- 6 Deliciously Healthy Avocado Desserts
- Don’t Miss These…
- Use Avocado Instead of Butter & 5 More Avocado Substitutions
- Charm School’s Avocado Ice Cream
- Deliciously Ella’s Cacao and Avocado Mousse
- Avocado and Pistachio No-Bake Cheesecake
- Gluten-Free, Oil-Free Avocado Brownies
- How to make avocado ice cream
- Avocado ice cream variations
- Tips for making avocado nice cream
- For more vegan desserts:
- Avocado Ice Cream
6 Deliciously Healthy Avocado Desserts
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Just because they’re desserts doesn’t mean they can’t also be healthy. Avocados provide a fantastic opportunity to turn regular desserts into slightly healthier sweet options, with their subtle taste and great texture, they can be added to just about anything to enhance both the flavor and the nutrition. Take a look at these healthy and delicious avocado-based desserts and just try to resist the temptation.
1. Healthy Avocado Maven
These gooey, chewy chocolate brownies are full of healthy ingredients like avocados, applesauce, and coconut flour. While no artificial sweeteners are added to the recipe, these brownies definitely don’t fall short when it comes to decadence.
Visit The Heathy Maven to find delicious recipes and great tips on living a healthier life.
2. No-Bake Avocado Lime Cheesecake
Who doesn’t love a good cheesecake? Especially when that cheesecake comes without all of fuss of water baths and ovens but still keeps that great taste. The simple graham cracker crust is filled with a delicious lime, avocado, and cream cheese mixture that tastes amazing and holds up in any situation.
Get amazing recipes from a fantastic chef at Chef Sheilla.
3. No Churn Avocado Pistachio Ice Cream
This whipping cream and avocado based ice cream allows you to create a delicious, creamy frozen treat without an ice cream maker or a lot of strenuous work. By simply combining ingredients in a food processor and freezing them for the appropriate amount of time, you can create your new not-so-guilty pleasure.
I Wash You Dry is full of simple, but delicious recipes for the entire family to enjoy.
4. Avocado Truffles
Completely dairy and gluten free these truffles somehow manage to be ridiculously delicious and slightly sinful without being bad for you. Ripened avocados and dairy free chocolate combine perfectly to create these little coconut covered delights.
Head over to What The Fork to find recipes for every occasion and some serious food envy.
5. Chocolate Peanut Butter Avocado Pudding
This pudding is so delicious and so easy to make that you’ll never think of buying the pre-packaged stuff again. Creamy peanut butter mixes with ripe avocados, cocoa powder, and bananas to create this creamy, smooth decadent dessert.
Find a great mix of healthy desserts and savory saviors at Minimalist Baker.
6. Coconut Avocado Popsicles
Healthy, sweet, and perfect for the summertime, these frozen avocado and coconut milk treats are dipped in creamy chocolate and covered in a medley of whatever nuts you want.
The Little Epicurean is full of inspiring travel blogs and enough recipes to keep you full forever.
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A city girl currently living it up in the south with my little family. I love baking, hoarding makeup, and daydreaming. If I’m not writing, I’m probably trying to think up weird pizza recipes or watching Property Brothers.
Latest posts by Jordyn Smith (see all)
- 12 Creative DIY Thanksgiving Place Cards – October 16, 2018
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Don’t you LOVE rich and creamy homemade desserts? I always enjoy trying new and interesting dessert recipes, and avocado is one of the ingredients I’ve started to love using in my sweet treats.
It’s no mystery that avocado is a superfood, but there’s no need to eat it only in salad.
One of my daughters will actually tell you that avocado is her favorite food. She loves it and usually eats it straight out of the peel with a spoon.
But most kids aren’t as likely to jump at the chance to gobble down an avocado.
In fact, getting many kids to eat an avocado can be rather tricky. However, give them a creamy chocolate avocado mousse, or some moist avocado brownies and you’ll have a group of tiny and very energetic avocado fans.
It’s also a clever way to make desserts more nutritious and healthy. When you have picky eaters, you need all the help you can get, right?
