Creamy vegan homemade avocado ice cream!☺️💚🍦⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 ripe avocados
1 14-ounce can full-fat coconut milk
1 ripe banana
3 tablespoon maple syrup
2 tablespoon lemon juice
4-5 large mint leaves
Chill a loaf pan in the refrigerator for at about 30 minutes.
In a high-speed blender, add the peeled and pitted avocados. Scoop out the solid part of the coconut milk into a blender and save the liquid part to use in another recipe (like a smoothie). Add the banana, maple syrup, lemon juice and mint leaves. Blend until smooth and creamy.
Pour the mixture into the chilled loaf pan and use the back of a spoon to distribute evenly. Place in the freezer for at least 4 hours or overnight.
For best results, let soften for 10-15 minutes at room temperature before serving.