Like everyone else, I’m obsessed with all things avocado. This ice cream recipe is creamy, despite being totally dairy-free, and the avocados provide a hefty dose of heart healthy fats to keep your skin plump and belly full.
3 ripe avocados
1 frozen banana
1 cup coconut cream (the thick cream that forms at the top of a can of full-fat coconut milk)
1/2 cup honey
2 tbsp fresh lime juice
1 tsp vanilla extract
1/4 tsp salt
Remove the pits from the avocados (discard the pits), separate the thick cream from the top of the can of full-fat coconut milk (save or discard the water at the bottom) and blend all ingredients together in a high speed blender or food processor.
A tip for the coconut cream: place the can of coconut milk in the fridge upside down for 4-6 hours before using it and the cream will solidify, leaving the water at the top of the can. I always keep a can of coconut milk in my fridge so it’s ready to use when I need it.
Once the ingredients are blended, pour into a container and freeze, covered, for 4-6 hours or until frozen. Once frozen, remove from freezer and let it soften on the counter before trying to scoop it.