- 2 1/2 cups full fat coconut milk
- 1 cup mashed avocado
- 1/2 cup honey
- 1/4 tsp Zint Xylitol
In a blender combine all ingredients, until smooth and silky.
Then cover mixture with saran wrap, pressing into the mixture, to eliminate any pockets of air.
Chill for one hour, then remove saran wrap and add mixture to ice cream maker.
Follow directions on ice cream maker. Normally I have to churn the ice cream for 20 minutes, but this mixture finished sooner at about 18 minutes. The saturated fat caused it to solidify quickly.
Then store in a freezer container, and again cover with saran wrap, eliminating any air pockets.
Freeze overnight. When ready to serve, defrost tub for half an hour.
Avocado Honey Ice Cream
I know avocado honey ice might seem like a crazy flavor, but it was actually really delicious. The avocado taste is very mild and healthy fat gives this ice cream a nice rich texture. Make sure you use a high quality honey, since the flavor of the honey really shines through in this recipe. I’m obsessed with
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