This recipe is for an easy, quick and creamy no churn avocado ice cream. You only need five ingredients and two minutes of your time. This ice cream is both vegan, gluten, nut and sugar free. Since this ice cream is both healthy and nutritious its great to serve either as a snack or dessert.
Ice cream is my all time number UNO dessert! I’ve heard that I can eat ice cream like no one else, and that’s probably true. But I don’t know if that’s something to brag about. Since I love ice cream a lot I’ve been trying out a few different recipes at home. And this avocado ice cream has become one of my favorites. It is so easy to make, only includes five ingredients and two minutes of your time! This ice cream turns out really creamy and sweet with the perfect consistency. Ok, so I have this thing about turning appetizer ideas into desserts and vice versa. So I turned this avocado ice cream into a “guacamole and nacho plate” to make it a fun and enjoyable dessert. You can of course just eat the avocado ice cream as it is, but this is a really fun way of serving a dessert in a new and inventive way. This will for sure be appreciated and liked by both kids ands adults.
A few tips:
- Use ripe avocados.
- Use coconut cream and not milk. Milk or reduced fat will make this ice cream less creamy and more icy.
- Let the ice cream freeze for at least 2-3 hours before serving it.
- It is good to store in the fridge for up to one month.
- Let the ice cream thaw for 10-15 minutes before serving it.
Ingredients for this Avocado No Churn Ice Cream:
- Coconut cream
- Granular stevia sugar
- Liquid sweetener
- Vanilla stevia drops
- Tortilla (optional)
- Coconut oil (optional)
- Cinnamon (optional)
Other recipes you might like:
- Hazelnut Nice Cream
- Breakfast Popsicles
- 4 Ingredients Salted Caramel Popsicles (Vegan, Paleo Dairy Free)
- Chocolate Covered Brownie Popsicles (Gluten & Sugar Free)
- No Bake Toffee Mini Cheesecakes (Gluten & Sugar Free, Low Carb)
Avocado No Churn Ice Cream (Vegan, Gluten, Nut & Sugar Free, Low Carb)
- 2 Avocados peeled and pitted
- 500 ml Coconut crem
- 4-6 tbsp Granular stevia sugar
- 2-4 tbsp Liquid sweetener
- 2-3 drops Vanilla stevia drops
For serving (optional)
- 2 Gluten free tortillas sliced into 16 pieces
- Coconut oil, to brush
- Cinnamon, to sprinkle
- Add all ingredients to a high speed blender.
- Mix until smooth.
- Place in a baking sheet or jar and put it in the freezer for at least two hours, but preferably longer.
- Take out 10-15 minutes before serving.
- If serving as "avoado guaccamole ice cream"…
- Preheat the oven to 100 degrees Celcius.
- Slice two gluten free tortilla into 16 pieces.
- Place on a parchment covered baking sheet and brush with some coconut oil and sprinkle with cinnamon.
- Bake in the oven for 10-15 minutes, meanwhile the ice creams thaw/softens.
- Serve in bowls together with the crunchy cinnamon torillas.