3-Ingredient Avocado Ice Cream
Honestly, this is really delicious. Please try this recipe. It is incredibly easy to make and is the healthiest ice cream that I know of. We all love avocados for their taste and health benefits, so why didn't we try this sooner?! I preferred it with the ALOHA Vanilla Protein, but it works without the protein as well. This is a major crowd pleaser, but I must warn you—you probably won't want to share!
2 ripe avocados
Cream from a can of coconut milk (full fat is better)
1/3 cup honey, agave, or sweetener of choice
1 serving ALOHA Vanilla Protein (optional, but recommended)
For best results, refrigerate the coconut milk so the cream and the milk separate—ideally for an hour or more.
Spoon the cream off the top of the coconut milk (the top half of the can) and into a blender or food processor. Cut the avocados in half, remove the pits, and add the avocado flesh to the milk. Add the sweetener and ALOHA Vanilla Protein. Blend on low until it is a smooth avocado cream. Pour your avocado mixture into a bowl. Freeze for at least four hours for an ice cream consistency, or refrigerate for one hour or more for a chilled soft-serve consistency. Frozen, this will keep for a couple weeks. In the refrigerator, it is best eaten within a couple days.
Photo Credit: Jillian Tuchman