This is a delicious, dairy-free avocado ice cream. It’s healthy, quick, and you don’t feel guilty indulging! (Make sure you use dark chocolate topping to keep it dairy-free!)
INGREDIENTS:
14 oz coconut milk
2 avocados
1/3 cup honey
juice of 1/2 lemon (optional to prevent browning)
DIRECTIONS:
Put coconut milk in fridge overnight. Puree the avocados in a blender or food processor until smooth. (Add lemon juice to prevent browning). In a mixer (free-standing or hand-held) scoop out fat from refrigerated coconut milk. Do not use liquid. Mix until stiff peaks form. Fold in avocado and honey. Place in an ice cream container or a freezer safe container and freeze until solid. You may have to set the container out for a few minutes before spooning to allow to soften.
This is also great with coconut and slivered almonds on top!
Looking for the dairy version? Try this recipe!
*This is not a sponsored post. All opinions are my own.*
Baby Owen is a cutie.