“This is the best ice cream I have ever had. It is so delicious and easy to make. Best of all, there are no animal products involved! The vitamin C tablet might seem strange but you really can't taste it at all and it keeps the avocados from turning brown.”
1 quart

Ingredients Nutrition

  • 2 cups whole-fat soymilk
  • 34 cup evaporated cane juice
  • 1 pinch salt
  • 3 slices fresh orange zest (4-by 1-inch)
  • 2 tablespoons cornstarch
  • 2 firm-ripe california avocados (1 to 1 1/4 lb total)
  • 500 ml vitamin C powder (crush a chewable pill)


  1. Bring 1 3/4 cups soy milk, 1/2 cup sugar, zest, and a pinch of salt to a simmer in a 2-quart heavy saucepan over moderate heat. Whisk together cornstarch and remaining 1/4 cup milk in a small bowl until smooth, then whisk into simmering milk. Bring to a boil, whisking constantly, and boil 1 minute. Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice and cold water and cool completely, stirring frequently. Discard zest.
  2. Quarter, pit, and peel avocados, then purée with vitamin C and remaining 1/4 cup sugar in a food processor until smooth. Add soy milk mixture and blend well.
  3. Freeze avocado mixture in ice cream maker. Transfer to an airtight container and freeze until hardened, about 1 hour.
  4. Ice cream can be made 1 week ahead.

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