Avocado Ice Cream

Name: Avocado Ice Cream
Prep time: 5 min
Total time: 5 min
Ingredients: 1 14- ounce can full-fat coconut milk (refrigerated overnight); 2 ripe avocados (halved, pitted and peeled); 1 ripe banana (cut, and frozen); 3 tablespoon maple syrup; 2 tablespoon lemon juice; 4-5 large mint leaves

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Prep Time: 5 minutes

Total: 5 minutes

Servings: 6

Author : Yumna Jawad

avocado ice cream homemade ice cream

Ingredients

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1 14- ounce can full-fat coconut milk (refrigerated overnight)2 ripe avocados (halved, pitted and peeled)1 ripe banana (cut, and frozen)3 tablespoon maple syrup2 tablespoon lemon juice4-5 large mint leaves

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Instructions

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Step 1

Chill a loaf pan in the refrigerator for at least 30 minutes or up to 24 hours.

Step 2

In a high-speed blender, add the peeled and pitted avocados. Scoop out the solid part of the coconut milk into a blender and save the liquid part to use in another recipe (like a smoothie). Add the banana, maple syrup, lemon juice and mint leaves. Blend until smooth and creamy.

Step 3

Pour the mixture into the chilled loaf pan and use the back of a spoon to distribute evenly. Place in the freezer for at least 4 hours or overnight.

Step 4

For best results, let soften for 10-15 minutes at room temperature before serving.