Recipe Details
Ingredients
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3ripe avocados – halved, pitted, and peeled
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2lemons, juiced
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2limes, juiced
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1lemon, zested
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1lime, zested
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1(14 ounce) canunsweetened coconut milk
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1cupagave nectar, or more to taste
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¼cupcorn syrup (Optional)
Cooking Directions
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Blend avocados, lemon juice, lime juice, lemon zest, and lime zest together in a food processor until smooth; add coconut milk, agave nectar, and corn syrup and blend until smooth. Cover bowl of food processor and refrigerate for at least 1 hour.
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Pour avocado mixture into ice cream maker and process according to manufacturer’s instructions.
Tips
Corn syrup helps the finished product emulsify better, but for those conscious of sweetener intake, it can be left out.
Because freezing dampens flavors, make sure the puree is slightly sweeter than you’d like the finished product to be.
Serve from ice cream canister for soft-serve consistency, or pack into a freezer-safe container, cover the surface with parchment or waxed paper, and freeze for at least 4 hours.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe10 | |
| Calories297 | |
| % Daily Value * | |
| Total Fat 17g |
22% |
| Saturated Fat 9g |
44% |
| Sodium 15mg |
1% |
| Total Carbohydrate 40g |
14% |
| Dietary Fiber 7g |
23% |
| Total Sugars 27g |
|
| Protein 2g |
4% |
| Vitamin C 11mg |
13% |
| Calcium 21mg |
2% |
| Iron 2mg |
9% |
| Potassium 394mg |
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.
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