Avocado Mint Ice Cream {dairy free}

5 from 1 vote

Avocado Mint Ice Cream {dairy free}

This recipe is best when made in an ice cream maker but you can get away without one with a few tricks: make sure you're using smooth and creamy full fat coconut milk. You can also add a bit more avocado and olive oil to insure smoothness and prevent crystallization (icy texture). Another technique is to take the ice cream of the freezer every half hour for a few hours and blend it with a spoon.

Before serving, let the ice cream thaw at room temperature for a bit.

Servings: servings or 1 pint

Calories: 279kcal

Equipment

1 Food processor

Ingredients

1 large avocado
½ cup coconut cream
6 tablespoons maple syrup or honey
2 tablespoons olive oil or avocado oil
1 teaspoon peppermint oil

Instructions

Add all the ingredients to food processor and pulse until creamy.
Add the mixture to an ice cream maker.
Add to a container and chill in the freezer for a few hours.

Nutrition