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Vegan + Dairy-Free Coconut Avocado Ice Cream

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This vegan ice cream is thick and creamy with the use of avocados and coconut milk, then gets an extra kick from fresh cilantro and jalapeno peppers. No ice cream machine needed, just a blender and a freezer!
Ingredients
  Avocado 1 Large, halved, seeded, peeled
  Coconut cream 1⁄2 Cup (8 tbs), frozen
  Coconut oil 2 Tablespoon (solid)
  Maple syrup 1 Tablespoon
  Salt 1 Dash
  Packed cilantro 1⁄2 Tablespoon
  Jalapeno pepper 1⁄2 , seeded, sliced
  Grated lime zest 1 Teaspoon
Directions

MAKING:

  1. In a blender, blend together avocado meat, frozen coconut cream, solid coconut oil, maple syrup, salt, fresh cilantro and jalapeno pepper.
  2. Transfer the ice cream to a shallow baking dish and freeze for 1-2 hours.
  3. Garnish with grated lime zest.

SERVING:

  1. Serve and enjoy!
Things You Will Need
Shallow baking dish
Freezer
Blender

Recipe Summary

Difficulty Level: 
Easy
Dish: 
Ice Cream
Course: 
Dessert
Ingredient: 
Avocado
Method: 
Blending, Freezed
Restriction: 
Vegan
Channel: 
VeganLife
Occasion: 
St Patricks Day
Preparation Time: 
120 Minutes
Servings: 
2

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Nutrition Rank

Nutrition Facts

Serving size

Calories 366 Calories from Fat 212

% Daily Value*

Total Fat 25 g38.2%

Saturated Fat 22.3 g111.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 84.8 mg3.5%

Total Carbohydrates 38 g12.6%

Dietary Fiber 0.59 g2.4%

Sugars 35.6 g

Protein 0.87 g1.7%

Vitamin A 5.6% Vitamin C 9.6%

Calcium 1.4% Iron 1.6%

*Based on a 2000 Calorie diet

Vegan + Dairy-Free Coconut Avocado Ice Cream Recipe Video