If you are looking to indulge in a creamy, refreshing treat that’s both nourishing and utterly delicious, you have to try this Vegan Avocado Ice Cream with Mint and Lemon Recipe. It’s a smooth, tropical delight that blends the buttery richness of avocados with the bright zest of lemon and the cool freshness of mint. Best of all, it’s crafted without dairy or complicated machines, making it a simple, wholesome dessert you can whip up in no time and savor guilt-free.
Ingredients You’ll Need
Each ingredient in this Vegan Avocado Ice Cream with Mint and Lemon Recipe plays a vital role, whether it’s giving the ice cream its luscious creaminess, a touch of natural sweetness, or that vibrant pop of flavor. They are straightforward, natural ingredients that combine harmoniously to create the perfect guilt-free indulgence.
- Full-fat coconut milk (1 can, 14 ounces, refrigerated overnight): This provides the rich, creamy base essential for a smooth texture without dairy.
- Avocados (2, halved, pitted, and peeled): The star ingredient that lends natural creaminess and healthy fats to the ice cream.
- Ripe banana (1, cut and frozen): Adds natural sweetness and a velvety texture while keeping the recipe vegan and paleo-friendly.
- Maple syrup (3 tablespoons): A gentle, natural sweetener that enhances the overall flavor without overpowering the freshness.
- Lemon juice (2 tablespoons): Injects a lively zing that brightens the creamy avocado base beautifully.
- Fresh mint (4-5 leaves): Offers a refreshing cooling note that complements the lemon and balances the richness.
How to Make Vegan Avocado Ice Cream with Mint and Lemon Recipe
Step 1: Chill Your Loaf Pan
Pop a loaf pan into the refrigerator for at least 30 minutes or up to an entire day. This will help your ice cream set perfectly and make scooping a breeze later on.
Step 2: Blend the Ingredients
In a high-speed blender, toss in the peeled and pitted avocados first. Scoop out the creamy solid part of the refrigerated coconut milk—this is where all the creaminess lives—and add it to the blender, saving the watery liquid for smoothies or other recipes. Next, add the frozen banana, maple syrup, fresh lemon juice, and mint leaves. Blend everything together until ultra smooth and creamy, ensuring there are no lumps or chunks.
Step 3: Freeze Your Ice Cream
Pour the luscious green mixture into the chilled loaf pan and spread it evenly using the back of a spoon. Place the pan in the freezer for a minimum of four hours, though leaving it overnight is even better to achieve that perfect scoopable texture.
Step 4: Soften Before Serving
For the best experience, allow the Vegan Avocado Ice Cream with Mint and Lemon Recipe to soften at room temperature for 10 to 15 minutes before serving. This short wait lets the ice cream loosen and brings out its creamy flavors to the fullest.
How to Serve Vegan Avocado Ice Cream with Mint and Lemon Recipe
Garnishes
To elevate your ice cream presentation, sprinkle some finely chopped fresh mint or a light drizzle of extra maple syrup on top. A few thin lemon zest ribbons can add an elegant burst of color and fragrance, making each spoonful more enticing.
Side Dishes
This bright, creamy ice cream pairs wonderfully with fresh fruit like berries or sliced mango for a vibrant summer dessert. It also works beautifully alongside vegan shortbread cookies or crispy coconut macaroons for added texture and indulgence.
Creative Ways to Present
For a fun twist, serve the Vegan Avocado Ice Cream with Mint and Lemon Recipe in waffle cones or hollowed-out lemon halves to impress guests at your next gathering. Layering it with a berry compote in parfait glasses creates a visually stunning and refreshingly tangy treat perfect for special occasions.
Make Ahead and Storage
Storing Leftovers
Store any leftover ice cream in the same loaf pan or transfer it to an airtight container. Make sure to press plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming and to keep that soft, creamy texture intact.
Freezing
Freeze your Vegan Avocado Ice Cream with Mint and Lemon Recipe for up to 48 hours for optimum taste and texture. Beyond that, the ice cream may start to lose its fresh flavors and creaminess, so try to enjoy it sooner rather than later.
Reheating
Because this is ice cream, reheating is not necessary or recommended. Instead, simply remove it from the freezer and let it sit at room temperature for 10 to 15 minutes before scooping to enjoy it at its creamiest.
FAQs
Can I use light coconut milk instead of full-fat?
While you can, using light coconut milk may result in a less creamy and slightly icier texture. Full-fat coconut milk is essential for that rich, velvety mouthfeel.
Is it possible to make this recipe nut-free?
Absolutely! The recipe is naturally nut-free since it relies on coconut milk and avocados instead of nuts for creaminess.
Can I substitute the banana with another fruit?
The banana adds sweetness and creaminess thanks to its texture. You could try mango, but keep in mind it may change the flavor and texture subtly.
How long can I keep this ice cream in the freezer?
For the best taste and texture, enjoy your Vegan Avocado Ice Cream with Mint and Lemon Recipe within 48 hours of freezing.
Do I need an ice cream maker to prepare this recipe?
Nope! This recipe was designed to be simple and doesn’t require any special equipment beyond a high-speed blender and a loaf pan.
Final Thoughts
This Vegan Avocado Ice Cream with Mint and Lemon Recipe is one of those delightful treats that surprises you with its creamy texture and refreshing flavors, all while being wholesome and easy to make. If you love simple, vibrant desserts that nourish as much as they satisfy, you absolutely have to give this a try. Your taste buds and your body will thank you.
Print
Vegan Avocado Ice Cream with Mint and Lemon Recipe
- Total Time: 4 hours 10 minutes
- Yield: Approximately 4 servings
- Diet: Vegan
Description
This Avocado Ice Cream is a healthy, vegan, and paleo-friendly homemade treat that requires no ice cream maker. It’s creamy, smooth, and ultra rich, made with simple natural ingredients like avocado, banana, and coconut milk. Perfect for a refreshing dessert that’s both nutritious and delicious.
Ingredients
Main Ingredients
- 1 14-ounce can full-fat coconut milk, refrigerated overnight
- 2 avocados, halved, pitted and peeled
- 1 ripe banana, cut and frozen
- 3 tablespoons maple syrup
- 2 tablespoons lemon juice
- 4–5 fresh mint leaves
Instructions
- Chill the Pan: Place a loaf pan in the refrigerator for at least 30 minutes or up to 24 hours to ensure it is well chilled before pouring in the ice cream mixture.
- Prepare the Blender Mixture: In a high-speed blender, add the peeled and pitted avocados. Scoop out the solid cream from the refrigerated coconut milk into the blender, reserving the liquid part for other uses such as smoothies. Add the frozen banana, maple syrup, lemon juice, and fresh mint leaves to the blender.
- Blend Until Smooth: Blend all ingredients on high speed until the mixture becomes smooth, creamy, and well combined, without any lumps.
- Freeze the Mixture: Pour the creamy mixture evenly into the chilled loaf pan. Use the back of a spoon to spread the mixture flat. Place the pan in the freezer and freeze for at least 4 hours or overnight to set properly.
- Serve: Before serving, allow the ice cream to soften at room temperature for 10-15 minutes for easier scooping and creamier texture. Use an ice cream scoop to serve.
Notes
- For best results, consume the ice cream within 48 hours to enjoy maximum freshness and flavor.
- To minimize browning on the surface, tightly cover the ice cream with plastic wrap that touches the ice cream before freezing.
- Store any leftovers in the original loaf pan or transfer to an airtight container and keep frozen.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Vegan, Paleo