I’m sharing some of my favorite avocado dessert recipes today — a lot of them are very easy to make and you can’t even tell they actually contain avocado which is perfect for those who don’t enjoy eating the fruit as is.
- Chocolate Beet Cake With Chocolate Avocado Frosting from theprettybee.com
- Avocado Key Lime Pie from lifeloveandsugar.com
- Dark Chocolate Avocado Pudding from twopeasandtheirpod.com
- 4-Ingredient Avocado Truffles from simplytothrive.com
- Raw Avocado Lime Mousse from oliviascuisine.com
- Chilli Chocolate Avocado Dessert from everydayhealthyrecipes.com
- Mocha Avocado Chocolate Pudding from emilieeats.com
- Creamy Coconut And Avocado Mousse Recipe from thebellephant.com
- No-Bake Avocado Lime Parfait from yummyhealthyeasy.com
- Dairy-Free Chocolate Avocado Buttercream from alldayidreamaboutfood.com
- Avocado And Banana Pudding from greenevi.com
- Peanut Butter Chocolate Avocado Mousse from bewholebeyou.com
- Avocado Banana Bread from crazyforcrust.com
- Berry Buckwheat Crepes With Avocado Chocolate Mousse from abbeyskitchen.com
- Toasted Coconut Chocolate Avocado Mousse from eat-spin-run-repeat.com
- Coconut Lime Avocado Muffins from peasandcrayons.com
- Creamy Chocolate Soft Serve Avocado Ice Cream from halfbakedharvest.com
- Vegan Confetti Avocado Chocolate Brownies from lettuceeatveggies.com
- Key Lime Pie Chia Pudding from blissfulbasil.com
- Paleo Chocolate Chip Cookie Cake Cupcakes from perchancetocook.com
Don’t Miss These…
If you’re looking for more avocado goodness… don’t miss these healthy recipes.
Sweet Kale Smoothie Recipe
Avocado Yogurt Dressing and Dip
Use Avocado Instead of Butter & 5 More Avocado Substitutions
When most people think of cooking with avocados they think about their most common uses: mixed into a salad, added to a sandwich, or as a base for classic guacamole. However, avocados can also be used as a substitution for many common kitchen ingredients.
Avocados can be substituted for several ingredients in baking and cooking, such as butter, shortening, eggs, oil, mayonnaise, and sour cream. Some people use avocado as a vegan substitute for these ingredients, but another reason to go with avocado is the increase in nutritional value.
When you substitute avocado for another fat, you’re getting about 20 vitamins, minerals, and phytonutrients, and “good fats” as opposed to saturated. You’re also reducing the amount of calories in your dish. For instance, 2 tablespoons of avocado only has 50 calories, compared to 2 tablespoons of butter that has more than four times that amount. And it’s easy to swap in — usually you can just swap 1 cup of butter or oil for 1 cup of avocado. However, with eggs it’s a different story. Substitute 2 tablespoons to ¼ cup mashed avocado per egg.
Because of the high quantity of water in an avocado, your baked goods like breads and muffins will come out of the oven much softer and less likely to crumble than if you were to use butter. However, make sure to note that when using avocado in cakes and breads, the baked goods may rise higher and brown quicker. To avoid these things from happening, reduce your oven temperature by about 25 percent and increase your baking time.
To get all of the benefits of avocados in your next meal, take a look at these six unexpected ingredients that avocado can replace.
Full of omega-3s and vitamin E, avocados taste perfect when thinly sliced on a salad, thrown in a fruity smoothie, or paired with salty sunflower seeds. Yet another way you can incorporate the ever-versatile avocado into your culinary life: as a substitute for butter.
When baking, substitute half the amount of butter in your recipe for mashed avocado. If you substitute the whole amount, you’ll end up with flatter results. To help you figure out how much you’ll need, it helps to know that one avocado yields about three-quarters of a cup. Substituting butter with avocado not only lowers the calorie content — half a cup of butter is 813 calories, and the same amount of mashed avocado is 184 — but it also yields a softer, moister baked good. While this fruit is high in fat, avocados contain heart-healthy monounsaturated fat, which can actually lower LDL (bad) cholesterol and maintain HDL (good) cholesterol and help decrease belly fat.
