Green, Green Ice Cream

I often serve this ice cream to dinner guests. The rule is this: If you don't want the sceptics to taste it, call it Avocado ice cream...if you want to make sure it vanishes in a split second, call the ice cream something like Green is good-Ice cream and don't mention the avocado. There is no way you can detect the avocados, especially if you don't know about their existence. Do you have any idea how satisfying it is to treat yourself to a healthy, delicious ice cream without any additives, colourants, transfats or other rubbish? This ice cream is packed with mono-unsaturated fats, protein and will lower your bad cholesterol. many ice creams would do that for you? I usually have to make a double recipe since the mixture is so good it is hard to resist the temptation when pouring into a container for freezing. These also make excellent ice lollies. This ice cream is nut free, lactose free, gluten free, egg free, vegan and delicious. Beat that!

You will not need an ice cream maker to make this ice cream although you will need a food processor or a blender.

This ice cream is so delicious it hardly makes it to the freezer!

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Nut free
  • Vegan

Green, Green Ice Cream

Makes 500 millilitres (17 fluid oz)


  • 4 large bananas, very ripe
  • 2 avocados, very ripe
  • 100 millilitres (3½ fluid oz) agave nectar
  • 1 teaspoon vanilla extract (optional)


  1. Chop the 4 bananas coarsely.
  2. Cut the 2 avocados in half lengthwise. Gently twist the two halves in opposite direction if you find the flesh clinging to the pit. Remove the pit, either with a spoon or by spearing with the tip of a knife. Place the halves face down, then peel and chop coarsely.
  3. Transfer the bananas and avocados into a food processor or blender. Blend for 30 seconds or until smooth.
  4. Add the 100 millilitres agave nectar and 1 teaspoon vanilla extract and blend for 5 seconds. You might need to scrape the insides of the bowl. Continue blending for 10 seconds.
  5. If you have an ice cream maker: Transfer to an ice cream maker and freeze-churn for about 30 minutes, until it has the consistency of soft-scoop ice cream.
  6. If you do not have an ice cream maker, pour the ice cream mixture into a polythene freezer box and freeze for about 2 hours. Whisk thoroughly to break up the ice crystals (or use a food processor or blender). Re-freeze and repeat the process after 2-3 hours until it becomes difficult to stir the ice cream. Return the ice cream to the freezer box and freeze until needed. 


  • Transfer the ice cream to the fridge 1 hour before serving.
  • You can use honey or maple syrup instead of the agave nectar.
  • You can find vanilla powder (organic) in most health food stores. You can also use organic vanilla extract.