Vegan Avocado Ice Cream
Vegan Avocado Ice Cream is a sweet tooth's treat you should make for your family. With or without an ice cream maker, this healthy homemade dessert is possible.
Servings 10 servings
- 3 pcs Avocado Ripe, Halved, Pitted, Peeled
- 1 pc Lemon Juiced
- 2 pcs Lime Juiced
- 1 tbsp Lemon Zest
- 1 tbsp Lime Zest
- 1 can Lite Coconut Milk
- 1/2 cup Honey or more depending on taste and freezing method.
In a food processor blend avocados, lemon juice, lime juice, lemon zest, and lime zest until smooth. Add coconut milk, agave nectar, and corn syrup then blend until smooth. Cover the bowl of food processor and refrigerate for it at least an hour or two.
Pour avocado mixture into ice cream maker and process according to manufacturer's instructions. Otherwise, you can use the traditional way of making ice cream, through freezing but this may consume more time.
- Freezing may dampen the flavors, make sure the puree is slightly sweeter than you'd like the finished product to be.
- If the texture is like soft-serve ice cream use an ice cream canister, or pack it into a freezer-safe container, cover the surface with parchment or waxed paper, and freeze for at least 3-5 hours (if done in a traditional way, freeze for at least 5hours).
Calories: 84kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 33mg | Potassium: 12mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg