Chill a loaf pan in the refrigerator for at about 30 minutes.
In a high-speed blender, add the peeled and pitted avocados. Scoop out the solid part of the coconut milk into a blender and save the liquid part to use in another recipe (like a smoothie). Add the banana, maple syrup, lemon juice and mint leaves. Blend until smooth and creamy.
Pour the mixture into the chilled loaf pan and use the back of a spoon to distribute evenly. Place in the freezer for at least 4 hours or overnight.
For best results, let soften for 10-15 minutes at room temperature before serving.
For best results, eat the ice cream within 48 hours
To minimize browning, make sure to place a plastic wrap tightly over the ice cream, so that it is touching the ice cream, right before you freeze it
Store any leftovers in the loaf pan or an airtight container in the freezer
Avocado Ice Cream
Amount Per Serving (1 bowl)
Calories 292Calories from Fat 225
% Daily Value*
Total Fat 25g38%
Saturated Fat 14g70%
Total Carbohydrates 19g6%
Dietary Fiber 5g20%
* Percent Daily Values are based on a 2000 calorie diet.