Vegan Avocado-Coconut Milk Ice Cream
"My very favorite non-dairy ice cream! Rich, creamy, vegan, and free of cane sugars. It tastes a little like key lime pie; the avocado just adds silkiness and color. I added a little corn syrup because it helps the finished product emulsify better, but for those conscious of sweetener intake, it can be left out without ill effect. Delicious when sprinkled with toasted shredded coconut!"
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Ingredients3 h 10 m servings 297 cals
Original recipe yields 10 servings
- Blend avocados, lemon juice, lime juice, lemon zest, and lime zest together in a food processor until smooth; add coconut milk, agave nectar, and corn syrup and blend until smooth. Cover bowl of food processor and refrigerate for at least 1 hour.
- Pour avocado mixture into ice cream maker and process according to manufacturer's instructions.
- Cook's Note:
- Because freezing dampens flavors, make sure the puree is slightly sweeter than you'd like the finished product to be.
- Serve from ice cream canister for soft-serve consistency, or pack into a freezer-safe container, cover the surface with parchment or waxed paper, and freeze for at least 4 hours.
Per Serving: 297 calories; 17.2 g fat; 39.7 g carbohydrates; 2.1 g protein; 0 mg cholesterol; 15 mg sodium. Full nutrition
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