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
