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Avocado Ice Cream
This delicious raw vegan Avocado Ice Cream is guaranteed to be the hit at your next dinner party.
Course
Dessert
Cuisine
Vegan, Vegetarian
Keyword
gluten-free, kid-friendly, summer
Prep Time
4
hours
hours
10
minutes
minutes
Total Time
4
hours
hours
10
minutes
minutes
Servings
4
servings
Calories
383
kcal
Author
Eva Burg
Ingredients
1½
avocados
1
teaspoon
lemon juice
1
can
coconut milk
full-fat
⅓
cup
brown rice syrup
US Customary
-
Metric
Instructions
Put the coconut milk into the fridge overnight to let the cream solidify.
Quarter the avocado, this way you can simply peel off the skin.
Add the avocado and lemon juice to a blender and mix until perfectly creamy.
Open the can of coconut milk upside down so that you can spoon out the hard cream on top. Keep the coconut water for another dish.
Whip the coconut cream with an electric mixer until it turns into a nice whipped cream.
Blend the
brown rice syrup
and avocado mixture into the whipped coconut cream.
Fill the delicious goodness into a freezer safe dish and freeze for at least 4 hours. Enjoy!
Nutrition
Calories:
383
kcal
|
Carbohydrates:
30
g
|
Protein:
4
g
|
Fat:
31
g
|
Saturated Fat:
19
g
|
Sodium:
37
mg
|
Potassium:
575
mg
|
Fiber:
5
g
|
Sugar:
17
g
|
Vitamin A:
110
IU
|
Vitamin C:
9
mg
|
Calcium:
45
mg
|
Iron:
3.6
mg