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10 • minutes
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4 • serves
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No Churn Avocado Ice Cream

5/5 (2)


  • tick4 avocados, scooped (we love NZ Avocado)
  • tick2 cans Chantal Organics Coconut Cream, refrigerated
  • tick2 Bananas, sliced & frozen
  • tick¼ cup lemon juice
  • tick⅓ cup maple syrup, or to taste
  • tick1 tsp salt
  • tick½ cup shelled pistachios, roughly chopped (we love Alison’s Pantry)
  • tickEquipment: A metal loaf tin, chilled in the freezer beforehand


  • Step 1.

    Blend the avocado pulp until smooth.

  • 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.

  • 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.

  • Step 4.

    Pour into the chilled tin and top with chopped pistachios.

  • 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.

Chantal Organics Products used

Coconut Cream

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