Smooth, tangy, and full of plant-based goodness, this vibrant green scoop blends avocado, lime juice, and coconut milk for a refreshing treat. Perfect for summer or a twist in your next smoothie. No dairy, just cool, creamy flavor.
Ingredients
- 2 cups (480 ml) all-natural canned coconut milk
- ⅓ cup (67 g) organic unrefined cane sugar
- ¼ cup (60 ml) organic agave
- 1 whole avocado diced
- 2 tbsp (30 ml) lime juice (the juice of about 1 lime)
- Pinch of sea salt
Instructions
- Use a high-speed or immersion blender to thoroughly mix all of the ingredients until they are completely smooth. Chill the mixture for at least 1 hour, or overnight.
- Add the chilled mixture to your ice cream maker and churn it according to the manufacturer’s instructions. Most machines take 10 to 15 minutes depending on the temperature of the mix, and when it’s finished it should look like soft serve. Once it’s churned, transfer the ice cream to a large, freezer-safe container. Smooth the top, cover, and freeze it for at least 5 to 6 hours, or until it is firm.
- Depending on the temperature of your freezer, you may want to set the ice cream out for 5 to 10 minutes to soften it before serving. This ice cream will keep in the freezer for a couple of weeks in an airtight container, though it is best when it’s fresh.