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Vegan Avocado Ice Cream
Credit:
Martyna Szczesna
Recipe Summary
prep: 14 mins
total: 1 hr 40 mins
Yield: Makes about 1 quart
Ingredients
Ingredient Checklist
2 medium avocados (about 1 pound), halved, pitted, and peeled
1 can (13.5 ounces) coconut milk
1/2 teaspoon grated lemon zest, plus 3 tablespoons fresh lemon juice
3/4 cup sugar
1/4 teaspoon kosher salt
1/4 teaspoon xanthan gum (optional)
Gallery
Vegan Avocado Ice Cream
Credit:
Martyna Szczesna
Recipe Summary
prep: 14 mins
total: 1 hr 40 mins
Yield: Makes about 1 quart
Gallery
Vegan Avocado Ice Cream
Credit:
Martyna Szczesna
Vegan Avocado Ice Cream
Credit:
Martyna Szczesna
Vegan Avocado Ice Cream
Recipe Summary
prep: 14 mins
total: 1 hr 40 mins
Yield: Makes about 1 quart
Recipe Summary
prep: 14 mins
total: 1 hr 40 mins
Yield: Makes about 1 quart
prep: 14 mins
total: 1 hr 40 mins
prep:
14 mins
total:
1 hr 40 mins
Yield: Makes about 1 quart
Makes about 1 quart
Ingredients
Ingredients
- 2 medium avocados (about 1 pound), halved, pitted, and peeled
- 1 can (13.5 ounces) coconut milk
- 1/2 teaspoon grated lemon zest, plus 3 tablespoons fresh lemon juice
- 3/4 cup sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon xanthan gum (optional)
Directions
Mash avocados (you should have about 1 1/2 cups). In a blender, combine avocados, coconut milk, lemon zest and juice, sugar, salt, xanthan gum, if using, and 1/4 cup water. Blend until smooth. Refrigerate 1 hour or up to overnight. Freeze mixture in an ice cream maker according to manufacturer’s instructions. Transfer to a loaf pan and freeze, wrapped in plastic, up to 1 week. Let soften at room temperature 20 minutes before serving.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Vegan Avocado Ice Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Vegan Avocado Ice Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
