Kara Parnell
Servings:
2-4
Prep time:
00:05
By: Kara Parnell
It's not just for toast anymore!
I can't tell you how happy I am that the beautiful avocado has made its way over into the world of desserts! I might have been a little skeptical at first, but one bite of this gloriously green dessert, and any skeptic quickly becomes a convert. Avocado in ice-cream just makes sense! It has that unparalleled creamy texture, it's loaded with healthy fats and is an amazing natural substitute for the traditionally used double cream. It has a mild taste which, when sweetened, is a perfect ingredient for a dessert.
This recipe whips up in minutes and couldn't be easier. Give it a try! One bite and you'll happily hop on board the avocado for dessert train!
Photo Source: acalculatedwhisk.com
Ingredients
- 2 ripe avocados
- 3 bananas, peeled, chopped and frozen
- 1 can of coconut cream, (400 ml.)
- 4 T. honey
- 1/2 C. pure maple syrup
- 2 tsp. lemon juice
- 1/8 tsp. salt
Instructions
- Blend all ingredients in a blender or food processor, scraping sides as needed.
- Transfer to a freezer safe container, cover, and place in the freezer over night.
- Let thaw for a few minutes before scooping.
