Helado de Aguacate (Mexican Avocado Ice Cream)

Name: Helado de Aguacate (Mexican Avocado Ice Cream)
Total time: 20 min
Cuisine: Mexican
Ingredients: 3 ripe avocados; 300ml double cream, chilled; 200g condensed milk; 3 tbsp lime juice; 1 lime, zest; 1 tsp vanilla extract; 0.25 tsp salt

Silky, pale green no churn ice cream with ripe avocado and lime, creamy and surprisingly mild.

Time20 mins plus freezing
LevelEasy
Costabout £0.55 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

8 servings

Ingredients

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3ripe avocados
300 mldouble creamchilled
200 gcondensed milk
3 tbsplime juice
1limezest
1 tspvanilla extract
¼ tspsalt

Method

1
Halve the avocados, remove the stones and scoop the flesh into a food processor. It should weigh about 400 g.
2
Add the condensed milk, lime juice, lime zest, vanilla and salt. Blend until completely smooth, scraping down the sides.
3
In a large bowl, whip the cold cream to soft peaks, about 3 minutes.
3 min
4
Fold the avocado mixture into the cream in 3 batches with a spatula, keeping it light.
5
Spoon into a freezer tub, press baking paper onto the surface and freeze for at least 6 hours.
360 min
6
Leave at room temperature for 10 minutes before scooping.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.