National Ice Cream Month, recipes
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No-Churn, 4-Ingredient Ice Cream Recipe

If you hear the words “superfood dessert” and squirm, I’ve got the fix. This four-ingredient, four-step, no-churn avocado ice cream is it. Not only is it luscious, creamy, and delicious, but it’s also healthy(ish) and packs all the benefits of the avocado! At my recent pop-up, I served this it with semolina-coconut cake and jaggery-rose-cardamom syrup…and it got rave reviews!

Prajakta Bhounsule is a San Francisco-based Indian chef. With her pop-ups, she showcases unexpected dishes from all over India, especially those that are not represented in American restaurants. 

Dine With Prajakta

No-Churn Avocado Ice Cream


  • 1 avocado, pitted and peeled
  • 1/3 cup sweetened condensed milk
  • 1/2 cup heavy whipping cream OR full-fat coconut cream (for vegan)
  • Lemon juice
  • Vanilla extract (optional)
  • Chocolate chips, pistachios, almonds, berries (optional mix-ins)


  1. Using a stand or hand mixer with the whisk attachment, beat the heavy cream or coconut cream until soft peaks form.
  2. In a blender, blend avocado, lemon juice, and the sweetened condensed milk into a smooth puree.
  3. Fold the avocado mixture into the whipped cream. If adding optional mix-ins, fold them in at this stage.
  4. Pour into a freezer-friendly container, cover with cling wrap, and freeze for at least 4 hours before serving.

Dine With Prajakta

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