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
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)
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
- Preheat oven to 175°C (350°F).
- Spread mixture evenly on a baking tray lined with parchment paper.
- 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.
Step 2: Make the Ice Cream Base
Prepare the Avocados
- Cut avocados in half.
- Remove pits.
- 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.
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.
Step 4: Churn the Ice Cream
Using an Ice Cream Machine
- Pour chilled base into the machine.
- 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.
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
No-Churn Version
If you do not have an ice cream machine:
- Pour chilled mixture into a shallow metal pan.
- Freeze for 45 minutes.
- Stir vigorously with a whisk.
- Return to freezer.
Repeat every 30–45 minutes for about 3–4 hours.
When mixture becomes thick:
Fold in graham crumble.
Freeze until firm.
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
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.
