Ninja Creami avocado ice cream is one of those recipes that sounds like a stretch until you taste it. Avocado's natural fat content is exactly what makes it work: it freezes into a dense, creamy base that the Ninja Creami spins into something genuinely smooth, not icy.
If you've had avocado with condensed milk and ice, this is that same Filipino idea in frozen form. Avocado as a sweet dessert isn't unusual in Filipino cooking — it shows up in halo-halo, paired with condensed milk, blended into cold drinks. This recipe takes that combination and runs it through the Ninja Creami.
Four ingredients. Blend, freeze, spin.
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Why You'll Love This
- Incredibly Creamy: Enjoy a smooth, rich texture with the natural goodness of avocados.
- Quick & Easy: Simple to make using the Ninja Creami, perfect for busy days.
- Healthy Choice: A healthier alternative to store-bought, free from artificial ingredients.
- Subtle Sweetness: Delight your taste buds with its subtle sweetness and smooth texture.
- Impress Everyone: Sure to impress family and friends with its unique and delicious flavor.
Ingredients
Here’s what you’ll need:
- Ripe avocados (about 2 whole, for 1 cup mashed) — ripe means the skin is dark and the avocado yields gently when you press it. The stem should pop out cleanly. When you cut it open, the flesh should be pale green throughout, not brown or dark green near the skin. Avoid scooping the very dark green layer right under the skin — that part can turn bitter, especially after freezing and spinning.
- Condensed milk — sweetens and adds structure. It's also what connects this to the Filipino avocado dessert tradition: condensed milk over avocado is the classic combination.
- Half and half — balances the richness of the avocado. Coconut milk works as a dairy-free substitute and plays well with the tropical flavor.
- Vanilla extract — a small amount rounds out the flavor.
- Lime or lemon juice (1-2 tsp, optional but recommended) — a squeeze of citrus does two things: it prevents the avocado from oxidizing gray-brown in the freezer, and it brightens the flavor, cutting the richness slightly. If your avocados taste flat or your ice cream has a slight gray tint, this is the fix.
See recipe card for quantities.
How To Make It
- In a blender, avocados, half and half, condensed milk, and vanilla. Pour the blended mixture into a Ninja Creami pint container, making sure it does not exceed the max fill line.
- Place the pint container in the freezer and freeze for at least 18-24 hours.
- After freezing, remove the pint container from the freezer and place it into the machine. Attach the pint holder lid and lock it into place. Select the "Ice Cream" setting and let the CREAMi process the mixture. *see notes
- Scoop the avocado ice cream into bowls and top with your favorite toppings.
NOTE: If your mixture is still crumbly after the first spin, just hit the "Respin" button and keep going until it’s nice and creamy. Adding a tablespoon of cream or milk can help speed things up.
Normally, if you let it sit out for 5 to 10 minutes after taking it out of the freezer, it usually won't need any spin.
Mix-in or Topping Suggestion
- Condensed milk drizzle — leans into the Filipino avocado dessert angle, simple and very good.
- Toasted coconut flakes — adds texture and a tropical note that plays well with the avocado flavor.
- Dark chocolate chips (as mix-in) — classic pairing. Add after spinning using the Mix-In setting.
- Chopped pistachios or almonds — crunch, slight salt, good contrast.
- Honey and lime zest — if you want something lighter and brighter.
Rose's Top Tips
Check the avocado before you blend. Taste a small piece. If it tastes bitter raw, it will taste more bitter frozen. The dark green flesh just under the skin is the usual culprit — scoop only the pale green interior.
Freeze level. Set the pint on a flat shelf in your freezer, not angled in the door. An even freeze produces a more consistent spin.
Add lime or lemon juice. Even just a teaspoon helps prevent browning and brightens the flavor considerably. The ice cream is still good without it, but better with.
Taste the base before freezing. Adjust condensed milk if you want it sweeter, add more lime if you want less richness. Once it's frozen and spun, adjusting is harder.
🍨Variations
- Chocolate Avocado. Add 2-3 tablespoons unsweetened cocoa powder to the blender. The avocado fat carries the chocolate flavor well and produces a dense, fudgy result.
- Avocado Coconut. Use coconut milk instead of half and half and add ¼ cup shredded coconut to the blend. Fully dairy-free, very tropical.
- Avocado Mango. Fold in ¼ cup mango puree before freezing. Bright, tropical, and the mango sweetness balances the avocado's richness.
- Lower Sugar. Replace condensed milk with evaporated milk plus a low-calorie sweetener (monk fruit or erythritol work well). The texture will be slightly less dense but still good.
- Higher Protein. Add a scoop of unflavored or vanilla protein powder or a tablespoon of collagen to the blender base.
Equipment
- Ninja CREAMi Deluxe 11-in-1 Ice Cream & Frozen Treat Maker: This will help you achieve the perfect creamy texture and mix-ins distribution.
- Blender: Perfect for blending the base to a smooth and creamy consistency.
- Pint Container: The pint container is essential for freezing and churning.
Recipe FAQs
Add extra condensed milk or a squeeze of lemon juice to offset any bitterness and balance the richness of the avocado. Additionally, avoid scooping the dark green part of the avocado.
Very ripe. Dark skin (for Hass), gentle give when pressed, stem that pops out easily. The flesh should be uniformly pale green — no brown spots, no dark green layer near the skin. Underripe avocado tastes grassy; overripe or improperly scraped avocado turns bitter after freezing.
Not as written, but easy to adapt. Swap the half and half for full-fat coconut milk and use a dairy-free condensed milk (sweetened condensed coconut milk works well). The result is slightly different in flavor — more tropical — but still very creamy.
Yes. Thaw completely at room temperature before blending to ensure a smooth base. Don't blend while still icy or the mixture won't incorporate properly.
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Ninja Creami Avocado Ice Cream
Equipment
- Blender
- Ninja Deluxe Ice Cream Machine
- Pint container
Ingredients
- 1 cup ripe avocados mashed
- 1¼ cups half and half
- ½ cup condensed milk
- 1 teaspoon Vanilla extract
Instructions
- In a blender, avocados, half and half, condensed milk, and vanilla. Pour the blended mixture into a Ninja Creami pint container, making sure it does not exceed the max fill line.1 cup ripe avocados, 1¼ cups half and half, ½ cup condensed milk, 1 teaspoon Vanilla extract
- Place the pint container in the freezer and freeze for at least 18-24 hours.
- After freezing, remove the pint container from the freezer and place it into the Ninja Creami machine. Attach the pint holder lid and lock it into place. Select the "Lite Ice Cream" setting and let the Ninja Creami process the mixture. *see notes
- Scoop the avocado ice cream into bowls and top with your favorite toppings
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Ash says
2 avacados or two pieces…?
Rose Sioson says
It will be 2 whole avocados, peeled and pitted.
Grace says
Tasted the mixture before freezing it and it tasted fine, but after freezing and processing it in the Ninja, it turned out REALLY bitter 😭.
Rose Sioson says
Oh no! Try to avoid scooping the dark green part of the avocado next time. If it's not too bitter, try adding extra condensed milk. It could help mask the bitterness. Hope that works!