Avocado Ice Cream Recipe
Avocado Ice Cream. This homemade avocado ice cream is a breeze to make, healthy, and incredibly delicious. It's vegan, paleo-friendly, and doesn't require an ice cream maker. The result is a creamy, smooth, and ultra-rich treat.
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Servings: 6 servings
Ingredients
- 1 ripe banana cut and frozen
- 2 ripe avocados halved, pitted, and peeled
- 1 14- ounce can full-fat coconut milk refrigerated overnight
- 3 tablespoons maple syrup
- 2 tablespoons lemon juice
- 4-5 large mint leaves
Instructions
- Begin by chilling a loaf pan in your refrigerator for a minimum of 30 minutes, and up to 24 hours for optimal results.
- In a high-speed blender, combine the peeled and pitted avocados. Carefully scoop out the solidified part of the coconut milk and add it to the blender, reserving the liquid portion for other uses, such as smoothies. Next, add the frozen banana pieces, maple syrup, lemon juice, and mint leaves. Blend the mixture until it achieves a smooth and creamy consistency.
- Once blended, transfer the mixture into the chilled loaf pan. Use the back of a spoon to spread it evenly. Place the pan in the freezer and allow it to set for at least 4 hours, or preferably overnight for the best texture.
- When ready to serve, let the avocado ice cream soften at room temperature for about 10-15 minutes. This will make it easier to scoop and enhance its creamy texture. Enjoy your homemade avocado ice cream!
Notes
For optimal enjoyment, consume the ice cream within 48 hours. To prevent browning, tightly cover the surface of the ice cream with plastic wrap before freezing. Store any remaining ice cream in the loaf pan or transfer it to an airtight container in the freezer.