24 Hours only: Cyber Monday Flash Sale

Menu
Search Notes
Search Notes
Search Forum

Raspberry Avocado Ice Cream

Serving Size

4

Ingredients

  • 2 avocados
  • 2 cups raspberries (frozen)
  • 1 banana (small, frozen)
  • ⅓ cup canned coconut milk (full fat)
  • 2 tbsps maple syrup

Directions

  • Slice the avocados in half, remove the pits, and scoop the flesh into a food processor.
  • Add the frozen raspberries, frozen banana, canned coconut milk, and maple syrup to the processor.
  • Blend on high speed until the mixture is smooth and creamy, pausing to scrape down the sides as needed.
  • For a soft-serve texture, serve immediately.
  • For a firmer consistency, transfer the mixture to a freezer-safe container and freeze for 1–2 hours before scooping.
  • Enjoy as is or garnish with fresh raspberries or shredded coconut if desired!

Notes

Leftovers: Store in the freezer until ready to eat. To make scooping easier, let the leftover frozen treat sit at room temperature for 15 minutes. More Flavor: Adjust maple syrup to taste; add a pinch of salt and/or splash of vanilla extract. Additional Toppings: Top with additional frozen raspberries, flaked coconut, nuts, or granola for extra crunch No Raspberries: Use strawberries instead

Related Notes