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Avocado ice-cream with coconut-cacao crunch

Don't knock it 'til you try it. The creaminess of avocado flesh works beautifully in ice-cream.

By Emma Knowles
  • 15 mins preparation
  • 12 mins cooking (plus cooling)
  • Serves 6 - 8
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Avocado ice-cream? Don't knock it 'til you've tried it. Avocado is technically a fruit after all, and here it's combined with coconut cream and a hint of lime for a beautifully refreshing ice-cream.


  • 220 gm rice malt syrup
  • 400 ml coconut cream
  • 2 avocados, coarsely chopped
  • Juice of 1 lime
Coconut-cacao crunch
  • 60 gm hazelnuts, coarsely chopped
  • 40 gm coconut flakes
  • 30 gm rice malt syrup
  • 20 gm cacao nibs
  • 1 tbsp melted coconut oil
  • 1 tsp raw cacao powder


  • 1
    Stir rice malt syrup and coconut cream in a saucepan over medium heat until combined, then remove from heat and cool. Process in a blender with avocado and lime juice until smooth, then churn in an ice-cream machine. Cover and freeze until required.
  • 2
    For coconut-cacao crunch, preheat oven to 180°C. Stir ingredients and a pinch of sea salt in a bowl to combine, spread on a baking tray lined with baking paper and bake, stirring occasionally, until toasted and golden brown (10-12 minutes). Cool completely and store in an airtight container for up to a week.
  • 3
    Serve avocado ice-cream scattered with coconut-cacao crunch.