Avocado Ice Cream
This creamy and smooth Avocado Ice Cream is just the dessert to please any diet! Made with only 3 ingredients, it makes a perfect summer treat.
Servings: 4 servings
- 2 medium avocados
- 3 medium ripe bananas
- 1 lime, juiced (about 2 tbsp.)
Peel avocados and bananas and cut into medium (1 inch) pieces.
Put the fruits into a Ziploc bag and freeze for 4 hours or overnight.
Place the frozen avocados and bananas into a food processor* or a very powerful blender and start pulsing. At first, you’ll see big chunks of fruits, and it won’t seem like it’s working. That’s OK, just keep pulsing and breaking big lumps with a spoon.
When the frozen fruit breaks down a bit more, add the lime juice. Process the ice cream, stopping to scrape the sides of the food processor and breaking any lumps with a spoon.
Now the ice cream is looking creamier and creamier! Congratulations! Taste to see if it needs more lime juice, and keep processing until it gets nice and smooth. Serve immediately.**
*Bang the bag of frozen fruit on the kitchen table a couple of times to help break up the pieces that are stuck together.
**At this point, your ice cream will have “soft-serve” consistency. If you prefer, you can transfer it to an airtight container and freeze it until it’s a little more solid (about 1 hour), and scoop it into a bowl.
Calories: 240kcal | Carbohydrates: 29g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Sodium: 8mg | Potassium: 804mg | Fiber: 9g | Sugar: 11g | Vitamin A: 205IU | Vitamin C: 20mg | Calcium: 16mg | Iron: 0.8mg