Best 2 Vegan Avocado Ice Cream Recipes
Vegan avocado ice cream is the perfect dessert for those with restricted diets or who are looking to explore dairy-free alternatives. Its creamy and smooth consistency is sure to satisfy any ice cream lover. Unlike many vegan ice cream recipes, this guilt-free frozen treat does not rely on coconut milk or refined sugars and features simple ingredients that are naturally healthy and delicious.
Here are our top 2 tried and tested recipes!
VEGAN AVOCADO ICE CREAM
No dairy, no eggs, no problem! This vegan ice cream gets its velvety texture from avocados and coconut milk.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h40m
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- Mash avocados (you should have about 1 1/2 cups). In a blender, combine avocados, coconut milk, lemon zest and juice, sugar, salt, xanthan gum, if using, and 1/4 cup water. Blend until smooth. Refrigerate 1 hour or up to overnight. Freeze mixture in an ice cream maker according to manufacturer's instructions. Transfer to a loaf pan and freeze, wrapped in plastic, up to 1 week. Let soften at room temperature 20 minutes before serving.
AVOCADO ICE CREAM (VEGAN)
This is the best ice cream I have ever had. It is so delicious and easy to make. Best of all, there are no animal products involved! The vitamin C tablet might seem strange but you really can't taste it at all and it keeps the avocados from turning brown.
Provided by PDX Meems
Categories Frozen Desserts
Time 2h
Yield 1 quart, 8 serving(s)
Number Of Ingredients 7
Steps:
- Bring 1 3/4 cups soy milk, 1/2 cup sugar, zest, and a pinch of salt to a simmer in a 2-quart heavy saucepan over moderate heat. Whisk together cornstarch and remaining 1/4 cup milk in a small bowl until smooth, then whisk into simmering milk. Bring to a boil, whisking constantly, and boil 1 minute. Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice and cold water and cool completely, stirring frequently. Discard zest.
- Quarter, pit, and peel avocados, then purée with vitamin C and remaining 1/4 cup sugar in a food processor until smooth. Add soy milk mixture and blend well.
- Freeze avocado mixture in ice cream maker. Transfer to an airtight container and freeze until hardened, about 1 hour.
- Ice cream can be made 1 week ahead.
Tips:
- Use ripe avocados: The riper the avocados, the creamier and richer your ice cream will be. Look for avocados that are deep green or black in color and yield to gentle pressure when squeezed.
- Freeze your avocados ahead of time: This will make them easier to blend and will help the ice cream set faster. Simply peel and pit the avocados, then cut them into chunks and freeze them in a single layer on a baking sheet for at least 2 hours, or overnight.
- Use a high-powered blender: A regular blender may not be able to blend the frozen avocados and other ingredients smoothly. If you don't have a high-powered blender, you can try using a food processor instead.
- Add a little bit of sweetener: If you find that your ice cream is too tart, you can add a little bit of sweetener, such as maple syrup, honey, or sugar, to taste.
- Serve immediately or freeze for later: Avocado ice cream is best served immediately, but it can also be frozen for later. To freeze, simply transfer the ice cream to an airtight container and freeze for up to 2 weeks.
Conclusion:
Avocado ice cream is a delicious and healthy treat that is perfect for any occasion. It is easy to make and can be customized to your liking. With just a few simple ingredients, you can create a creamy, decadent ice cream that is sure to satisfy your sweet tooth. So next time you are looking for a refreshing and nutritious snack, give avocado ice cream a try. You won't be disappointed!
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