GUILT-FREE AVOCADO ICE CREAM

July 31st is National Avocado Day, and we’re celebrating the versatile fruit (yes, fruit!) by whipping up a summer treat: avocado ice cream. It may come as a surprise, but avocados can create rich, flavorful ice cream. Avocado ice cream—or “nice” cream—is vegan, gluten-free, dairy-free, and guilt-free!

Full of “good fats,” avocados are naturally smooth and creamy, and their neutral flavor is easily sweetened. Traditional ice cream requires fat from egg yolks and heavy cream. Instead, this healthier recipe uses coconut cream, frozen bananas, and maple syrup to create thick, sweet ice cream. Fresh mint is the secret ingredient of this recipe. Cool, refreshing mint leaves activate the avocado flavor and liven the ice cream. 

This no-churn avocado ice cream is easy to make—no ice cream machine required! You’ll need to assemble your Kuvings Whole Slow Juicer with the blank strainer to achieve the silky-smooth ice cream consistency. 

INGREDIENTS

• 1 ripe avocado, cubed and frozen
• 1 ½ very ripe bananas, sliced and frozen
• ⅓ cup full-fat coconut milk
• ¼ cup pure maple syrup
• 2 tbsp freshly squeezed lemon juice
• 3-4 large mint leaves
• Pinch of salt

Serves 4. 

PRODUCT NEEDED

Kuvings Whole Slow Juicer, assembled with the blank strainer. 

DIRECTIONS

1. Thaw the frozen ingredients for 5 minutes. 

2. Combine the coconut milk, maple syrup, lemon juice, and salt in a small bowl with a spout (we used our juice cup).

3. Place the pulp cup under the juicer’s spout. Open the smart cap. 

4. Turn on the juicer. Add a piece of avocado, a piece of banana, a bit of the coconut milk mixture, and a mint leaf. Continue alternating the ingredients. Be sure to add the ingredients slowly to prevent build-up.

5. After all ingredients are added, let the juicer run for an additional 30 seconds. Turn off the juicer. Close the smart cap to prevent drips.

6. Mix the extruded ice cream with a spoon to fully combine the flavors. 

7. Enjoy the soft-serve-like avocado ice cream as is, or transfer the ice cream to a freezer-safe container. Freeze for at least 4 hours. Let soften for a few minutes before scooping and serving. Store for up to 1 week. 

FLAVOR VARIATIONS

• Chocolate: Use ½ an avocado and 1 banana. Add 6 tbsp of cocoa powder and 1 tsp of vanilla extract to the coconut milk mixture. Omit the mint leaves. 

• Mint chocolate chip: Add 2-3 additional mint leaves when juicing. After the ice cream is extruded and mixed, fold in ½ cup chocolate chips or chunks.

• Citrus: Add 1 tbsp of lemon zest or orange zest to the coconut milk mixture before juicing.