Creamy Avocado Coconut Ice-cream

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories while maintaining creaminess.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index.

chopped nuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide a similar crunch with fewer allergens.

Pit and scoop the avocados into a food processor.

Add the can of coconut milk, a touch of vanilla extract, maple syrup, honey, a pinch of salt, and lime juice into the food processor.

Blend until smooth, tasting and adjusting sweetness or lime juice as needed.

Pour the mixture into a freezer-safe container, covering it with Glad Wrap to prevent ice crystals.

Freeze for 4 to 6 hours, stirring once or twice during the first couple of hours to maintain a smooth texture.

Let the ice cream sit at room temperature for about 30 minutes before scooping.

Scoop into bowls and top with chopped pistachios.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens