Avocado Ice Cream
Ingredients
- 2 ripe avocados
- 1 14-ounce can full-fat coconut milk
- 1 ripe banana
- 3 tablespoon maple syrup
- 2 tablespoon lemon juice
- 4-5 large mint leaves
Preparation
Chill a loaf pan in the refrigerator for at about 30 minutes
In a high-speed blender, add the peeled and pitted avocados
Scoop out the solid part of the coconut milk into a blender and save the liquid part to use in another recipe (like a smoothie)
Add the banana, maple syrup, lemon juice and mint leaves
Blend until smooth and creamy
Pour the mixture into the chilled loaf pan and use the back of a spoon to distribute evenly
Place in the freezer for at least 4 hours or overnight
For best results, let soften for 10-15 minutes at room temperature before serving