Easy No Churn Avocado Ice Cream Vegan Gf Paleo Super Creamy

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This easy, no-churn Avocado Ice Cream is made using a food processor and very simple ingredients! You’re just 5 ingredients away from this delicious vegan, dairy-free, clean-eating, and paleo avocado ice cream recipe!

Can I Freeze Avocado?If you’re sitting there and asking yourself if avocados really can be frozen, the answer is YES!  For some reason (for me) it was hard to believe this at first, but avocados can be frozen and they work perfectly in smoothies and ice creams when frozen.  However, there is one caveat: avocados do have a slightly different texture once frozen, so they wouldn’t work well to top on a salad or make avocado toast, but they work great in ice creams and smoothies where their original texture isn;t needed.
If you’re not going to use the avocados in this ice cream recipe, the best way to freeze an avocado is to remove the skin, dice it into pieces or mash it, and then store it in an air-tight container in freezer.  Frozen avocados will last up to 3-4 months in the freezer.  Check out this post for a great avocado smoothie freezer pack recipe.

How To Make Avocado Ice Cream At HomeMaking your own avocado ice cream at home is incredibly easy.  Just follow these simple steps:
Add sliced, peeled fresh avocado to a food processor or high-speed blender, and blend until smooth.
Add hardened coconut cream from canned coconut milk, along with sliced frozen bananas, pure maple syrup, and lemon juice, and blend until smooth and creamy. If bananas are not fully ripe, you may need to add in additional maple syrup.
Taste, and add any more pure maple syrup, as needed, to reach the desired sweetness. 
Transfer the mixture into a freezer-safe container, and place in freezer for at least 3-4 hours or overnight.
When ready to serve, let soften for 10-15 minutes at room temperature before scooping.
For this recipe, I use frozen sliced bananas and finish the freezing in the freezer, but you could also also freeze the avocados ahead of time so the texture is more like soft serve once blended.

What Does Avocado Ice Cream Taste Like?Are you freaking out right now that your avocado ice cream is going to taste like frozen guacamole?  If so, don’t worry: it does NOT taste like frozen guacamole.  While I love me some good guacamole…that’s just eww.  So, what DOES guacamole taste like?  It tastes like a mellow, rich, creamy, smooth, and sweet frozen avocado. You can easily add additional flavors to your avocado ice cream, like the following avocado ice cream flavor add-ins:
dark chocolate morselsfresh mint (or peppermint extract)ground cinnamonvanilla bean (or vanilla extract)chopped pistachios or almondsThe flavor is very mellow so it can handle a variety of different add-ins.

How To Make Avocado Sweeter More NaturallyThis avocado ice cream uses pure maple syrup and sliced bananas for natural sweetness.  I like the combination of these two so I don’t overpower the avocado ice cream with the bananas, but the flavor is sweet enough for your tastebuds.  Keep in mind the natural sweetness of the avocado will have a big effect on the ice cream – so if the avocado is low in flavor and richness, that will get reflected in the ice cream.
The riper the banana, the sweeter the ice cream will be as well so make sure to use ripe bananas.  If you can’t find super ripe bananas, you’ll likely need to add a bit more pure maple syrup to compensate.
For those who don’t like bananas of who need a different option for a natural way to sweeten ice cream, you can also use raw honey.

How To Make Homemade Ice Cream More CreamyFortunately, avocados and bananas are ver creamy naturally, so they’re perfect for a creamy homemade ice cream.  Here are some tips for how to make your homemade ice cream more creamy:
use full fat coconut cream (from a refrigerated can of coconut milk)once frozen, allow to thaw for 10-15 minutes, and then stir together again before servingchoose perfectly ripe avocadoschoose ripe bananas
How To Store Avocado Ice CreamTo store your delicious avocado ice cream, I recommend using an air-tight container that is freezer-safe.  I often use my glass meal prep containers and then adding a layer of plastic wrap over the top to keep it air-tight.  You could also use freezer-safe bags, like these re-usable storage bags, which I love as well.

More Homemade Ice Cream RecipesI’m so excited for you to try avocado ice cream and would love to hear what you think in the comments below.  For more tasty and clean-eating homemade ice cream recipes, check out some more of my faves:
banana ice creamchocolate banana ice creameggnog ice creamcoffee ice creampeach ice creampumpkin ice creamI have sooooo many more on the blog, but these ones are great ice cream recipes to get you started!


Easy No-Churn Avocado Ice Cream

This easy, no-churn Avocado Ice Cream is made using a food processor and very simple ingredients! You’re just 5 ingredients away from this delicious vegan, dairy-free, clean-eating, and paleo avocado ice cream recipe!
1/4 cup hardened coconut cream ((from 1 14-oz can full-fat coconut milk, refrigerated overnight — only the cream))2 ripe avocados, (halved, pitted and peeled)2 very ripe bananas, (sliced and frozen)3 tbsp pure maple syrup, (plus more, to taste)1 tbsp freshly squeezed lemon juiceAdd sliced, peeled fresh avocado to a food processor or high-speed blender, and blend until smooth.
Add hardened coconut cream from canned coconut milk, along with sliced frozen bananas, pure maple syrup, and lemon juice, and blend until smooth and creamy. If bananas are not fully ripe, you may need to add in additional maple syrup.Taste, and add any more pure maple syrup, as needed, to reach the desired sweetness.Transfer the mixture into a freezer-safe container, and place in freezer for at least 3-4 hours or overnight.
When ready to serve, let soften for 10-15 minutes at room temperature before scooping.
This post contains affiliate links for products I use often and highly recommend.
The post Easy No-Churn Avocado Ice Cream | Vegan, GF, Paleo + Super Creamy appeared first on A Sweet Pea Chef.


* This article was originally published here

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