Avocado Ice Cream Recipe
Avocado ice cream made with coconut milk, frozen banana, and fresh mint. No machine needed and dairy-free. Freeze for at least 4 hours and serve.
Servings: 6 servings
Ingredients
- 1 14- ounce can full-fat coconut milk refrigerated overnight
- 2 avocados halved, pitted and peeled
- 1 ripe banana cut, and frozen
- 3 tablespoon maple syrup
- 2 tablespoon lemon juice
- 4-5 fresh mint
Instructions
- Chill a loaf pan in the refrigerator for at least 30 minutes or up to 24 hours.
- 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.
Video
Notes
My Top Tip: Freeze your loaf pan before adding ice cream to it. It's hard to remember, but if you can do this for 24 hours before you add the ice cream mix to it, it will really help improve the consistency.
Storage: Store any leftovers in your loaf pan or an airtight container in the freezer for up to two weeks. 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. For best results, eat the ice cream within 48 hours.
Nutrition
Calories: 293kcal | Carbohydrates: 19g | Protein: 3g | Fat: 25g | Saturated Fat: 15g | Sodium: 15mg | Potassium: 574mg | Fiber: 5g | Sugar: 9g | Vitamin A: 140IU | Vitamin C: 11.3mg | Calcium: 32mg | Iron: 2.8mg
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