I usually flavor this ice cream with mint extract, but you can use it as a base for any flavor of egg-free ice cream you like: simply swap the mint extract or oil for another flavor.
Ingredients
- 2 avocados, halved, pitted, and peeled
- 1 cup unsweetened (unflavored or vanilla) almond milk, store-bought or homemade (or unsweetened [unflavored or vanilla] hemp milk for nut-free)
- 1 cup heavy cream
- ½ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
- 1 tablespoon lime or lemon juice
- 1 teaspoon mint extract or a few drops of mint oil (or other flavored extract or oil of choice)
- ½ teaspoon fine sea salt
Special Equipment
How to Make It
- Place all the ingredients in a blender and puree until smooth.
- Pour into an ice cream maker and churn, following the manufacturer’s instructions, until set. Serve immediately or transfer to a container and freeze for up to 1 month. Once frozen, allow the ice cream to soften at room temperature for 15 minutes before serving.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 225 kcal Calories from Fat: 188.1 kcal |
|
% Daily Value*
|
| Total Fat 20.9 g 60% |
Trans Fat 0.0 g |
carbohydrates 8.7 g 7% |
Dietary Fiber 6.8 g 18% |
Protein 1.9 g 4% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |