</a><p>Attention all avocado-lovers out there: this is a recipe that you absolutely must try. One bite and you'll want to add this vegan sweet treat to your stockpile of healthy dessert ideas.<br /><br /></i></a> Vegan Avocado Ice Cream From Elephantastic Vegan</a></p> Ingredients<ol>1 14-ounce can full-fat coconut milk</li><br />1 1/2 avocados</li><br />1 teaspoon lemon juice</li><br />1/3 cup brown rice syrup</li></ol><br /> Directions<ol><br /><li>Place the can of coconut milk in the refrigerator overnight.</li><br /><li>Cut the avocados in half, remove the pits, and spoon out the avocado flesh. Place the avocado flesh and lemon juice in a food processor and process until it's a smooth avocado cream. Set aside. </li><br /><li>Open the coconut milk can upside down, and drain excess coconut water. Spoon coconut cream into a bowl and whip with a hand mixer until its consistency resembles soft whipped cream. Gently fold in avocado cream and rice syrup until incorporated.</li><br /><li>Place mixture in a freezer-safe dish and freeze for at least 4 hours.</li><br /><li>If it's too hard to scoop, let sit at room temperature for a minute or two.</li><br /></ol><br /> Information Category Desserts, Ice cream Yield 4 servings Cook Time 5 hours <br /> <br /> <br /> <br /><br /><br /><br /> <br /> <br /> <br /> <br /> <br /> Average ( votes): <br /> <br /> <br /><br />Print recipe</a><br />
