Imagine a dessert that's not only incredibly delicious but also secretly healthy - welcome to the world of Vanilla Avocado Banana Ice Cream! This mind-blowing recipe transforms ordinary ingredients into a luxurious, creamy treat that will make your taste buds dance with joy. Forget everything you know about traditional ice cream - this dairy-free, naturally sweetened delight is about to revolutionize your dessert game, offering a perfect blend of indulgence and nutrition that will leave you craving more.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 ripe avocados
- 2 ripe bananas
- 1 cup coconut milk
- 1/2 cup honey or maple syrup
- 1 teaspoon vanilla extract
Instructions
- Remove the ripe avocados and bananas from the refrigerator and allow them to sit at room temperature for 5-10 minutes to soften slightly.
- Cut the avocados in half, remove the pits, and scoop the flesh into a high-powered blender or food processor.
- Peel the ripe bananas and add them to the blender alongside the avocado flesh.
- Pour the coconut milk into the blender, ensuring it is well-chilled for a creamier texture.
- Add honey or maple syrup to the mixture, depending on your preferred sweetener.
- Pour in the vanilla extract, which will enhance the overall flavor profile of the ice cream.
- Blend the ingredients on high speed for 2-3 minutes until the mixture becomes completely smooth and creamy with no visible chunks.
- Taste the mixture and adjust sweetness if needed by adding more honey or maple syrup.
- Transfer the blended mixture into a freezer-safe container with a tight-fitting lid.
- Cover the container and place in the freezer for 2-3 hours, stirring every 30 minutes to prevent ice crystals from forming.
- Remove from freezer 5-10 minutes before serving to allow slight softening for easier scooping.
- Serve in chilled bowls and optionally garnish with fresh mint leaves, chopped nuts, or a drizzle of honey.
Tips
- Choose perfectly ripe avocados and bananas - they're key to achieving a smooth, creamy texture.
- Use a high-powered blender or food processor to ensure a completely smooth mixture.
- Chill your coconut milk beforehand for an extra creamy consistency.
- Stir the ice cream every 30 minutes during freezing to prevent ice crystals.
- Let the ice cream sit for 5-10 minutes before serving to achieve the ideal scoopable texture.
- Experiment with toppings like chopped nuts, fresh berries, or a drizzle of honey for added excitement.
- For a vegan version, use maple syrup instead of honey.
- Store in an airtight container to maintain freshness and prevent freezer burn.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 3g
Fat: 20g
Saturated Fat: 10g
Cholesterol: 0mg