Per quarter-cup serving, avocados have over 300 fewer calories than butter but also offer less saturated fat and cholesterol. This green fruit also offers more protein and added fiber, and it’s rich in B vitamins, as well as folate, potassium, vitamin E, and vitamin K. You can’t say that about butter.
Here are some recipes you can try with this butter substitute:
- Pumpkin muffins: you won’t believe how soft and moist these muffins are; no one will know there’s not a pat of butter.
- Banana oatmeal crumb muffins: this can be made into one loaf of banana bread instead of 12 muffins.
- Vegan chocolate cupcakes with “buttercream” frosting: For this recipe, the butter that’s traditionally used to make frosting is replaced with ripe avocados, yielding the smoothest, most delicious frosting.
Image Source: POPSUGAR Photography / Jenny Sugar
One of my favorite things about this blog is the opportunity to talk about food, cooking, and travel with people I don’t see often or may have never even met in person.
Since I started this blog last year, my friends and family members often send me recipes and food articles that they think may interest me or make good content for blog posts. Though she does not read my blog, my grandma cuts recipes out of the newspaper and sends me a big envelope full of them once a month. I don’t cook all of these recipes, but I always enjoy reading them.
Last month, my neighbor Chris (you may know her from her pineapple cake or her fluffy cheesecake) ate at Maiz Cantina in Ypsilanti, Michigan and ordered their baked avocado dish. She loved it and shared the recipe with me. I made it a few days later and it was so good I knew I needed to share it here too.
Baked avocados are simple to make. Cut an avocado in half, remove the pit, and season it with salt and pepper. Fill the center with pico de gallo and shred some cheese on top. Place the halves on a baking sheet and bake at 325 degrees until the cheese has melted and the avocado is warm throughout.
One trick is to crinkle up a piece of foil and set the avocado on it on the baking sheet. The foil helps keep the avocado halves secure and prevents them from rolling around and losing all of the toppings.
A recipe is not needed to make these but I have provided one anyways. You can use whatever you have for the filling and don’t feel like you need to measure anything. Chopped onion, tomato, jalapeño, cilantro, lime juice, and salt are my favorite combination but you could instead use salsa or even add some pulled chicken or black beans. For cheese, I like to use a spicy habanero or pepper jack cheese or something like queso blanco or cotija. But really, just use whatever you have in your refrigerator or what sounds good to you at the time.
While I don’t typically cook with an effort to make things gluten-free or vegan, I want to point out that this baked avocado recipe is easy to adapt to dietary restrictions. They are gluten-free and vegetarian when made using the recipe below. For a vegan version, just omit the cheese or use a vegan cheese substitute.
Jordan Hamons |
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1/4 cup finely chopped onion
1/4 cup finely chopped tomato
1 jalapeno, finely chopped
1 teaspoon minced cilantro
1 tablespoon freshly squeezed lime juice (from about 1 lime)
Salt and pepper
1/4 cup pepper jack or cotija cheese, shredded or crumbled
Hot sauce, for serving
Preheat the oven to 325 degrees and position a rack in the center.
Cut an avocado in half and remove the pit.
In a small bowl, combine the onion, tomato, jalapeno, cilantro, lime juice, and 1/4 teaspoon salt.
Season the avocado halves with salt and pepper. Divide the onion-tomato mixture between the avocado halves. Sprinkle the cheese on top.
Crinkle two small pieces of foil and place them on a small baking sheet. These will help secure the avocado halves and keep them from rolling around.
Place the avocado halves on the foil holders and place the baking sheet in the oven. Bake until the cheese has melted and the avocado is warm throughout, about 8-12 minutes.
188.8.131.52 38 https://www.thehungrytravelerblog.com/baked-avocado/
As a Californian, I’m just a little obsessed with avocados, but even good old avocado toast can get boring after a while. Luckily avocados are so versatile, you can work them into every meal of the day, even dessert. Here are 10 desserts that every avocado addict should try.
