Raspberry and Avocado Ice Cream

6 votes

This raspberry and avocado ice cream by Irina from Nourishing Works is an easy, delicious and healthy way to use up avocados, should you be in the fortunate position to have too many (or have some over-ripe ones). It's dairy free and you can use maple syrup to make it vegan.

Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.


  • 600g frozen raspberries (or berries of your choice)
  • 2 avocados, halved with flesh scooped out
  • 2 tablespoons lemon juice
  • 1/2 teaspoon finely grated lemon zest
  • 1-2 teaspoons vanilla essence
  • 1-2 tablespoons honey or maple syrup


  1. Place all the ingredients in a blender and whiz at high speed
  2. When it is smooth and well mixed, pour into bowls to eat immediately or pour into a freezable container and pop in the freezer until you are ready to eat it
Print This Recipe

You might also like...