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.

Print

Yield: serves 2

Vanilla Avocado Banana Ice Cream

Prep Time 5 minutes

Total Time 5 minutes

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
• 1/2 c sugar (add/reduce/omit as desired, or use stevia or vanilla NuNaturals stevia drops
• 1 cup ice cubes (optional)

Instructions

1. 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.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 775Total Fat: 36gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 51mgSodium: 275mgCarbohydrates: 101gFiber: 9gSugar: 60gProtein: 21g

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:

• Trips, Workshops, & Conferences
• Kites & Cats
• Angel Food Cake & Berries
• Blogging 102
• Savoring Aruba Photos
• Vanilla Iced Coffee
• Blogging 101

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