Avocado Ice Cream Vegan Recipes

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VEGAN AVOCADO ICE CREAM

No dairy, no eggs, no problem! This vegan ice cream gets its velvety texture from avocados and coconut milk.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h40m

Yield Makes about 1 quart

Number Of Ingredients 6



Vegan Avocado Ice Cream image

Steps:

  • Mash avocados (you should have about 1 1/2 cups). In a blender, combine avocados, coconut milk, lemon zest and juice, sugar, salt, xanthan gum, if using, and 1/4 cup water. Blend until smooth. Refrigerate 1 hour or up to overnight. Freeze mixture in an ice cream maker according to manufacturer's instructions. Transfer to a loaf pan and freeze, wrapped in plastic, up to 1 week. Let soften at room temperature 20 minutes before serving.

2 medium avocados (about 1 pound), halved, pitted, and peeled
1 can (13.5 ounces) coconut milk
1/2 teaspoon grated lemon zest, plus 3 tablespoons fresh lemon juice
3/4 cup sugar
1/4 teaspoon kosher salt
1/4 teaspoon xanthan gum (optional)

AVOCADO ICE CREAM (VEGAN)

This is the best ice cream I have ever had. It is so delicious and easy to make. Best of all, there are no animal products involved! The vitamin C tablet might seem strange but you really can't taste it at all and it keeps the avocados from turning brown.

Provided by PDX Meems

Categories     Frozen Desserts

Time 2h

Yield 1 quart, 8 serving(s)

Number Of Ingredients 7



Avocado Ice Cream (Vegan) image

Steps:

  • Bring 1 3/4 cups soy milk, 1/2 cup sugar, zest, and a pinch of salt to a simmer in a 2-quart heavy saucepan over moderate heat. Whisk together cornstarch and remaining 1/4 cup milk in a small bowl until smooth, then whisk into simmering milk. Bring to a boil, whisking constantly, and boil 1 minute. Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice and cold water and cool completely, stirring frequently. Discard zest.
  • Quarter, pit, and peel avocados, then purée with vitamin C and remaining 1/4 cup sugar in a food processor until smooth. Add soy milk mixture and blend well.
  • Freeze avocado mixture in ice cream maker. Transfer to an airtight container and freeze until hardened, about 1 hour.
  • Ice cream can be made 1 week ahead.

2 cups whole-fat soymilk
3/4 cup evaporated cane juice
1 pinch salt
3 slices fresh orange zest (4-by 1-inch)
2 tablespoons cornstarch
2 firm-ripe california avocados (1 to 1 1/4 lb total)
500 ml vitamin C powder (crush a chewable pill)

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