2 avocados1 /4 cup raw honey (see it here)1/ 4 cup full fat coconut milk or other milk (almond milk, raw milk….) (see how to make coconut milk)pinch of sea salt (see it here)squeeze of limeInstructions:1. Peel avocados or cut in half and remove the pit, scraping out the flesh.
2. Smash avocado meat with a fork until no lumps or place in blender.
3. Add honey to avocado meat, mix thoroughly with spoon.
4. Put mixture in blender.
5. Add coconut or other milk you are using to the mix.
6. Blend on medium until you get a nice smooth consistency.
7. Take out and freeze for at minimum 2 hours or overnight.
Note: Sometimes the ice cream may be too frozen to eat directly from the freezer, so you may have to let it stand a little while in order for it to defrost (about 15 – 30 minutes).
The formatting went a bit strange with this recipe, however, you can find lots of different avocado icecream recipes with a google search, it is delicious.
Yep, who’d have thought, but really tasty! Add some drops of hot sauce for more goodness.
Hmm…That sounds rather interesting.
Do you know how many carbs there are per ____ oz. serving?
As far as I can see it would only be the 1/4 cup honey you would have to count for, avocado and coconut milk would not count much, and you would need to check your brand of coconut milk or almond milk to be totally accurate. Some of these milks are sweetened. Or you could use whole milk so that you know where you are.
Avocados have carbs. They’re a tricky bolus for my daughter because of the extremely delayed spike. I input the ingredients into a recipe calculator & it shows 25.4g per serving, at 4 servings per recipe.
This is our favorite ice cream. If you’re a chocolate fan, it’s amazing. I use powdered Swerve to sweeten.
I keep reading about this. Where are people obtaining it? I’m in Canada, but I was in Whole Foods today and looked and they don’t have it, and I don’t know of any other store more likely to carry it than WF.
I buy from amazon. They have confectioner’s as well as granular.
According to my carb counter avocados are 8g of carb each. The recipe I posted makes about a litre of icecream and I would never divide that into 4 serves, it is far too much. If you use unsweetened almond milk it would not add many carbs to the 16 for the avocados. I eat avocados all the time, at least 2 or 3 a week and do not have a problem with them. I think it is a case of YDMV. Oh and I use local grown Hass avocados which are not processed at all.
@Pastelpainter now I’m really curious. I buy Haas avocados, California grown (definitely not locally grown). The ones I buy are slightly bigger than the palm of my hand. I’ve always used the Calorie King carb count, which is 17g. How big are are the avocados you use? They must be huge to yield that much icecream. I’m jealous! My daughter has issues with spikes from them but they don’t bother me at all. Lucky for me because I have one for lunch every day.
That’s right, Tia, my carb counter book says half a medium avocado is 8g of carb, it is the milk that adds the quantity to the icecream, 4 cups of milk is just about a litre (approx 2 pints) plus the avocado, so you would have just over a litre of icecream together with the sweetener. Hass avocados are not as big as the green skinned ones (forget their name). I would prefer to use liquid stevia than honey, although honey would give a lovely flavour.,
I had not thought of the chocolate and avocado, sounds a delicious icecream, must try that one.
Well I think I see the problem. I read the recipe as 1/4 cup coconut milk, not 4 cups. It would take some truly monstrous avocados to make that much icecream with only 1/4 of milk! I’m not sure it would taste much like ice cream either. 
This sounds amazing! I can’t wait to try it! I know milk alternatives vary from 1g per cup to well over 20g. For some reason cashew milk sends me through the roof even though its LC. I’ve been using hazelnut milk lately (1g). Hazelnut, avocado chocolate ice cream…mmmmmmm!