Avocado Ice Cream Recipe
A delightful fusion of wholesome ingredients, this Avocado Ice Cream offers a creamy, dairy-free indulgence that’s both vegan and paleo-friendly. Its smooth texture and rich flavor make it an effortless frozen treat, requiring no ice cream maker.
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Servings: 6
Ingredients
- 2 tablespoons lemon juice
- 3 tablespoons maple syrup
- 1 ripe banana chopped and frozen
- 4 –5 fresh mint leaves
- 2 ripe avocados halved, pitted, and peeled
- 1 14-ounce can full-fat coconut milk, chilled overnight
Instructions
- Place a loaf pan in the refrigerator to chill for a minimum of 30 minutes or up to 24 hours.
- Transfer the avocados to a high-speed blender. Add the solidified portion of the chilled coconut milk, reserving the liquid for other uses. Introduce the frozen banana pieces, maple syrup, lemon juice, and mint. Blend until the mixture is velvety and consistent.
- Pour the resulting mixture into the pre-chilled loaf pan, smoothing the surface with the back of a spoon. Freeze for no less than 4 hours or preferably overnight.
- To serve, allow the ice cream to soften at room temperature for 10 to 15 minutes for optimal scooping.
Notes
For peak freshness, consume within 48 hours.
To prevent discoloration, press plastic wrap directly onto the surface of the ice cream before freezing.
Any leftovers should be stored in the loaf pan covered tightly or transferred to an airtight container and kept in the freezer.
To prevent discoloration, press plastic wrap directly onto the surface of the ice cream before freezing.
Any leftovers should be stored in the loaf pan covered tightly or transferred to an airtight container and kept in the freezer.