Vegan Avocado Ice Cream

Ingredients

• 14 ounces Canned Coconut Cream ((400ml, 1 Can) Unsweetened)
• 14 ounces Canned Coconut Milk ((400ml, 1 Can) Full Fat, Unsweetened)
• 1/2 cup White Granulated Sugar ((100g))
• 1/4 cup Maple Syrup ((60ml))
• 1 Tablespoon Lemon Juice
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon Salt
• 2 Medium Ripe Avocados (Peeled and seeded)

Instructions

1. 1

   At least the night before, place the bowl of your ice cream maker in the freezer to freeze. When your ice cream maker bowl is frozen, then proceed with the recipe.

2. 2

   Place the coconut cream, coconut milk, white sugar, maple syrup, lemon juice, vanilla, salt and avocados into the blender jug.

3. 3

   Blend until smooth.

4. 4

   Transfer to your ice cream maker and churn according to manufacturer instructions until it reaches soft serve consistency. Depending on your ice cream maker this could take anywhere from 20-45 minutes.

5. 5

   Once it reaches soft serve consistency transfer the ice cream to a loaf pan and smooth down with the back of a spoon. Cover and place into the freezer for several hours until completely set.

6. 6

   Heat up an ice cream scoop in some hot water and scoop the ice cream and serve.