Serves 2-4
I scream, you scream, we all scream for… AVOCADO ICE CREAM?
So that’s not exactly how the old saying goes, but we’re definitely screaming for this recipe! When we figured out how to combine 3 of our favorite things (avocados, ice cream, and coconuts) into one delicious dessert, we knew we had a winner.
It’s delicious, packed with all kinds of healthy ingredients, and the awesome green color is sure to amuse any guests!
For more Ice Cream delights in time for #NationalIceCreamDay, check out our Hot Fudge Sauce recipe, Pretzel Ice Cream Cones, and our other Summer Ice Cream Flavors to try. If you’re looking for a healthier alternative, be sure to make some Peanut Butter Salted Caramel Nice Cream.
Ingredients
1 can coconut milk
1 1/2 avocados
1/4 cup spinach, cooked with liquid removed
1 tsp lemon juice
1/3 cup raw agave nectar
prep
Place a can of coconut milk in the refrigerator overnight.
Method
Cut the avocados and remove the pits and skin.
Place the avocados in a food processor or blender with the lemon juice and spinach.
Blend until smooth.
Open the coconut milk can.
Carefully remove and reserve the liquid.
Place the remaining coconut cream in a bowl.
Whip with a hand mixer until it becomes fluffy and smooth.
Fold in the avocado mixture and raw agave nectar into the coconut cream.
Place in a glass or metal pan.
Freeze for 2 hours or until hardened.
garnish
Scoop 1-3 scoops into a bowl then top with a drizzle of Hot Fudge Sauce and toasted coconut flakes.
Notes + Serving Tips
If the ice cream is too hard to scoop, simply let it sit at room temperature for a minute or two.
Heat you spoon by dipping into warm water for a nice, clean scoop.