1. Avocado Truffles
Photo by Emily Hu
Little bites of pure joy, plus they’re healthy. Learn how to make them here.
2. Avocado Daiquiri
Photo courtesy of Byron on Flickr
Avocado combined with rum, lemon juice and ice? Yes please. Get your drink on with this light summer daiquiri here.
3. Avocado Brownies
Photo courtesy of bl____d on Flickr
These fudge avocado brownies are decadent, gooey and healthy for snacking. Make them here.
4. Avocado Pound Cake
Photo courtesy of Nasi Lemak Lover on Flickr
Who says avocado can’t be made into a cake? This poundcake is sweet with a slight bite from the cornmeal. This easy recipe is perfect for the summer.
5. Vegan Double Chocolate Avocado Fudge Cookies
Photo by Katherine Baker
These double chocolate fudge cookies are so rich and decadent that you won’t be able to tell that they’re vegan. Here’s the recipe.
6. Avocado Mousse
Photo by Danielle Cahoon
With just a few simple ingredients and a few minutes, you can make chocolate avocado mousse. Make this light chocolate dessert now.
7. Avocado Ice Cream
Photo by Hannah Lin
Say goodbye to boring old vanilla ice cream. Celebrate your love for avocados by making this light, creamy avocado ice cream. Make it here.
8. Mango Avocado Smoothie
Photo by Haley Durham
Mango and avocado make an unexpectedly delicious pair in this refreshing smoothie. Here’s how to make it.
9. Chocolate Avocado Pudding
Photo courtesy of lyric876 on Flickr
You only need avocados, cocoa powder, coconut milk, vanilla extract and brown sugar to make this sweet avocado pudding. Here is the recipe.
10. Creamy Avocado Blueberry Smoothie
Photo by Jessica Farber
This rich, creamy smoothie combines avocados with blueberries and greek yogurt for a refreshing, on-the-go treat. Check out the recipe here.
Craving a sweet, sugary treat but know you *should* be eating something healthier? Instead of swapping out your dessert for fruit or some other good-for-you food, try adding a superfood ingredient to your treat, like avocado.
As weird as it may sound, avocados can be added into your fave desserts. Avocados can be substituted for oil, butter and anything else you could possibly imagine. Here are 10 desserts that you can’t taste the avocados in but will still give you all the benefits of ’em like aiding in digestion, maintaining healthy skin and keeping your eyes healthy.
1. Chocolate Peanut Butter Avocado Pudding
This will probably be the healthiest pudding you’ll ever eat, its full of nutrients from the chocolate, peanut butter, bananas and, of course, avocados.
2. Avocado Mint Fudge Bars
This treat is for any time of the year. You can use regular chocolate chips or cacao nibs for a healthier alternative, to make it even better for you add a banana and honey instead of maple syrup.
3. Chocolate Raspberry Truffles
You won’t even be able to taste the avocado in this truffle, because it’s sooo chocolatey! Somehow the chocolate, avocado and raspberry work well together and make it the perfect little treat.
4. Coconut Avocado Popsicles
Now this is the perfect summertime frozen snack. You can also add any kind of toppings like nuts, chocolate chips or shredded coconut.
5. Avocado Marble Cake
The chocolate top of the cake makes it look so beautiful. It’s similar to a pound cake and is a perfect, sweet breakfast.
6. Lenten Lemon Avocado Muffins
These are great for a mid-day snack or to pair with your morning coffee. It has lemon, poppy seeds, avocados and a little sweetness with the glaze.
7. Secret Ingredient Brownies
People will be so surprised once you tell them that these super chocolately brownies actually have avocados in them.
8. Avocado Lime Cheesecake Tart
This cake is great for a summer party with your friends or family and is super easy to make.
9. Spiced Chocolate Avocado Cupcakes
Mix up your favorite desserts with these chocolate cupcakes that have a little kick to them. The cinnamon, ginger and cayenne pepper in the frosting works really well with the avocados in the cupcakes.
10. Avocado Honey Ice Cream
You can easily make your own avocado ice cream this spring. All you need is avocados, honey, coconut milk blended together and then freeze! Just add some chocolate chips as a topping and you have a delicious cold treat.
