This avocado ice cream is made with coconut milk, agave, lemon juice, and lime. It tastes a little like key lime pie; the avocado just adds silkiness and color. It’s my favorite non-dairy ice cream! It’s rich, creamy, vegan, and free of refined sugars. It’s even more delicious sprinkled with toasted shredded coconut!
Ingredients
- 3 ripe avocados – halved, pitted, and peeled
- 2 lemons, juiced
- 2 limes, juiced
- 1 lemon, zested
- 1 lime, zested
- 1 (14 ounce) can unsweetened coconut milk
- 1 cup agave nectar, or more to taste
- ¼ cup corn syrup (Optional)
Directions
Step 1
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.
Step 2
Pour avocado mixture into ice cream maker and process according to manufacturer's instructions.
Tips
Corn syrup helps the finished product emulsify better, but for those conscious of sweetener intake, it can be left out.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 297 | |
% Daily Value * | |
Total Fat17g | 22% |
Saturated Fat9g | 44% |
Sodium15mg | 1% |
Total Carbohydrate40g | 14% |
Dietary Fiber7g | 23% |
Total Sugars27g | |
Protein2g | |
Vitamin C11mg | 57% |
Calcium21mg | 2% |
Iron2mg | 9% |
Potassium394mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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