Avocado Ice Cream Vegan Food

VEGAN AVOCADO ICE CREAM

Vegan Avocado Ice Cream image

No dairy, no eggs, no problem! This vegan ice cream gets its velvety texture from avocados and coconut milk.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 1h40m

Yield Makes about 1 quart

Number Of Ingredients 6

Ingredients

2 medium avocados (about 1 pound), halved, pitted, and peeled
1 can (13.5 ounces) coconut milk
1/2 teaspoon grated lemon zest, plus 3 tablespoons fresh lemon juice
3/4 cup sugar
1/4 teaspoon kosher salt
1/4 teaspoon xanthan gum (optional)

Steps:

Mash avocados (you should have about 1 1/2 cups). In a blender, combine avocados, coconut milk, lemon zest and juice, sugar, salt, xanthan gum, if using, and 1/4 cup water. Blend until smooth. Refrigerate 1 hour or up to overnight. Freeze mixture in an ice cream maker according to manufacturer's instructions. Transfer to a loaf pan and freeze, wrapped in plastic, up to 1 week. Let soften at room temperature 20 minutes before serving.

AVOCADO ICE CREAM (VEGAN)

Avocado Ice Cream (Vegan) image

This is the best ice cream I have ever had. It is so delicious and easy to make. Best of all, there are no animal products involved! The vitamin C tablet might seem strange but you really can't taste it at all and it keeps the avocados from turning brown.

Provided by PDX Meems

Categories Frozen Desserts

Time 2h

Yield 1 quart, 8 serving(s)

Number Of Ingredients 7

Ingredients

2 cups whole-fat soymilk
3/4 cup evaporated cane juice
1 pinch salt
3 slices fresh orange zest (4-by 1-inch)
2 tablespoons cornstarch
2 firm-ripe california avocados (1 to 1 1/4 lb total)
500 ml vitamin C powder (crush a chewable pill)

Steps:

Bring 1 3/4 cups soy milk, 1/2 cup sugar, zest, and a pinch of salt to a simmer in a 2-quart heavy saucepan over moderate heat. Whisk together cornstarch and remaining 1/4 cup milk in a small bowl until smooth, then whisk into simmering milk. Bring to a boil, whisking constantly, and boil 1 minute. Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice and cold water and cool completely, stirring frequently. Discard zest.
Quarter, pit, and peel avocados, then purée with vitamin C and remaining 1/4 cup sugar in a food processor until smooth. Add soy milk mixture and blend well.
Freeze avocado mixture in ice cream maker. Transfer to an airtight container and freeze until hardened, about 1 hour.
Ice cream can be made 1 week ahead.

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