Avocado-Key Lime Pie Ice Cream

Serve up indulgent Avocado-Key Lime Pie Ice Cream for rich and creamy flavor. 

Avocado-Key Lime Pie Ice Cream
Photo: Hector Sanchez; Stylist: Buffy Hargett
Hands On Time:
15 mins
Total Time:
3 hrs
1 qt.


  • 1 (8-oz.) package cream cheese, softened to room temperature

  • 1 1/2 medium-size ripe avocados, chopped

  • 1 1/2 cups half and half

  • 3/4 cup sugar

  • 1/2 cup whole buttermilk

  • 1 teaspoon Key lime zest

  • 1/4 cup fresh Key lime juice

  • 1 1/2 teaspoons vanilla bean paste*

  • 1/8 teaspoon salt

  • 3/4 cup coarsely crumbled graham crackers


  1. Process all ingredients except crumbled graham crackers in a blender 30 seconds or until very smooth. Cover and chill at least 2 hours or up to 2 days.

  2. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.)

  3. Stir coarsely crumbled graham crackers into prepared ice cream. Freeze 1 hour before serving. Serve immediately, or transfer to an airtight container, and freeze up to 1 week.

  4. *Vanilla extract may be substituted.

  5. THE COOKIE: White Chocolate-Macadamia Nut Cookies, soft-baked from your bakery, for towering ice-cream cookie sandwiches. Wrap the finished treats individually (and tightly) in plastic wrap, and keep on hand in the freezer for parties or snacks.

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