This recipe creates a rich, ultra-creamy vegan ice cream with a subtle avocado flavor, coconut richness, and buttery graham cracker crunch. The avocado acts as a natural emulsifier, giving the ice cream a smooth texture without eggs or dairy.

Yield

• About 1 liter (1 quart)
• 8–10 servings

Preparation Time

• Active time: 30 minutes
• Chilling time: 4 hours
• Freezing time: 4–6 hours

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Ingredients

For the Graham Cracker Crumble

• 180 g vegan graham crackers (about 1½ cups crushed)
• 30 g coconut oil, melted (2 tablespoons)
• 12 g brown sugar (1 tablespoon)
• ¼ teaspoon cinnamon (optional)
• Pinch of salt

For the Avocado Ice Cream Base

• 2 large ripe avocados (about 300 g flesh)
• 400 ml full-fat coconut milk
• 240 ml coconut cream (or thick cream from the top of a chilled coconut milk can)
• 120 ml pure maple syrup
• 50 g organic cane sugar
• 1 tablespoon fresh lime juice
• 2 teaspoons vanilla extract
• ¼ teaspoon fine sea salt

Optional Flavor Enhancers

• ½ teaspoon lime zest
• 1 tablespoon avocado oil (improves creaminess)
• 1 tablespoon vodka (helps keep the ice cream softer)

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Step 1: Prepare the Graham Cracker Crumble

Crush the Crackers

Place graham crackers in a zip-top bag and crush them with a rolling pin.

Aim for:

• 70% small crumbs
• 30% pea-sized chunks

The mixture should not become powder.

Season the Crumble

In a bowl combine:

• Crushed graham crackers
• Melted coconut oil
• Brown sugar
• Cinnamon
• Salt

Mix thoroughly until every crumb is lightly coated.

Bake

1. Preheat oven to 175°C (350°F).
2. Spread mixture evenly on a baking tray lined with parchment paper.
3. Bake for 8–10 minutes.

The crumble should become fragrant and lightly golden.

Cool Completely

Allow the crumble to cool for at least 20 minutes.

Once cool, refrigerate until needed.

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Step 2: Make the Ice Cream Base

Prepare the Avocados

1. Cut avocados in half.
2. Remove pits.
3. Scoop flesh into a blender.

Only use perfectly ripe avocados.

Signs of ripeness:

• Slightly soft when pressed
• No brown strings inside
• Deep green flesh

Blend

Add to the blender:

• Avocado flesh
• Coconut milk
• Coconut cream
• Maple syrup
• Sugar
• Lime juice
• Vanilla extract
• Salt

Blend on high speed for 1–2 minutes.

The mixture should be completely smooth with no visible avocado pieces.

Strain (Optional)

For restaurant-quality texture:

Pass the mixture through a fine-mesh sieve.

This removes tiny fibers from the avocado.

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Step 3: Chill the Base

Transfer mixture to a bowl.

Cover and refrigerate for at least 4 hours.

Ideal temperature:

• 4°C (40°F) or colder

A well-chilled base churns faster and produces smaller ice crystals.

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Step 4: Churn the Ice Cream

Using an Ice Cream Machine

1. Pour chilled base into the machine.
2. Churn according to manufacturer instructions.

Usually:

• 20–30 minutes

The ice cream should resemble soft-serve.

Add the Crumble

During the final 2–3 minutes:

Add:

• ¾ of the graham crumble

Reserve:

• ¼ for layering

The machine will distribute the crumbs evenly.

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Step 5: Layer and Freeze

Transfer one-third of the ice cream into a freezer-safe container.

Sprinkle some reserved crumble.

Add another layer of ice cream.

Repeat until all ice cream is used.

Finish with a final sprinkle of crumble on top.

Cover tightly.

Freeze for:

• Minimum 4 hours
• Preferably overnight

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No-Churn Version

If you do not have an ice cream machine:

1. Pour chilled mixture into a shallow metal pan.
2. Freeze for 45 minutes.
3. Stir vigorously with a whisk.
4. Return to freezer.

Repeat every 30–45 minutes for about 3–4 hours.

When mixture becomes thick:

Fold in graham crumble.

Freeze until firm.

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Serving

Remove from freezer 10 minutes before serving.

Use a warm ice cream scoop for perfect portions.

Serve with:

• Extra graham crumble
• Toasted coconut flakes
• Lime zest
• Fresh strawberries
• Vegan caramel sauce

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Chef’s Tips

Prevent Browning

The lime juice helps keep the avocado bright green and fresh-tasting.

Extra Creaminess

Replace 60 ml of coconut milk with:

• Cashew cream
  or
• Oat cream

Stronger Graham Flavor

Mix 1 teaspoon molasses into the crumble before baking.

Texture Improvement

A small amount (1 tablespoon) of vodka reduces hardness and improves scoopability without affecting flavor.

Storage

Store in an airtight container in the freezer for up to 2 weeks.