Avocado Ice Cream
User Reviews
5
Avocado Ice Cream
Description
The recipe begins by chilling mixing bowls and container in the freezer to keep the ice cream mixture cold. Coconut milk cans are refrigerated upside down to separate the thick coconut cream from the water, ensuring only the cream is used for the recipe. Ripe avocados are halved and blended with coconut cream, maple syrup, and mint extract until perfectly smooth. Vegan chocolate chips are folded in to provide texture and contrast.
The mixture is then transferred into a freezer-safe container lined with plastic to minimize ice crystal formation and maintain freshness. The ice cream is frozen but softens slightly after removing from the freezer 20-30 minutes before serving for easier scooping. The creamy texture is rich due to the avocado and coconut cream, and the mint adds a subtle freshness that complements the chocolate chips.
This dairy-free ice cream is suited for vegans or those seeking an alternative creamy dessert. The use of ripe Hass avocados ensures the smoothest consistency. Leftover coconut water separated from the cream can be repurposed in smoothies or beverages rather than discarded.
To ensure ripe avocados, look for dark green or nearly black skin with slight give but no soft spots or bruising. Bringing underripe avocados home to ripen, sometimes in a paper bag with fruit that emits ethylene, helps speed up readiness. Plastic wrap pressed against the ice cream surface reduces freezer burn and crystallization during storage.
Ingredients
- 3 avocado ripe
- 2 cans (14 oz each) coconut milk full fat
- 3/4 cup maple syrup
- 1/2 teaspoon mint extract
- 1 cup chocolate chips vegan
Instructions
- Chill a mixing bowl and a freezer-safe container in the freezer for 30 minutes.
- The day before making the ice cream, place the cans of coconut milk in the fridge upside down and let them sit overnight. Plan in advance; this is a very important step. It will separate the coconut cream from the coconut water.
- Cut the avocados in half, remove the pits, and spoon the flesh into a food processor or high-speed blender.
- Turn the cans of coconut milk upside down, and open them; the hard coconut cream will be on top now.
- Spoon the coconut cream into the blender, and save the remaining coconut water for a smoothie or drink it.
- Add maple syrup and mint extract to the blender and blend on medium-high speed until thoroughly combined and smooth, about 3-4 minutes.
- Pour the ice cream mixture into the chilled mixing bowl and stir in the chocolate chips.
- Pour the ice cream mixture into the chilled freezer-safe container, cover the top with plastic wrap so it touches the ice cream, close it with the lid, and freeze for 6 hours or overnight.
- Before serving, let the ice cream stand at room temperature for 20-30 minutes. Enjoy!
Notes
- Use ripe Hass avocados for the smoothest texture and best flavor in this ice cream.
- Chill the mixing bowl and container before use to help maintain a smooth, creamy texture.
- Refrigerate canned coconut milk upside down overnight to separate the cream from the water; use only the cream for this recipe.
- Save the leftover coconut water for smoothies or as a refreshing drink.
- Press plastic wrap directly onto the surface of the ice cream before freezing to prevent ice crystals and browning.
- Remove the ice cream from the freezer 20-30 minutes before serving for easier scooping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 0mg | 0% |
| Sodium | 6mg | 0% |
| Potassium | 346mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 23g | 46% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 57mg | 6% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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