Healthy and Easy Avocado Ice Cream

Vegan Avocado Ice Cream

From Elephantastic Vegan

Vegan Avocado Ice Cream

INGREDIENTS( all ingredients found in Whole Foods)

  1. 1 14-ounce can full-fat coconut milk
  2. 1 1/2 avocados
  3. 1 teaspoon lemon juice
  4. 1/3 cup brown rice syrup (Note this syrup has less fructose then sugar/ a healthy alternative)

DIRECTIONS

  1. Place the can of coconut milk in the refrigerator overnight.
  2. Cut the avocados in half, remove the pits, and spoon out the avocado flesh. Place the avocado flesh and lemon juice in a food processor and process until it’s a smooth avocado cream. Set aside. (Note use the other half of avocado on toast )
  3. Open the coconut milk can upside down, and drain excess coconut water. Spoon coconut cream into a bowl and whip with a hand mixer until its consistency resembles soft whipped cream. Gently fold in avocado cream and rice syrup until incorporated. (Note use the excess liquid in smoothies YUM)
  4. Place mixture in a freezer-safe dish and freeze for at least 4 hours.
  5. If it’s too hard to scoop, let sit at room temperature for a minute or two.