:max_bytes(150000):strip_icc():format(webp)/207426-579acb77769440928496ae046c746430.jpg)
Ingredients
-
1 ½ cups milk
-
1 cup coconut cream
-
½ cup white sugar
-
2 (1/2 pound) avocados, peeled and pitted
-
¾ teaspoon lemon juice
Directions
-
Puree milk, coconut cream, sugar, avocados, and lemon juice in a blender until smooth. Pour into a bowl, cover, and refrigerate for several hours until cold. Freeze in an ice cream machine according to manufacturer's directions, then freeze overnight.
-
Allow ice cream to soften in refrigerator for 10 minutes before serving.
Note
If you don't have an ice cream machine, you can make this in the freezer. Just pour the puree into a dish and place it into the freezer. Freeze for about 2 to 3 hours, then mash it into a slush; repeat the freezing and mashing about 3 to 4 times so that the ice cream will be smooth. Finally, freeze overnight and serve as directed.
Nutrition Facts (per serving)
269 | Calories |
14g | Fat |
36g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 269 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 6g | 32% |
Cholesterol 4mg | 1% |
Sodium 34mg | 1% |
Total Carbohydrate 36g | 13% |
Dietary Fiber 4g | 14% |
Total Sugars 31g | |
Protein 3g | 6% |
Vitamin C 6mg | 7% |
Calcium 62mg | 5% |
Iron 0mg | 2% |
Potassium 375mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.