Creamy Vegan Avocado Ice Cream


  • 2 ripe avocados
  • 1 can full fat coconut milk
  • 1 ripe banana
  • 3 tbsp maple syrup
  • 2 tbsp lemon juice
  • 5 lrg mint leaves


  • Chill loaf pan in refrigerator for at least 30 min
  • Add pealed and pitted avocados, banana, maple syrup, lemon juice, and mint leaves to high speed blender
  • Separate solid from liquid part of coconut milk. Only add the solid part to blender. (I saved the liquid part for a smoothie)
  • Blend until smooth and creamy
  • Pour your creamy mixture evenly into the chilled loaf pan
  • Place in the freezer overnight
  • Let soften for ~10 min at room temperature before serving (I topped mine with frozen raspberries)
  • Most importantly… ENJOY 🙂

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