This delicious vegan, raw and gluten-free Avocado Ice Cream doesn’t even need an ice cream machine to make!

Author: Elephantastic Vegan Serves: 4


11⁄2 avocados 1 teaspoon lemon juice
1 can (14 oz / 400ml) full-fat coconut milk                                                                                     1⁄3 cup / 100g Organic Rice Syrup


  1. Place the can of coconut milk in the fridge over night.
  2. Cut the avocados in half, take out the pit and spoon out the avocado flesh.
  3. Put the avocado flesh in a food processor together with the lemon juice and blend until it’s a perfectly smooth avocado cream.
  4. Open the coconut milk can upside down.
  5. Save the coconut water for a different recipe or for a smoothie.
  6. Spoon out the coconut cream and whip it in a bowl with an electrical hand mixer until it’s a nice, softcoconut whipped cream.
  7. Mix in the Avocado Cream and the Rice Syrup and mix again until
  8. Put the Ice Cream in a freezer safe dish.
  9. Place it in the freezer for at least 4 hours.
  10. If it is too hard to spoon out after 4 hours, let it sit at room temperature for a minute or two. Enjoy! Recipe by Elephantastic Vegan at