Vegan Avocado-Coconut Milk Ice Cream Recipe - Allrecipes.com
  • READY IN 3+ hrs

Vegan Avocado-Coconut Milk Ice Cream

Recipe by  

"My very favorite non-dairy ice cream! Rich, creamy, vegan, and free of cane sugars. It tastes a little like key lime pie; the avocado just adds silkiness and color. I added a little corn syrup because it helps the finished product emulsify better, but for those conscious of sweetener intake, it can be left out without ill effect. Delicious when sprinkled with toasted shredded coconut!"

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Original recipe makes 10 servings Change Servings
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  • PREP

    10 mins
  • READY IN

    3 hrs 10 mins

Directions

  1. Blend avocados, lemon juice, lime juice, lemon zest, and lime zest together in a food processor until smooth; add coconut milk, agave nectar, and corn syrup and blend until smooth. Cover bowl of food processor and refrigerate for at least 1 hour.
  2. Pour avocado mixture into ice cream maker and process according to manufacturer's instructions.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • Because freezing dampens flavors, make sure the puree is slightly sweeter than you'd like the finished product to be.
  • Serve from ice cream canister for soft-serve consistency, or pack into a freezer-safe container, cover the surface with parchment or waxed paper, and freeze for at least 4 hours.
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Nutrition

  • Calories
  • 297 kcal
  • 15%
  • Carbohydrates
  • 39.7 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 17.2 g
  • 27%
  • Fiber
  • 6.5 g
  • 26%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 15 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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