Avocado Ice Cream
Avocado Ice Cream. This avocado ice cream is a very easy healthy homemade ice cream that's vegan, paleo-friendly and absolutely tasty. Creamy, smooth and ultra rich with no ice cream maker.
- Prep time
- 5 min
- Cook time
- No separate cook time
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Chill a loaf pan in the refrigerator for at least 30 minutes or up to 24 hours.
- 2
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.
- 3
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.
- 4
For best results, let soften for 10-15 minutes at room temperature before serving.