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Avocado Mint Ice Cream {dairy free}

May 17, 2023 by Erica 9 Comments

Avocado Mint Ice Cream

Avocado ice cream is one of the best ways to eat avocado, in my opinion. I recommend making this with an ice cream maker for the ultimate smoothness, and I use a special secret ingredient in this recipe that makes the ice cream super smooth.

This recipe makes one pint of ice cream and it’s easy to double or even triple. It mostly depends on how much volume your ice cream maker can handle. I use a Kitchen Aid ice cream maker attachment, but any ice cream maker will work. If you don’t have an ice cream maker, you can place the ice cream mixture in a bowl, add it to the freezer, and take it out every half hour or so for a few hours, and blend it with a spoon. The results are better with an ice cream maker, but this will help prevent ice crystal formation. Another factor in preventing crystal formation is to use coconut milk that is smooth and not lumpy.

This ice cream also goes well with my almond cocoa bites recipe, salted pistachios, or add chocolate chips to it. The last photo shows a scoop with some almond cocoa bites on top, and you also can blend the bites into the into ice cream while making it in the ice cream maker.

I use these ice cream containers, and lately I also place plastic wrap over the container before placing the top on it to seal it a bit more. Enjoy!

Avocado Mint Ice Cream Avocado Mint Ice Cream Avocado Mint Ice Cream  Avocado Mint Ice Cream

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Filed Under: Breakfast, Dairy Free, Desserts, Egg Free, Gluten Free, Lactose Free, Mediterranean diet, Nut Free, Paleo, Plant-based, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: avocado, coconut milk, Recipe Subscriber Only

Previous Post: « Peanut Butter Banana Ice Cream {no churn}
Next Post: Tangy Peanut Sauce & Veggies »

Reader Interactions

Comments

  1. Aukje de Wolf

    May 31, 2023 at 7:00 am

    5 stars
    We love this recipe! Thank you!

    Reply
    • Erica

      June 5, 2023 at 5:02 pm

      Thanks, Aukje!

      Reply
  2. Linda

    May 22, 2023 at 12:37 pm

    Hi Erica, I love your recipes. I have a question about using coconut milk. In the can the cream is on the top. Do I remove the cream and just use the milk? I have tried to mix it together to get the full fat but even with a blender, I get little bits of hard coconut. Do you have any advice for this? The cans are the only way I can find coconut milk without additives.

    Thanks so much,

    Linda

    Reply
    • Erica

      May 22, 2023 at 1:34 pm

      Hi Linda, thanks for the kind words. Yes, you would use both the cream and the liquid in the can of coconut milk. I do find that some brands of canned coconut milk are lumpy and yes, hard to get smooth, even with a blender or food processor. There are some brands that have smooth coconut milk. I’ve found Native Forest to be smooth. I actually prefer the paper/wax containers because of this issue. I recommend getting another brand.

      Reply
      • Linda

        May 25, 2023 at 8:47 pm

        Thanks very much Erica. I am in Vancouver, Canada and drive to Bellingham to Trader Joe’s to get their coconut milk as it is additive free. Where do you buy Native?

        Reply
        • Erica

          May 26, 2023 at 8:14 am

          You can get it on Amazon and some markets carry it as well: https://amzn.to/3qbnKqI. Here’s their website store locater: https://store.edwardandsons.com/pages/store-locator

          Reply
          • Linda

            May 26, 2023 at 3:25 pm

            Thanks Samantha and Erica. I appreciate the help.

            Reply
        • Samantha

          May 26, 2023 at 11:59 am

          Hi Linda,
          I’m in Canada as well, and I’ve found a brand that has a guar-free option called Earth’s Choice – some stores carry it, but you can also buy it on Amazon.ca https://earthschoice.ca/product_type/coconut-milk-guar-gum-free/

          Reply
          • Erica

            May 26, 2023 at 2:39 pm

            Thanks, Samantha!

            Reply

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Recent comments

  • Erica on No-Corn Cornbread {almond & coconut flour}:

    Hi Julie, the recipe is available with a paid subscription. It hasn’t changed, so you’re good to follow the book.
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    Hi Erica! I see the recipe is no longer available online, but lucky for me I have an old version…
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    Hi again Catherine. I’m not sure if you can see the recipe (if you’re a paid subscriber) so for this…
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    Hi Catherine. The nutritional info for one cookie is at the bottom of the recipe, including the calories.
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    How many calories per cookie? I have your cookbook and can’t find calories. Thanks!
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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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About Erica

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

Quick & easy recipes

No-Corn Cornbread
Peanut Butter Sandwich Cookies
Green Goddess Dip & Dressing

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