Description
A creamy dairy-free ice cream made with ripe avocados and chilled coconut milk. This smooth, green dessert is ready in minutes and perfect for hot days, offering a rich texture and fresh citrus finish with no guilt.
Ingredients
2 ripe avocados, pitted and peeled
1 cup full-fat coconut milk, chilled
1/3 cup pure maple syrup
1 teaspoon non-alcoholic vanilla extract
1 tablespoon fresh lime juice
A pinch of sea salt
Instructions
Cut avocados and add the flesh to a blender.
Add coconut milk, maple syrup, non-alcoholic vanilla extract, lime juice, and sea salt.
Blend until smooth and uniform, about 45 seconds total.
Scrape sides and blend again for a silky texture.
Transfer to a sealed container, flatten the surface, and freeze until firm (4 hours minimum).
Scoop and serve after letting sit for 5 minutes at room temperature for optimal texture.
Notes
Use fully ripe avocados for maximum creaminess.
Storage: Up to 2 months in the freezer. Thaw briefly if frozen solid.
Optional toppings: Fresh berries, toasted nuts, or cocoa powder.
- Prep Time: 10
- Category: Recipes
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 6g
- Sodium: 130mg
- Fat: 23g
- Saturated Fat: 10g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 1.5g
- Cholesterol: 0mg