Silky Avocado Ice Cream

This silky avocado ice cream is unbelievably creamy, naturally sweet, and refreshingly rich with a smooth melt-in-your-mouth texture.

Ingredients

• 2 ripe avocados, peeled and pitted
• 1 can (14 oz) full-fat coconut milk
• 1/2 cup maple syrup or honey
• 1/4 cup fresh lime juice
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt
• 2 tbsp coconut oil, melted
• 1/4 cup chopped dark chocolate or mini chocolate chips (optional)

Instructions

1. Scoop the avocado flesh into a blender or food processor and add the coconut milk, maple syrup, lime juice, vanilla, salt, and melted coconut oil.
2. Blend until completely smooth and silky, scraping down the sides as needed so there are no green lumps left.
3. Taste the mixture and adjust the sweetness or lime juice if desired, then stir in the chopped chocolate if using.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.
5. For a firmer scoop, transfer the churned ice cream to a loaf pan or freezer-safe container and freeze for 2 to 4 hours.
6. Let the ice cream sit at room temperature for 5 minutes before scooping, then serve and enjoy.

Tip: Use perfectly ripe avocados for the creamiest texture and brightest flavor, and press a piece of parchment directly on the surface before freezing to help prevent ice crystals.