We’re not going to claim we discovered avocado-based desserts. Because the folks in Indonesia, Vietnam, and Brazil beat us to it by, like, a lot. We are, however, going to tell you that it’s high time we join the rest of the world. Avocados are rich, creamy, and full of the good kind of fat. They’re ever so slightly sweet, so they meld right into puddings and smoothies, and they can add moisture to brownies and cakes, too.
Throw half an avocado into your next smoothie for an instant upgrade, or go all out by making one of our favorite avocado-based desserts. Some are healthy(ish), some, well, not. But, you know, they’re desserts. That’s the point.
Charm School’s Avocado Ice Cream
There are a lot of recipes that try to use avocados as a health swap, putting heavy cream or butter on the bench. I love that this recipe considers avocados a vehicle for adding creaminess to an already luscious ice cream base—not as a second-rate substitute. The result is a dessert that celebrates the avocado as the squishy green star it is. This recipe comes to us courtesy of Charm School, a Richmond, Virginia, scoop shop. The two founders of the shop—who are both graduates of Penn State’s Ice Cream Short Course (yup, that’s a thing)—love a scoop topped with a drizzle of fruity olive oil and fresh, sweetened whipped cream. I chose an aromatic Spanish olive oil, and it was pure delight. This recipe makes about one quart of ice cream.
- 1 1/2 cups heavy cream
- 3/4 cup sugar
- 1/4 teaspoon kosher salt
- 1 cup whole milk
- 1 1/2 cups ripe avocado flesh (from 2 to 3 avocados)
In a medium saucepan over medium heat, warm one cup of heavy cream with the sugar and salt. Stir until sugar is completely dissolved. Remove from the heat, add the remaining cream and milk, and pour into an airtight container. Cover and chill in the refrigerator until completely cool, ideally overnight. Before churning, use an immersion blender to add avocado to the chilled base. (If you don’t have an immersion blender, just whir the base and the avocados in your blender. It works fine.) Churn according to your ice cream machine’s settings, but when it’s about the consistency of soft serve, it should be safe to pull. Pack the ice cream into an airtight container, and allow it to harden in your freezer for at least five hours.
Deliciously Ella’s Cacao and Avocado Mousse
My editor told me that if I didn’t like this pudding, something was seriously wrong with my taste buds. She was not wrong—and there’s nothing wrong with my taste buds! While it’s the healthiest recipe on this list—it’s totally plant based, with all its sugar coming from dates—it still satisfies. It comes to us courtesy of Deliciously Ella, a plant-based food company and recipe site.
Ingredients for the Mousse
- 6 Medjool dates
- 1 banana
- Flesh of 1 large or 2 small avocados
- 1/2 cup cacao powder
- 1/3 cup almond or hazelnut milk
- 2 tablespoons of date syrup
- Pinch of salt
Ingredients for the Chocolate Sauce
- 1/2 cup cacao powder
- 6 tablespoons date syrup
- 2 tablespoons coconut oil
- 3 tablespoons coconut milk
- Coconut yogurt
- Toasted almond
Pit the dates. If they feel hard, soak them in boiling water for five to ten minutes. Put all the ingredients into a food processor and blend into a smooth mixture. Keep chilled in the fridge until you’re ready to serve. To make the chocolate sauce, melt the cacao powder, date syrup, and coconut oil together, then whisk in the coconut milk. Set aside to cool. When ready to serve, take your mousse out of the fridge and spoon it into bowls. Top with a dollop of coconut yogurt, a sprinkle of toasted almonds, and a drizzle of chocolate sauce.
Avocado and Pistachio No-Bake Cheesecake
This is what happens when you try to make traditional Sicilian cheesecake in the Southwest: it turns into an avocado cheesecake. We’re not complaining. Chef Matt Carter, who runs Fat Ox, in Scottsdale, Arizona, has crafted an easy(ish), no-bake recipe that’s bright with lemon but just a touch earthy, thanks to the avocados and pistachios. Don’t skip the amaro glaze—it’s extra work, but it’s so, so good.
