Ingredients

1 banana 2 avocados 1/3 cup (80 ml) coconut oil Juice of 1 lime (freshly squeezed) Pinch of Salt 2 tablespoons of honey Ground pistachio to sprinkle on top

How to Make Homemade Avocado Ice Cream

1. At least 12 hours before you want to make homemade ice cream, freeze the bowl of your ice cream maker. It needs to be fully chilled in order for the ice cream to firm up.
2. Blend. In a high-speed blender or food processor, add all the ingredients and blend until completely smooth.
3. Freeze. Transfer the ice cream base to a bowl, cover, and refrigerate for 2-3 hours.
4. Churn. Place the chilled ice cream mixture into an ice cream maker and churn as per the manufacturer’s instructions.
5. Transfer the finished ice cream to an airtight container and place in the freezer until ready to serve.

Recipe tips and variations

1. Use chilled ingredients. It drastically cuts down on the freezing time if you use cold ingredients.
2. Making this without an ice cream maker is easy! Just blend the ingredients as directed, then pour the mixture into a loaf pan. Cover and place it in the freezer, stirring every 30 minutes until it achieves the creamy texture you love.
3. To Store. Freeze the ice cream in an airtight container for up to 3 months. Because homemade ice cream freezes harder than store bought (it doesn’t contain the additives that most store bought ice creams do), remove it from the freezer about 10 minutes before serving.