Indulge in a creamy, tangy treat with this keto-friendly vegan ice cream. Avocados and coconut milk provide a rich base, while maple syrup adds sweetness without the need for refined sugars. The bright flavor of lime adds a refreshing twist.
Ingredients: 2 ripe avocados. 1 can 13.5 oz full-fat coconut milk. 1/2 cup maple syrup. Zest and juice of 3 limes. 1 tsp vanilla extract.
Instructions: Put the avocados in a blender after you peel and pit them. Put vanilla extract, lime zest, lime juice, coconut milk, and maple syrup in a blender. To make it smooth and creamy, scrape down the sides of the bowl as needed. Put the mixture into an ice cream maker and churn it according to the machine's instructions until it's the consistency of soft serve. Cover the ice cream and put it in a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm. If you want, you can serve it with extra lime zest or slices on top.
Prep Time: 15 minutes
Cook Time: 0 minutes
Sara JS Wuitchik