- 1 1/2 pounds softened mascarpone or cream cheese
- 1 cup sugar
- Pinch of salt
- 1/3 cup crème fraîche
- 4 sheets gelatin (this equals 4 teaspoons of gelatin powder if you can’t find sheets)
- 1 cup pistachio paste (you can find it here if your grocery store doesn’t sell it), melted (just heat it slightly)
- 2/3 cup heavy cream
- 2 tablespoons vanilla extract
- 2 to 3 avocados, depending on size—if they’re small, use three
- Juice of 1 lemon
- 1 prebaked pie crust to pour the cheesecake into
Using electric beaters or a stand mixer, cream the softened mascarpone or cream cheese, stopping often to scrape down the sides of the bowl. Add the sugar and salt. Mix and scrape down the sides again. Add the crème fraîche, mix, and scrape down the sides. In a separate bowl, add the gelatin to the melted pistachio paste, letting the gelatin dissolve. Then add that mixture and the heavy cream and the vanilla to your other ingredients and mix. Add the diced avocado, and mix until smooth. Finally, add the lemon juice, and give it one last mix. Pour this mixture into the prebaked crust. (A store-bought graham-cracker crust works really well, though Carter also says this mixture is excellent for filling cannoli or, uh, eating with a spoon.) Allow the cheesecake to cool and set up in the fridge before topping it with the following glaze and serving.
- 3 oranges
- 1 clove
- 1 cinnamon stick
- 2 tablespoons honey
- 1/2 cup sugar
- 2 cups Sicilian amaro (Carter likes Amaro Nonino Quintessentia)
Peel one orange, then cut out the orange’s segments. Juice the two remaining oranges. In a large pot, add the orange juice, clove, cinnamon stick, honey, and sugar, and reduce until it reaches a syrupy consistency. Strain, then pour the warm syrup over the orange segments. Allow to cool, then spoon the mixture over your cool cheesecake.
Gluten-Free, Oil-Free Avocado Brownies
OK, so these are not as good as a tray of fat-and-flour-filled brownies. However, if you’re serving someone with a food allergy, or just trying to make your brownies a little healthier, these do the job well. This recipe comes to us from Luisa Ruocco, who runs @thehungrytraveler on Instagram. I made a few tweaks to her recipe, including adding a pinch of salt to balance out the sweet and half a teaspoon of vanilla. I also found I needed to double the recipe to make enough to fill even my smallest brownie pan (and to have enough matter actually in my blender to blend it). I’ve doubled it here, just for simplicity.
- 2 ripe avocados
- 2 large eggs
- 1/2 cup sugar
- 2/3 cup packed brown sugar
- 2/3 cup cocoa powder
- 1 teaspoon baking soda
- 1 1/2 cups chocolate chunks
- Optional: a pinch of salt and 1 teaspoon vanilla
Preheat your oven to 350 degrees and line a nine-inch pan with parchment paper. (I actually just greased my pan, and it was fine). Place all ingredients except for the chocolate chunks in a blender, and blitz until smooth. Stir in the chocolate chunks, pour the batter into your pan, and bake for 20 to 25 minutes.
Filed To: RecipesNutritionDietFood and Drink Lead Photo: LarisaBlinova/iStock
Avocado Ice Cream. This avocado ice cream is a very easy healthy homemade ice cream that’s vegan, paleo-friendly and absolutely tasty. Creamy, smooth and ultra rich with no ice cream maker.
Prep Time: 5 minutes 6 servings June 6, 2018 By: Yumna Jawad
If you’re looking for a homemade easy vegan dessert, you need to try avocado ice cream. I know what you’re thinking, avocados and ice cream together? But it totally works, just like you can add avocados to smoothies. Avocados have a smooth and naturally creamy texture makes it such a perfect candidate to throw in smoothies, mousses and even ice cream. And the best part is you don’t need an ice cream maker to whip up this vegan treat!
How to make avocado ice cream
There are some simple versions of this recipe that basically use avocados, heavy cream, sugar and lemon juice (to prevent the avocados from browning). My version is pretty similar to the general ones, but I also add bananas for some sweetness and I used canned coconut milk to make this vegan and paleo friendly.
