No Churn Avocado Ice Cream
This avocado ice cream is not only delicious, it is vegan and refined sugar free! A unique mix of avocados and bananas make it super creamy and healthy. It’s easy to make in a blender. For a bit of texture, add chocolate chips, fresh mint or your favourite nuts after it’s blended.
Ingredients
4 avocados, scooped (we love NZ Avocado)- 2 cans Chantal Organics Coconut Cream, refrigerated
- 2 Bananas, sliced & frozen
- ¼ cup lemon juice
- ⅓ cup maple syrup, or to taste
- 1 tsp salt
- ½ cup shelled pistachios, roughly chopped (we love Alison’s Pantry)
- Equipment: A metal loaf tin, chilled in the freezer beforehand
instructions
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Step 1.
Blend the avocado pulp until smooth.
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Step 2.
Add the solid coconut cream (it will divide in the fridge, save the liquid or use in another recipe) and blend until smooth.
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Step 3.
Add the bananas, lemon juice, maple syrup and salt and blend until smooth and creamy. Check the sweetness, if you prefer a sweeter ice cream then simply add more maple syrup.
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Step 4.
Pour into the chilled tin and top with chopped pistachios.
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Step 5.
Freeze for 4 hours, or until set. If it freezes solid then simply let it thaw for 10 mins before serving. Scoop into bowls or waffle cones and enjoy.
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Chantal Organics Products used
