Avocado and Raspberry Ice Cream

by Sophie Middleton

September 27, 2016

I’m not actually a massive fan of ice-cream (shock horror!) but my recent obsession with avocados has led me to create something more exciting than just avocado on toast. I think the problem I have with ice-cream is that I instantly think of the amount of sugar and heavy double cream goes into it and often find that popular brands are just TOO sweet for me. I came up with this recipe that incorporates a mix of some of my favourite flavours inspired by middle eastern such as mint and lemon, western such as the honey and fruits and thai flavours like coconut milk to make an ice-cream, (wait for it…) that uses NO double cream or refined white sugar.

It’s very simple to make but you’ve just got to patient whilst it’s in the freezer! An added note after making this would be: add more mint, perhaps blend it into the mix and add more lemon. The combination of the two work so well and you get more of a creamy sorbet than sugary icecream. Topped with fruit and this is divine! It’s great for vegans, if you’re lactose intolerant AND comes in at around 87 calories per scoop. I ate a load when I tried it and then took it home for dinner and shared it with my family. I was so pleased to have no bloated stomach or overly-full feeling and loved the tanginess this dessert brings. I think this is my new favourite recipe of the summer!

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Download your printable recipe for this here!

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Quick Look
Servings - 12
87 - Calories
Time : 4h

You will need:

  • 2 soft avocados
  • ½ cup raspberries
  • 4 tblspns of coconut milk (cream)
  • 100ml lemon juice
  • 3 tbpsns of honey fresh mint (optional)
  1. Add the first avocado, raspberry and lemon juice to a blender and mix for 2 minutes.
  2. Add four tablespoons of the coconut cream (the part that has thickened above the water at the bottom) to the blender and blitz for 3 minutes. Add a bit of coconut, or almond milk if the blender needs some liquid.
  3. Add the honey and the last avocado to the mix and blitz for another minute.
  4. Place the ice cream mix into a Tupperware box or ovenproof dish and cover the top layer with cling-film. If you like mint, cover the ice cream with mint before covering with cling-film and leave to freeze for three hours.
  5. Scoop out and serve with crushed pistachios or almonds or more fruit for a cooling summer vegan treat!

Sophie Middleton


Sophie Middleton

Sophie Middleton is the Founding Editor-In-Chief of Digital Hotel and Restaurant Magazine The Fabulous Foodie. Sophie develops and creates recipe-based content for the RYE Kitchen where you can find lots of fun, easy, healthy RYEcipes to choose from. She loves authentic cooking based on good quality ingredients, flavour and taste.
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