Avocado Ice Cream: A Beginner’s Guide to Making Creamy, Healthy Ice Cream at Home

Ingredients

• 1 (14-ounce) can full-fat coconut milk – Refrigerated overnight for a thicker consistency.
• 2 ripe avocados – Provide a smooth, creamy base.
• 1 ripe banana – Adds natural sweetness and enhances texture.
• 3 tablespoons maple syrup – A natural sweetener that balances the flavors.
• 2 tablespoons lemon juice – Prevents browning and adds a subtle brightness.
• 4-5 fresh mint leaves – Provides a refreshing flavor.

Instructions

1. 1

   In a high-speed blender, add the peeled and pitted avocados.

2. 2

   Scoop out the solid part of the chilled coconut milk and add it to the blender. Save the liquid portion for smoothies or other recipes.

3. 3

   Add the frozen banana, maple syrup, lemon juice, and mint leaves.

4. 4

   Blend until the mixture is completely smooth and creamy. Scrape down the sides as needed.

5. 5

   Pour the mixture into the chilled loaf pan.

6. 6

   Use the back of a spoon or a spatula to spread it evenly.

7. 7

   Cover the surface with plastic wrap, ensuring it touches the ice cream to prevent browning.

8. 8

   Place the pan in the freezer for at least four hours or overnight.