Vanilla Avocado Banana Ice Cream
Scott loves ice cream.
And Skylar loves avocados, especially locally grown avocados.
And I like using up extra bananas I have laying around.
I have a whole What to Make with Ripe Bananas post, too
But back to that “ice cream” and the recipe, you see, Scott loves the real kind of ice cream…
…But what I made isn’t the real kind.
Just blend everything together and either eat immediately or freeze extras for later. Easy.
How does it taste? Wonderful!
Would I call my “ice cream” Ben & Jerry’s? No.
I would call it better than Ben & Jerry’s. Yes!
I am very picky with desserts. I have a raging sweet tooth, I love fattening, sugary, buttery, rich, decadent, creamy, luxurious desserts and this passes muster.
The avocado really makes it oh-so-creamy and the sweetness from the banana and the sugar help it to really become “ice cream”.
If this recipe looks similar to you, it’s because it’s a spin-off of my Vanilla Avocado Banana Smoothie In A Bowl
The ice cream, however, is sweeter and much thicker than the smoothie. As ice cream should be.
Vanilla Avocado Banana Ice Cream
Vegan, Dairy-Free, Soy Free, Gluten Free!
Yield: serves 2
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
- 1 ripe avocado
- 1 medium banana (previously frozen in chunks is optimal)
- 1 tsp vanilla extract
- 1/2 c milk (nut milk, vanilla flavored nut milk, milk, cream, vanilla Coffeemate, or water)
- 1/2 c sugar (add/reduce/omit as desired, or use stevia or vanilla NuNaturals stevia drops, to taste, or agave)
- 1 cup ice cubes (optional)
- Blend everything in Vita-Mix or blender until smooth.Vita-Mix Tips: If you are using a Vita and the mixture is extremely thick, add more milk/agave/splash of water until blending is easier and blend on High. Don’t be afraid of High. Better to do this on High for shorter duration than lower speed/longer duration.
Store in container in the freezer. Mixture will freeze solid in the freezer and if so, let thaw for 5 minutes on countertop until you can scoop it out.
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
From my last post about Trips, Workshops, & Conferences it sounds like some of you are going to try to attend some in the future. Me too. I’ve got a few things on the horizon that I’m really excited about!
1. Have you ever made your own ice cream or “ice cream”?
I hesitate to use quotation marks once around “ice cream” because for me this recipe is just as good as real ice cream.
I cannot eat real ice cream; something about the dairy in ice cream or frozen yogurt just kills my stomach. I can drink cream in my coffee, but I just can’t eat ice cream.
But since the avocado in this recipe adds such a layer of creaminess, and it’s well-sweetened recipe, I didn’t miss the real ice cream. Nor did Scott who’s the pickiest person when it comes to ice cream!
And for anyone who doesn’t like avocados, I promise tt doesn’t “taste” like an avocado.
Nor does my Raw Vegan Chocolate Mousse
It’s kind of like people who say they don’t like tofu. Really?
Follow these tofu preparation & cooking steps and then tell me if you still don’t like tofu. I bet you’ll change your mind.
2. Do you like avocados?
Yes, in all forms!
I have Cheater’s Guacamole in case you’d rather keep your avos savory rather than sweet.
3. Best thing you’ve ate or done this weekend?
Being on the beach in Aruba with Skylar for me has been awesome.
Happy Memorial Day and if you’re just catching up on posts from the weekend, here are mine since Friday: