allergens
- Sweetener: start with 10 mL and taste before adding more.
- Berries: use whatever frozen mixed berries you have.
- Coconut cream: no like-for-like swap. If coconut isn’t for you, skip this one.
Allergen notes
- Coconut: the coconut cream is a main ingredient.
- Dairy: the ice cream itself has no dairy. Check what you serve it with.
- Tree nuts: none in the ingredient list. Check the labels on your cream, sweetener and berries, because we haven’t checked every brand.
Equipment and easier alternatives
- Blender: the original was made in a Ninja Nutri Bullet.
- Loaf tin, baking paper and cling wrap: the tin is lined so it comes out easily, and the cling wrap seals the top.
Storage, freezing and reheating
- Fridge: not for this one. It lives in the freezer.
- Freezer: yes, in an airtight container, for up to 3 months.
- Reheating: nothing to reheat. Take it out 10 minutes before serving so it softens enough to cut. More in Freezer Friendly recipes.
Serving ideas
- With cream and a little topping, if you like.
- More avocado dessert: Avocado White Chocolate Brownie.
Frequently asked questions
Do I need an ice cream machine to make avocado berry ice cream?
No. Blend, pour into a loaf tin and freeze.
How long does it need in the freezer?
3–4 hours.
Why take it out 10 minutes early?
It softens a little, so it’s easier to cut.
Can I freeze leftovers?
Yes. Put them back in the freezer in an airtight container.
Is it dairy-free?
The ice cream has no dairy ingredients. Check what you serve it with.
Avocado Berry Ice Cream
Equipment
- Loaf Tin
- Freezer
Ingredients
- 2 Avocado
- 400 ml Coconut Cream
- ½ Tbsp. Classic Monkfruit Sweetener (White Sugar Replacement)
- 50 g Mixed Frozen Berries
- Pinch Celtic Sea Salt
Instructions
- Line a loaf tin with baking paper.
- Cut the avocados in half and remove the pip., scoop the flesh out and place into a blender.
- Add the coconut cream, berries and your Sweetener, blitz until nice and smooth.
- Pour mixture into the loaf tin, cover with cling wrap, making sure it is well sealed.
- Freeze for 3-4 hours.
- Remove from freezer 10 mins before you want to serve it, so it defrosts a little, so it is easier to cut.
- Serve with cream and a little topping if you like.
- Return the leftovers to the freezer in an airtight container.
Nutrition
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A final spoon-saving note
Make a loaf, freeze it, and next time the spoon drawer is empty there’s something sweet waiting. Give it a go and tag us @nospoonstocook. I want to see what you put on top.
