This easy, no-churn Avocado Ice Cream is made using a food processor and very simple ingredients! You’re just 5 ingredients away from this delicious vegan, dairy-free, clean-eating, and paleo avocado ice cream recipe!
Add hardened coconut cream from canned coconut milk, along with sliced frozen bananas, pure maple syrup, and lemon juice, and blend until smooth and creamy. If bananas are not fully ripe, you may need to add in additional maple syrup.
Taste, and add any more pure maple syrup, as needed, to reach the desired sweetness.
Transfer the mixture into a freezer-safe container, and place in freezer for at least 3-4 hours or overnight.
When ready to serve, let soften for 10-15 minutes at room temperature before scooping.