Avocado Ice Cream
Ingredients:
- 1 14 oz. can of coconut milk
- 2 ripe avocados, halved, pitted and peeled
- 1 ripe banana, cut & frozen
- 3 tablespoons maple syrup
- 2 tablespoons lemon juice
Directions:
- Chill a loaf pan in the refrigerator for at least 30 minutes or up to 24 hours.
- In a high-speed blender, add the peeled and pitted avocados. Scoop out the solid part of the coconut milk into a blender and save the liquid part to use in another recipe (like a smoothie). Add the banana, maple syrup, lemon juice, and mint leaves. Blend until smooth and creamy.
- Pour the mixture into the chilled loaf pan and use the back of a spoon to distribute evenly. Place in the freezer for at least 4 hours or overnight.
- For best results, let soften for 10-15 minutes at room temperature before serving.
From "Feel Good Foodie" https://feelgoodfoodie.net/recipe/avocado-ice-cream/#wprm-recipe-container-5601
