Avocado Ice Cream

Creamy avocado and coconut cream blended with banana, lemon and fresh mint, then frozen. No added sugar — Richberry makes the lemon taste sweet.

Total time: 4 hr 55 min
Servings: 6
Difficulty: Easy

Avocado ice cream — Sweet moments, naturally.

Ingredients

1 (14 oz) can full-fat coconut milk, refrigerated overnight
2 ripe avocados, halved, pitted and peeled
1 ripe banana, cut up and frozen
2 tbsp lemon juice
4–5 large mint leaves

Directions

Chill the pan.
Put a loaf pan in the fridge for at least 30 minutes, or up to 24 hours.
Blend until smooth.
Put the avocados in a high-speed blender and scoop in the solid cream from the top of the coconut milk; save the liquid for another use, like a smoothie. Add the banana, lemon juice and mint, and blend until smooth and creamy.
Freeze.
Spread the mixture evenly in the chilled pan with the back of a spoon. Freeze for at least 4 hours, or overnight.
Soften and serve.
Let the ice cream stand at room temperature for 10 to 15 minutes before scooping.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

½ cup maple syrup = 260 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.