Avocado Honey Ice Cream

This concoction was very interesting. I used 1 1/2 avocado and minimized the sugar. I love avocado, but I had a hard time eating this because of the consitancy. This is the most creamy ice cream I've ever had. But I'm used to the thicker texture with the avocado. I think if you love avocado more than coconut, you'll really like this. I just happened to like coconut better. It was definatly worth a try, and I've been wanting to make this. Maybe next time I would put in pineapple concentrate and less avocado. I hope this helps someone.

Avocado Honey Ice Cream

Prep time

30 mins

Cook time

18 mins

Total time

48 mins

Ingredients

2½ cups of full fat coconut milk

1 cup of mashed avocado (about 4 small avocados)

½ cup of honey (Honey Pacifica Creamy Wildflower Honey)

Instructions

• In a blender combine all ingredients, until smooth and silky.
• Then cover mixture with saran wrap, pressing into the mixture, to eliminate any pockets of air.
• Chill for one hour, then remove saran wrap and add mixture to ice cream maker.
• Follow directions on ice cream maker. Normally I have to churn the ice cream for 20 minutes, but this mixture finished sooner at about 18 minutes. The saturated fat caused it to solidify quickly.
• Then store in a freezer container, and again cover with saran wrap, eliminating any air pockets.
• Freeze overnight. When ready to serve, defrost tub for half an hour.

Read more >>>>> Avocado Honey Ice Cream @ healingandeating.com

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