You’ll need 2 ripe avocados to start along with fresh mint leaves and a couple tablespoons of lemon juice.
Next, add those ingredients all together along with canned coconut milk, a ripe banana and maple syrup to sweeten it. When you blend it, it will look like a super thick vibrant green smoothie, and that’s exactly what we’re looking for!
When the mixture is smooth and consistent, transfer it form the blender to a loaf pan, and freeze for 4 hours. And then you’ve got homemade avocado ice cream! The waiting part is the hard part.
There may be some discoloration on the top after you freeze the avocado ice cream, but a tightly wrapped plastic touching the ice cream will usually help eliminate that problem.
Avocado ice cream variations
- Don’t like mint? Leave it out!
- Want to make this into a mint chocolate chip ice cream? Double the amount of mint leaves and fold in chocolate chips in the end!
- Craving some chocolatey? Add 2 tablespoons of cacao powder to the recipe to make Chocolate Avocado Ice Cream.
- Want to add a citrus flavor to it? Blend 1 tablespoon of lemon zest or orange zest, or combination of the two into the blender.
- Love nuts? Chop them finely and fold them in right before freezing. I love adding pistachios or almonds to this.
Tips for making avocado nice cream
- Make sure to cut the bananas before freezing them. This makes it much easier for the blender or food processor to break down and churn the bananas quickly before it turns into a smoothie.
- Freeze the ice cream container before adding ice cream to it. It’s hard to remember, but if you can do this for 24 hours before you add the ice cream mix to it, it will really help improve the consistency.
- Work quickly to transfer the ice cream. Try to scoop it from the food processor bowl to the ice cream container as quickly as possible. That’s because fast freezing help minimize ice crystals.
For more vegan desserts:
- Almond Joy Ice Cream
- Peanut Butter Ice Cream Pie
- Cappuccino Ice Cream
- Avocado Chocolate Mousse
- Vegan Lemon Pudding
- 3-Ingredient Chia Pudding
If you’e never made ice cream before and you don’t have an ice cream maker, don’t be intimidated. All you need is a good blender, super ripe avocados and a few other basic pantry items.
If you’ve tried this healthy-ish feel good Avocado Ice Cream recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Avocado Ice Cream
Avocado Ice Cream. This avocado ice cream is a very easy healthy homemade ice cream that’s vegan, paleo-friendly and absolutely tasty. Creamy, smooth and ultra rich with no ice cream maker. 5 from 8 votes Pin Course: Dessert Cuisine: American Prep Time: 5 mins Total Time: 5 mins Servings: 6 servings Calories: 293kcal Author: Yumna Jawad
- 1 14- ounce can full-fat coconut milk refrigerated overnight
- 2 ripe avocados halved, pitted and peeled
- 1 ripe banana cut, and frozen
- 3 tablespoon maple syrup
- 2 tablespoon lemon juice
- 4-5 large mint leaves
- Chill a loaf pan in the refrigerator for at least 30 minutes or up to 24 hours.
- In a high-speed blender, add the peeled and pitted avocados. Scoop out the solid part of the coconut milk into a blender and save the liquid part to use in another recipe (like a smoothie). Add the banana, maple syrup, lemon juice and mint leaves. Blend until smooth and creamy.
- Pour the mixture into the chilled loaf pan and use the back of a spoon to distribute evenly. Place in the freezer for at least 4 hours or overnight.
- For best results, let soften for 10-15 minutes at room temperature before serving.
- For best results, eat the ice cream within 48 hours
- To minimize browning, make sure to place a plastic wrap tightly over the ice cream, so that it is touching the ice cream, right before you freeze it
- Store any leftovers in the loaf pan or an airtight container in the freezer
Calories: 293kcal | Carbohydrates: 19g | Protein: 3g | Fat: 25g | Saturated Fat: 15g | Sodium: 15mg | Potassium: 574mg | Fiber: 5g | Sugar: 9g | Vitamin A: 140IU | Vitamin C: 11.3mg | Calcium: 32mg | Iron: 2.8mg