Did you know, in some countries it’s actually weird to use avocados as a savoury option? They’re classed as a fruit and used in desserts, ice creams and sweet treats. Avo go at that!
This vegan avocado ice cream is thick and creamy, leaning more towards coconut and vanilla than avocado in flavor. If you’re not a fan of avocados, be aware that there is a subtle avocado taste, but it primarily resembles rich, green coconutty vanilla ice cream.
Including optional ingredients like vanilla extract or doubling the amount of lemon juice can make the avocado flavor more subtle.
If you’re more vegetarian than vegan, opt for the heavy whipping cream over coconut cream if you wish to eliminate the coconut taste altogether and make it extra creamy.
- 2 avocados (keep the skins neat, cleaned and in tact)
- 1 cup coconut milk chilled (heavy cream for a non-vegan option)
- 1/4 cup sweetener of choice (maple syrup / agave nectar)
- 1/2 tsp lemon juice
- Fresh dates or vegan chocolate truffles as “pits”
- Optional 1/4 tsp vanilla
Blend all ingredients together and either churn in an ice cream maker, freeze in a tray, or (my personal OTT favorite) pour into clean, empty avocado skins and freeze.
Before serving, scoop out a little space for the ‘pit’ and replace with a date or truffle just prior to serving.
Tip: don’t freeze the date or truffle unless you want to send your guests home with a dentist bill!