Avocado ice cream is one of the best ways to eat avocado, in my opinion. I recommend making this with an ice cream maker for the ultimate smoothness, and I use a special secret ingredient in this recipe that makes the ice cream super smooth.
This recipe makes one pint of ice cream and it’s easy to double or even triple. It mostly depends on how much volume your ice cream maker can handle. I use a Kitchen Aid ice cream maker attachment, but any ice cream maker will work. If you don’t have an ice cream maker, you can place the ice cream mixture in a bowl, add it to the freezer, and take it out every half hour or so for a few hours, and blend it with a spoon. The results are better with an ice cream maker, but this will help prevent ice crystal formation. Another factor in preventing crystal formation is to use coconut milk that is smooth and not lumpy.
This ice cream also goes well with my almond cocoa bites recipe, salted pistachios, or add chocolate chips to it. The last photo shows a scoop with some almond cocoa bites on top, and you also can blend the bites into the into ice cream while making it in the ice cream maker.