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.
But he still loved it.
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.
Even if you don’t like avocados, it’s ok. You will still like this, I promise.
Vanilla Avocado Banana Ice Cream
Vegan, Dairy-Free, Soy Free, Gluten Free!
Ingredients:
- 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)
Directions:
- 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.
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!
Questions
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:
This is really yummy but far too sweet with all the sugar. I’ve cut it to one tablespoon of honey and it is perfectly sweet enough and far healthier! Thanks for a delish recipe!
I’m going to try this! I have a bunch of frozen bananas that I was going to make shakes with ( I don’t like to use the word “smoothie”!) but the ice cream recipe sounds more fun! I’ll blend everything with a rotary beater (It’s a bit more work,but it’s also quieter!) so I hope it works out.
Ahh I just made a batch of this ice cream and did a little taste test, what can I say? It’s so smooth and I thought the banana was going to overwhelm the mixture, but the my surprise it didn’t. It’s currently freezing in the freezer right now and i’m excited. I’m glad I could still taste the hints of avacado, and when you think about it they both are smooth and creamy which is just perfect time put in ice cream. It’s very lovely! Thank you for creating the recipe! Lots of love! <3
I’m glad you’re loving it and thanks for trying one of my older recipes!
fantastic, really terif recipe. cheers vincy
Thanks so much!
Pingback: 4 Ways to Incorporate Avocados into Your Diet - Sole Fitness Blog
Pingback: 27 Luscious & Tasty Ice Cream Recipes - Princess Pinky Girl
Thanks for the recipe..I am going to try it today..Tempting and interesting..
Pingback: TT: Avocanana Ice Cream | humble.pie.summer
Pingback: 【材料はバナナだけ♪】簡単＆アレンジ無限大のアイスクリームレシピ | GarbWeeks
Pingback: Coconut Banana Ice Cream {With Salted Dark Chocolate} - Variety by Vashti
Pingback: Bikini friendly nice cream | eats kale and leaves
I put just a little mint extract in this…heaven! I wish with all of my wishes that I had some carob chips to throw in there too!
Love the recipe!
Thanks for trying this one, Sara! I appreciate it as it’s a few years old but still works :)
this looks great and will have to try it – after it is frozen in the container can one blend it up again just before serving to soften it up? Nicely done with step by step pictures except your comment by the banana picture may be either too much information or there’s some words missing. LOL!!