Vanilla Avocado & Banana Ice Cream
by:
This "ice cream" took little to no effort and just a little waiting before you can dig in if you really want that hard ice cream texture but you can absolutely dig right in once it's blended. It has an amazingly light flavor and is deliciously satisfying. Garnish with a little mint and I am a happy girl. 8 Servings Photos by A Healthy Jalapeño Recipe adopted by Love Veggies and Yoga
ingredients
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serves: 8
1 ripe avocado
1 medium frozen banana (in chunks is optimal)
1 tsp vanilla extract
1/2 c vanilla coconut milk or vanilla flavored nut milk, milk, cream, or water
1/2 c amber agave (add/reduce/omit as desired) or use raw sugar or truvia
1 cup ice cubes (optional)
Nutrition Facts
Vanilla Avocado & Banana Ice Cream
Servings Per Recipe: 8
Amount per Serving
Calories: 88
- Total Fat: 5.6 g
- Saturated Fat: 0.8 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 3 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 3.3 g
- Sugars: 3.8 g
- Protein: 1.1 g
preparation
1. Blend everything in a blender until smooth.
2. Store in container in the freezer. Mixture will freeze solid in the freezer and if so, let thaw for 5 minutes on countertop until you can scoop it out.
Cooks' note:
Note: After a week, this ice cream had not turned brown even though avocados tend to oxidize rapidly. And, the flavor still tasted spot-on.
1
comments
Mommy_loves_to_cook
March 19, 2012
Lilia
May 29, 2013
Looks amazing.I love banana and avocado