Avocado Frozen Yogurt.
The fourth week of May is known as National Frozen Yogurt Week, so I thought I’d play along this time: every single recipe on my blog this week will center around the frozen-yogurt theme, starting with today’s slightly-unconventional recipe for Avocado Frozen Yogurt.
The avocado makes this frozen dessert extra creamy and super healthy. Yes, it sounds strange, but this avocado dessert might just convert even the biggest avocado hater. And hey, at least it’s not Spinach Ice Cream!
Avocado Frozen Yogurt
Adapted from Homemade Frozen Yogurt
- 1 large, ripe avocado (it should be soft)
- 2 cups plain yogurt of choice (such as Wholesoy) (440g)
- 1/2 cup milk of choice (120g)
- 1/2 tsp pure vanilla extract (2g)
- 1/8 tsp salt
- pinch pure stevia extract, or 3-4 tbsp sugar of choice (Amount will depend on the sweetness of your yogurt, and you may need more if you’re using an unsweetened yogurt. You want the non-frozen mixture to taste a little too sweet for your liking, as it is less sweet once frozen.)
Avocado frozen yogurt recipe: Scrape out the flesh of the avocado and discard the peel and pit. Blend all ingredients until completely smooth, in a blender, food processor, or Vita-Mix. If you have an ice cream maker, transfer mixture to the machine and churn according to manufacturer’s directions. My Cuisinart took just 10 minutes. Eat immediately as soft-serve, or freeze in an airtight container for a half hour if you want a firmer texture. (If you don’t have an ice cream machine, you can simply transfer the blended mixture to an airtight container, freeze, and stir every half hour for 2-3 hours. The texture won’t be quite as creamy, but it still works.)
Click for: Avocado Frozen Yogurt Nutrition Facts
Question of the Day:
What flavor gets your vote for Frozen Yogurt Week?
Feel free to leave as many flavor suggestions as you can dream up. There are four large containers of yogurt in my refrigerator, just waiting to be turned into frozen yogurt. Link of the Day:
Can you tell the weather is getting warmer?
Katie, This was delicious! AND so easy!! Thank you and I’m so glad you have found at least a “like” for avocado! Have a nice week!
What a Godsend this is. I was in a predicament this morning because the yogurt I usually eat for my morning breakfast was sold out & I bought a different company and REALLY don’t like it. I was about to throw out all 6 of the 7oz yogurts, but decided to wait and first check out Katie’s site, and lo & behold, I find this recipe. I just made it with honey & xyletol and it’s in the freezer waiting to become ice cream. I tasted it before putting it in and it is yum!! I’m so excited about this because I think I’ll be having ice cream for breakfast from now on instead of plain yogurt with a bit of honey the way I used to. Thank you Katie! Thank you!
i use avocado, 2 frozen nanners, cocoa, almond milk, salt, vanilla extract, and cinnamon.
Can we use plain Greek yogurt or would that taste bad?
Yum! I have some ripe avocados so I will definitely be trying this. I love chocolate pudding made with avocado so I’m sure this will be just as yummy. Thank you for the recipe! Love your site!
Thanks for the recipe!!!
I made this except with vanilla Greek yogurt and about 3/4 cup of cocoa powder, and it tastes amazing 🙂
Plz make tiramisu ice cream!!!!
I have no idea what avocado frozen yogurt would taste like – i only use avocado in savory dishes, like soups and salads and what not. But i suppose it could work. I’ve actually been having a craving for ice cream lately, but I’m very picky about flavours – could I put some lime juice in this to make it taste more summer-y? Thanks for the great post!
how many servings does this yield?
when making ice cream in vitamix how do I freeze the left overs without getting freezer burn without having ice cream maker