Vegan Avocado-Coconut Milk Ice Cream recipe

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Ingredients

3 ripe avocados - halved, pitted, and peeled
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

Nutrition Info

297.3 calories
carbohydrate: 39.7 g
cholesterol: : -
fat: 17.2 g
fiber: 6.5 g
protein: 2.1 g
saturatedFat: 8.7 g
servingSize: -
sodium: 14.7 mg
sugar: 26.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  2. Pour avocado mixture into ice cream maker and process according to manufacturer's instructions.

Recipe Yield

10 servings

Recipe Note

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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