|Nutrition Facts (per serving)|
|Servings: 1 to 2|
|Amount per serving|
|% Daily Value*|
|Total Fat 86g||110%|
|Saturated Fat 21g||107%|
|Total Carbohydrate 150g||55%|
|Dietary Fiber 34g||121%|
|Total Sugars 108g|
|Vitamin C 56mg||280%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This incredible, edible, paleo ice cream will blow your socks off. Maybe not literally, but it is so creamy and sweet that it will seriously impress you.
Coconut milk is used here instead of cream to provide a paleo-friendly alternative to regular milk, which also gives the dessert an extra creamy boost. You'll also see the use of salt and lime juice which work to maintain the green opaque colors of the avocados and round out the flavor.
It is important to follow the recipe closely so as to get the best result. If the ice cream is not allowed to freeze completely, it can affect the quality of the taste and texture. You can serve the ice cream with additional honey drizzled on top or serve your scoops with a side of fresh blackberries, blueberries, or other paleo-friendly fruits. Place in freezer-safe, airtight container and store for up to three weeks.
4 ripe avocados
3/4 cup raw honey
1/2 cup coconut milk
2 tablespoons lime juice
1/2 tablespoon pink Himalayan salt
Steps to Make It
Gather the ingredients.
Peel avocados or cut in half and remove the pit, scraping out the flesh.
Smash avocado "meat" with a fork until consistency is smooth and without lumps. You can also smooth in a blender.
Add honey to avocado meat. Mix thoroughly with a spoon.
Put mixture in a blender.
Add coconut milk, lime juice, and salt to the mix.
Blend on medium until you get a nice smooth consistency and all ingredients are blended completely.
Place mixture in ice cream maker or a freezer safe bowl and freeze for a minimum of 2 hours or overnight.
Once frozen, scoop your preferred amount into a bowl and dig in!