Easy No-Churn Avocado Ice Cream
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!
Equipment
- Food Processor
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Ingredients
- ¼ cup hardened coconut cream (from 1 14-oz can full-fat coconut milk, refrigerated overnight — only the cream)
- 2 ripe avocados, halved, pitted and peeled
- 2 very ripe bananas, sliced and frozen
- 3 tablespoon pure maple syrup, plus more, to taste
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Add sliced, peeled fresh avocado to a food processor or high-speed blender, and blend until smooth.
- 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.
Nutrition
Serving: 0.5cupCalories: 274kcalCarbohydrates: 29gProtein: 3gFat: 17gSaturated Fat: 5gSodium: 10mgPotassium: 781mgFiber: 9gSugar: 11gVitamin A: 184IUVitamin C: 17mgCalcium: 31mgIron: 1mg
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